Sesame Crusted Salmon
This meal was inspired by one of my favorite Japanese sushi houses we used to frequent while living in Maryland. Since moving, I was really missing my Japanese cuisine so I wanted to recreate one of my favorite salmon dishes from the restaurant.
I’m always looking for new ways to eat salmon (my favorite fish) and this meal hits the spot and gets two thumbs WAY up from my husband.
The Japanese spicy mayo is the perfect compliment to the salmon. So ridiculously yum!
I also like to double the marinade ingredients and use the other half of the marinade as the dressing to my cucumber salad. You can find that recipe HERE.
If you like Asian inspired dishes, I think you’ll really love this whole flavorful meal
- 1 lb salmon
- ¼ – ⅓ cup toasted sesame seeds
- Optional serving extras: sliced green onion, sliced avocado, fresh greens
- Asian Inspired Marinade Ingredients
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon coconut aminos, tamari or organic soy sauce
- 1 tablespoon apple cider vinegar
- optional: 1 teaspoon honey
- Spicy Mayo Ingredients:
- ¼ cup mayonnaise
- 1 clove garlic, minced
- ½ – 1 red hot chili pepper
- 1 lime, juiced
- few drops of toasted sesame oil
- sea salt, to taste
- Preheat oven to 400 degrees F.
- Mix the marinade ingredients together in a small bowl.
- Pour over the salmon and marinade in the fridge for 30 minutes.
- After it’s done marinading, take the salmon out of the marinade and press the
sesame seeds on the top and bottom on the salmon. If you are using skin on
salmon, just press the sesame seeds on the top side.
- Bake on a lightly greased raised edge pan for 12-15 minutes or until salmon is done to your liking.
- While the salmon is cooking, blend together your spicy mayo ingredients. I like to
use my immersion blender for this part.
- Test the mayo. If it’s too spicy for your liking, add some more mayo. If it’s not spicy enough, add some more red hot chili pepper!
- Top the salmon with sliced green onions and avocado and use the mayo for
dipping. I also like to serve this with my Asian cucumber salad. I
double the marinade ingredients and use the other half of the marinade as
the dressing for my cucumber salad for a complete and tasty meal!
© Primally Inspired. My posts are copyrighted information. Do not repost my full recipe or post on your blog, Facebook, or any other website. Posting ingredients and sharing my photos is permitted with a link back to my site for the full recipe or post.FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.