Recipe Sesame Crusted Salmon Steak
Rated 3.5 stars by 53 users.
Portion
2
Preparation time
10 minutes
Cooking time
10 minutes
Ingredients
- 2 salmon steaks (about 150 g each)
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2 tablespoons sesame seeds (white and black, mixed or as desired)
-
1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
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1 pinch ground black pepper
- 1 tablespoon neutral oil (for cooking)
- A few sprigs of chives (optional, for decoration)
Instructions
- In a bowl, mix soy sauce, sesame oil, honey and black pepper to prepare a marinade.
Brush the salmon steaks with the marinade, making sure to coat both sides. Leave to marinate for 10-15 minutes in the fridge.
Spread the sesame seeds on a flat plate. Remove the salmon steaks from the marinade (without wiping them dry) and press each side into the sesame seeds to coat evenly.
Preheat oven to 200°C (fan-assisted). Place the salmon steaks on a baking tray lined with baking paper and lightly drizzle with neutral oil.
Bake for 10 to 12 minutes, then broil for 2 to 3 minutes to brown the sesame crust.
Remove the cobblestones from the oven and leave to rest for 2 minutes.
- Serve the sesame-crusted salmon steaks with a drizzle of extra soy sauce, fragrant rice or steamed vegetables.
- Garnish with a few sprigs of chopped chives for a touch of freshness.
Recipe notes
Tips
- For a more intense taste, you can lightly roast the sesame seeds before use. This will enhance their flavor and crunchiness.
- Serve with Japanese rice and sautéed vegetables for a complete meal.
- Add a drizzle of lemon or yuzu for a touch of freshness.
Our product selection for this recipe:
Japanese cooking essentials
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White miso with koji from Hakone ⋅ Kato Heitaro shoten ⋅ 200g
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White miso ⋅ Kato Heitaro Shoten for iRASSHAi ⋅ 200g
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Roasted black and white sesame seeds with gomashio salt ⋅ Manten ⋅ 30g
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Hakone white and red miso blend ⋅ Kato Heitaro shoten ⋅ 200g
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Artisanal balanced soy sauce ⋅ Asarisasuke Shoten ⋅ 500ml
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