Sesame Crusted Salmon with Sweet Soy Glaze
This recipe for Sesame Crusted Salmon with Sweet Soy Glaze is packed with flavor and nutrition! It's a quick and easy seafood recipe that everyone will love.
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There are plenty of folks out there still catching fish in less than environmentally friendly ways. Thankfully, more and more fisheries are adapting to do it the right way in order to keep our ocean producing for generations to come.
The Monterey Bay Aquarium puts out a yearly sustainable seafood guide so you can always keep track of the best choices to make.
Sustainable seafood is sourced in a way that minimizes environmental impact and preserves coastal ecosystems. The fishermen over in Bristol Bay, Alaska, have been doing it right for centuries. But, the impacts of the proposed Pebble Mine would be incredibly damaging to not only the salmon population, but to the local economy and the bellies it feeds.
As an east coast girl who lives off of seafood from my own back yard, like steamed blue claw crabs and pan seared scallops, getting to enjoy the rich, flavorful meat of Sockeye Salmon is a real seasonal treat.
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Sesame Crusted Bristol Bay Wild Sock- eye Salmon with Sweet Soy Glaze
Ingredients
- ½ cup soy sauce
- ½ cup water
- ½ cup sugar
- 1 cup sesame seeds black and white mixed
- 4 Sockeye Salmon Filets 6-8oz each, skin removed 1 teaspoon salt
- ½ cup Dijon mustard
- 2 tablespoons vegetable oil
- 3 scallions green tops only, thinly sliced on a bias
Instructions
- Combine the first three ingredients in a medium saucepan and bring to a boil. Reduce the heat and let simmer for about 20 minutes until the liquid reduces by half and becomes syrupy. Pour into a bowl and set aside to cool.
- Pour the sesame seeds onto a large plate or pan. Pat the salmon dry and sea- son with salt. Take one salmon filet at a time, and spread each side with about a tablespoon of mustard. Then press it into the sesame seeds to evenly coat each side. Set aside and repeat with the remaining fish.
- Heat the oil in a large cast iron or nonstick skillet, about medium-high heat. When the oil is shimmering and hot, carefully place each filet in the pan. It’s important not to overcrowd the pan, so if it doesn’t look like they will all comfortably fit, do it in batches. Cook for about 2 minutes, then carefully flip it over to the other side. Cook for one more minute (two if you prefer it well done) and remove from the pan.
- Drizzle with the sweet soy glaze and sprinkle with scallions. Serve with steamed baby bok choy and rice if desired.
Notes
- * Soy glaze will make more than needed. Store any extra glaze in an airtight container in the refrigerator for up to a month.
Nutrition
Oh, trust me friend.There will be a very special post here when the kitchen is finally finished!
Hey, I like meaty flesh! And yes, "food with roots" means lots of things.. it's deeply rooted in.. oh, nevermind.
It's cool to see you and Emma working together! When's the YouTube premiere? How did your kitchen turn out? When the heck are you doing What About Pod again? Qvestions, qvestions.
Hey stranger!! I'd be happy to do What About Pod again as soon as I get my voice back. And hopefully that happens before the weekend, because Emma and I will be making our debut on stage demoing together at the Greenwich Food and Wine Fest on Saturday! Youtube debut won't happen until the kitchen is finished, and that's still a good month out. It's a big project, knocking down walls and moving electric panels and what not. I can't wait till it's finished, I really miss having a kitchen! Keep in touch man!!
I expect before and after pictures and all that jazz! Make it happen, sista!
Don't say "meaty flesh". It sounds weird.
Pebble Mine is a misleading name because it sounds like they are just mining pebbles, which bothers me. I might write about it but call it a puppy mine to raise awareness.
"Food with Roots" should be like, carrots and stuff, no?