Salmon With Sesame and Herbs

Description

This sesame and herb-crusted salmon features a savory-sweet marinade, crispy skin, and tender flesh, making it a versatile and impressive centerpiece for any meal. The balanced flavors of soy, honey, and fresh herbs, paired with toasted sesame seeds, create a harmonious blend of textures and tastes.

Total Time

20 minutes active time, plus 20 minutes marinating (minimum)

Ingredients (Serves 4)

• 3 tbsp low-sodium soy sauce

• 3 tbsp light brown sugar or honey

• 4 tbsp unseasoned rice wine vinegar

• Kosher salt and freshly ground black pepper (to taste)

• 4 skin-on salmon fillets (4–6 oz each, 1-inch thick minimum; skin intact)

• 2 tbsp raw white sesame seeds

• 1 small shallot (thinly sliced into rings)

• 3 cups tender cilantro, parsley, or a mix (leaves and stems)

• 1 tbsp toasted sesame oil

Instructions

Step 1: Prepare the Marinade

In a wide, shallow bowl or small baking dish, combine the soy sauce, light brown sugar, and 3 tbsp rice wine vinegar. Season with a generous pinch of kosher salt and freshly ground black pepper. Submerge the salmon fillets skin-side up in the marinade, ensuring full contact with the liquid. Cover and refrigerate for 20 minutes to 2 hours to marinate.

Step 2: Preheat the Broiler

Position an oven rack in the top third of the oven and preheat the broiler to high heat. Line a 15×10-inch baking sheet with heavy-duty foil for easy cleanup.

Step 3: Broil the Salmon

After marinating, remove the salmon from the marinade and place fillets skin-side up on the prepared baking sheet. Discard the used marinade (or reduce it separately for a sauce, per tips below). Transfer to the broiler and cook 5–7 minutes until the salmon is opaque throughout (internal temperature reaches 145°F/63°C) and the skin is bubbling and lightly crisped. Pro tip: Extend to 7 minutes for maximum crisp skin.

Step 4: Toast the Sesame Seeds

In a small nonstick skillet over medium heat, add the raw sesame seeds. Toast for 3–4 minutes, stirring frequently, until golden brown and fragrant. Transfer immediately to a plate to cool.

Step 5: Prepare the Herb-Sesame Salad

In a medium bowl, toss the shallot rings with the remaining 1 tbsp rice wine vinegar. Season with a pinch of salt and pepper, then let sit 1–2 minutes to lightly pickle the shallots. Add the toasted sesame seeds, cilantro/parsley, and toasted sesame oil. Gently toss to combine.

Step 6: Serve

Transfer the broiled salmon to a serving platter. If reducing the marinade, simmer the discarded marinade in a small saucepan for 3–5 minutes until syrupy. Drizzle this sauce (or spoon the remaining marinade from the sheet pan) over the salmon. Top with the herb-sesame salad and serve immediately.

Chef’s Tips & Variations

• Marinade Reduction: Reduce the discarded marinade in a saucepan for a glossy, concentrated sauce (per user feedback).

• Skin Crispness: Pat salmon dry before marinating and broil for 7 minutes for maximum crisp skin.

• Herb Additions: Add arugula, sliced cucumber, or cherry tomatoes to the salad for texture.

• Temperature Check: Use a meat thermometer to confirm internal temperature reaches 145°F (63°C).

User Comments

• “Reduced the marinade on the stovetop for a delicious sauce over the salmon. Perfect!”

• “Served with coconut rice and watermelon salad—huge hit! Fish stayed moist broiling skin-side up.”

• “Add arugula/cukes/tomatoes to the salad for extra freshness. Reduce marinade after broiling!”

• “Cook full 7 minutes for crispy skin. Microwaved the marinade for a quick sauce.”

Final Note: This recipe balances simplicity with bold flavors, ideal for weeknights or special occasions. The key is proper marination and precise broiling to achieve crispy skin and tender flesh.