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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 Miso 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.


You can swap the salmon for your favorite fish, such as tuna. You can substitute the persian cucumbers for english cucumbers.

Sesame Seared Salmon

Sesame Seared Salmon & Ginger Scallion Sauce

By Nadia Aidi
Sesame Seared Salmon & Ginger Scallion Sauce with a bit of miso mayo👌🏻 this has EVERYTHING you could ask for…umami, sweetness, acid, creaminess, texture contrasts etc…


  • 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 fresh ginger
  • 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


  • 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 information is automatically calculated, so should only be used as an approximation.

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