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Sesame Seared Salmon 👌🏻 The perfect lunch… It is fresh, easy and delicious! You won’t be having salmon any other way… trust me!
I always get asked what miso I use, so here it is!
If you loved this recipe, check out my Sriracha Salmon!
Why You’ll Love Sesame Seared Salmon
This has EVERYTHING you could ask for… umami, sweetness, acid, creaminess, and texture contrasts! It is so freaking good and fresh, you are going to be obsessed.
How To Prepare Sesame Seared Salmon
❄️ First, combine the sesame seeds, Gochugaru and pinch of salt. Then, crust the salmon with it, pressing them into the fish really well. Place in the freezer for 15 minutes.
🔥 Secondly, preheat a pan on high for 2-3 minutes. Then, add in olive oil and sesame oil. Sear the fish 10-15 seconds per side MAX. I did 10 seconds. Let it rest.
🍊 Then, mix the scallions, Tamari, rice vinegar, tsp sesame oil, maple syrup, ginger and orange (juice).
🍋 Then, mix together mayo, miso and squeeze of lemon.
🥒 Then, assemble the cucumbers on a plate and drizzle the mayo.
🔪 Slice the salmon against the grain with a sharp knife and very carefully.
🍣 Lastly, place the salmon over the cucumber and add all of the sauce on top.
Substitutions and Variations
- You can use any fish of your choice, such as tuna.
- You can English o regular cucumbers instead of Persian.
- You can use regular mayonnaise instead of Japanese mayo.
Chef Nadia’s Tip
Make sure you slice the salmon against the grain.
Similar Recipes
Common Questions
Locally, I get it at AJ’s. You can also find it at Riviera Seafood Club online.
Yes absolutely! You can use any fish of your choice, such as tuna.
Yes you can!
Sesame Seared Salmon
Ingredients
- 6 oz salmon, I used sushi grade
- 1/4 cup toasted sesame seeds
- 2 tbsp black sesame seeds
- 1 tsp gochugaru
- Pinch of salt
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 orange
- 1 tsp ginger, fresh
- 4 scallions, finely chopped
- 1 tsp maple syrup
- 1 tsp sesame oil, plus more for searing
- Olive oil
- 2 persian cucumbers, thinly sliced
- 2 tbsp japanese mayo
- 1 tsp white miso
- Squeeze of lemon
Directions
- Combine the sesame seeds, gochugaru and pinch of salt. Crust the salmon with it, pressing them into the fish really well. Place in the freezer for 15 minutes
- Preheat a pan on high for 2-3 min. Add in olive oil and sesame oil. Sear the fish 10-15 sec per side MAX. I did 10. Let it rest
- Mix the scallions, tamari, rice vinegar, tsp sesame oil, maple syrup, ginger and orange (juice)
- Mix together mayo, miso and squeeze of lemon
- Assemble the cucumbers on a plate & drizzle the mayo
- Slice the salmon against the grain with a sharp knife and very carefully
- Place the salmon over the cucumber and add all of the sauce on top
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
