Learn . Laugh . Eat

Sesame Teriyaki Salmon

Prep: 10 Mins

Cook: 15 Mins

This Sesame Crusted Salmon recipe just so happens to be the first ever dish Jeremy cooked for his wife. Simple, quick and filled to the brim with classic Asian flavour - it’s an easy go-to recipe you’ll be making again and again.

  • 300gr Salmon fillets
  • 2 garlic cloves
  • a thumb-size piece of ginger
  • 1 spring onion
  • 3 tbsp sesame seeds
  • 3 tbsp corn flour
  • 100ml milk

The sauce

  • 1 tbsp sugar
  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp mirin
  • A dash of sesame oil

Preparation

  • Finely slice the ginger, roughly chop the garlic, roughly chop the spring onion. Mix the sauce ingredients and set aside.

  • Put the corn flour, milk, and the sesame seeds separately in 3 shallow plates. Dip the salmon fillet skin side down into the cornflour, then shake off the excess. Next, pass the salmon through the milk to coat it lightly. Finally, lay the salmon in the sesame seeds, pressing the fillet lightly to make sure enough seeds stick to the skin of the salmon.

Cooking

  • Heat a tablespoon of vegetable oil in a frying pan. Place salmon filet skin side down, pressing it lightly to make sure the whole fillet comes in contact with the pan. Sear, undisturbed at medium heat, for 3-4 minutes until crispy and golden.

  • Transfer the salmon onto a plate, bring the heat up on the pan and start cooking the spring onions, garlic and ginger, cook for 2-3 minutes, pour in the sauce and let it caramelise for an extra 2 minutes. Once the sauce starts bubbling, add in the salmon skin side up and braise for 1-2 minutes, just enough to absorb some of the sauce. Serve


  • 300gr Salmon fillets
  • 2 garlic cloves
  • a thumb-size piece of ginger
  • 1 spring onion
  • 3 tbsp sesame seeds
  • 3 tbsp corn flour
  • 100ml milk

The sauce

  • 1 tbsp sugar
  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp mirin
  • A dash of sesame oil

Preparation

  • Finely slice the ginger, roughly chop the garlic, roughly chop the spring onion. Mix the sauce ingredients and set aside.

  • Put the corn flour, milk, and the sesame seeds separately in 3 shallow plates. Dip the salmon fillet skin side down into the cornflour, then shake off the excess. Next, pass the salmon through the milk to coat it lightly. Finally, lay the salmon in the sesame seeds, pressing the fillet lightly to make sure enough seeds stick to the skin of the salmon.

Cooking

  • Heat a tablespoon of vegetable oil in a frying pan. Place salmon filet skin side down, pressing it lightly to make sure the whole fillet comes in contact with the pan. Sear, undisturbed at medium heat, for 3-4 minutes until crispy and golden.

  • Transfer the salmon onto a plate, bring the heat up on the pan and start cooking the spring onions, garlic and ginger, cook for 2-3 minutes, pour in the sauce and let it caramelise for an extra 2 minutes. Once the sauce starts bubbling, add in the salmon skin side up and braise for 1-2 minutes, just enough to absorb some of the sauce. Serve

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