Sesame Crusted Salmon with Soba Noodles and Greens Recipe

Introduction

Sesame Crusted Salmon is a delicious and elegant dish featuring tender salmon fillets coated in crunchy sesame seeds. Paired with nutty soba noodles and fresh greens, it offers a perfect balance of flavors and textures that’s quick enough for weeknight dinners.

Ingredients

• 4 x 150-200g (5-7 oz) skinless boneless salmon or trout fillets
• Salt and pepper
• 75g (1/2 cup) white sesame seeds
• 4 tsp vegetable or canola oil (or other neutral oil, not olive oil)
• Sliced shallots or scallions (optional garnish)
• 250g (8 oz) dried soba noodles
• 2 bunches baby bok choy (or other greens of choice)
• 1 1/2 tbsp soy sauce (light or ordinary)
• 2 1/2 tbsp vegetable or canola oil (or other neutral oil, not olive)
• 3 tbsp rice vinegar
• 1 tbsp mirin
• 2 tsp sugar (any type, white recommended)
• 2 tsp fresh ginger, minced
• 1 clove garlic, minced

Instructions

1. Step 1: Take salmon out of the fridge 20 minutes before cooking to allow it to come to room temperature.
2. Step 2: Preheat your oven to 220°C (430°F) for a standard oven or 200°C (390°F) if using a fan oven. Position a shelf about 20cm (8 inches) from the broiler or grill element at the top.
3. Step 3: Season both sides of the salmon fillets with salt and pepper.
4. Step 4: Pour the sesame seeds into a shallow dish. Press each salmon fillet into the seeds to coat all sides evenly. Place the coated fillets on a baking tray.
5. Step 5: Drizzle the top of each fillet with vegetable oil.
6. Step 6: Bake the salmon for 10 minutes. Then switch to broil/grill on high and broil for 3 minutes until the sesame crust turns golden and crispy. Alternatively, bake for a total of 15 minutes without broiling, though the crust will be less golden.
7. Step 7: Remove the salmon from the oven and let it rest for 3 minutes before serving.
8. Step 8: Meanwhile, bring a large pot of water to a boil.
9. Step 9: Cook the soba noodles according to the package instructions. Add the baby bok choy or greens during the last minute of cooking.
10. Step 10: Drain the noodles and greens, then divide them between serving bowls.
11. Step 11: To make the dressing, combine soy sauce, oil, rice vinegar, mirin, sugar, minced ginger, and garlic in a jar. Shake well and let it sit for 5 minutes to blend flavors.
12. Step 12: Drizzle the dressing over the soba and greens. Serve the sesame crusted salmon on top or alongside, garnished with sliced shallots or scallions if desired.

Tips & Variations

• Use trout fillets as a substitute if salmon is unavailable; the cooking method remains the same.
• For extra crunch, toast the sesame seeds lightly before coating the salmon.
• Adjust the dressing sweetness by adding more or less sugar to suit your taste.
• If you don’t have mirin, substitute with a little extra rice vinegar and a pinch of sugar.
• Swap baby bok choy for spinach, kale, or other tender greens as you prefer.

Storage

Store any leftover cooked salmon and soba noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or microwave to retain its texture. Dress the noodles and greens fresh before serving again to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skin-on salmon fillets for this recipe?

Yes, you can use skin-on salmon, but the skin side will not get coated with sesame seeds. You may wish to remove the skin after cooking for easier eating.

What if I don’t have a broiler or grill setting on my oven?

Simply bake the salmon for 15 minutes at 220°C (430°F). While the crust won’t be as golden, it will still be delicious and cooked through.

Sesame Crusted Salmon with Soba Noodles and Greens Recipe

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★★★★★

4.7 from 110 reviews

• Author: Isabella
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Sesame Crusted Salmon recipe features tender salmon fillets coated in a crunchy sesame seed crust, baked and then broiled to achieve a golden finish. Served alongside perfectly cooked soba noodles and tender baby bok choy, all drizzled with a tangy, savory Asian-inspired dressing, this dish blends textures and flavors for a quick, healthy, and elegant meal.

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Ingredients

Scale 1x2x3x

Salmon

• 4 x 150-200g / 5-7 oz skinless boneless salmon or trout fillets
• Salt and pepper, to taste
• 75g / 1/2 cup white sesame seeds
• 4 tsp vegetable or canola oil (or other neutral oil, not olive oil)

Garnish

• Sliced shallots or scallions (optional)

Soba and Greens

• 250g / 8 oz dried soba noodles
• 2 bunches baby bok choy (or other greens of choice)

Dressing

• 1 1/2 tbsp soy sauce (light or ordinary)
• 2 1/2 tbsp vegetable or canola oil (or other neutral oil, not olive oil)
• 3 tbsp rice vinegar
• 1 tbsp Mirin
• 2 tsp sugar (white sugar recommended)
• 2 tsp fresh ginger, minced
• 1 clove garlic, minced

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Instructions

1. Prepare Salmon: Take the salmon out of the fridge about 20 minutes before cooking to let it come to room temperature, ensuring even cooking.
2. Preheat Oven: Set your oven to 220°C (430°F) for a standard oven or 200°C (390°F) for a fan oven. Place the oven shelf roughly 20cm (8 inches) from the broiler heat source at the top.
3. Season Salmon: Sprinkle both sides of each salmon fillet generously with salt and pepper to enhance flavor.
4. Coat with Sesame Seeds: Pour the sesame seeds into a shallow dish and press each salmon fillet into the seeds, making sure all sides are well coated. Arrange the fillets on a baking tray.
5. Add Oil: Drizzle the tops of the coated salmon fillets with vegetable or canola oil for crispness and browning.
6. Bake and Broil: Bake the salmon for 10 minutes. Then, switch the oven to broil (grill) on high and broil for an additional 3 minutes until the tops are golden brown. Alternatively, bake for 5 more minutes without broiling but the color will be less vibrant.
7. Rest Salmon: Remove from the oven and let the salmon rest for 3 minutes to retain juices and flavor.
8. Cook Soba and Greens: Bring a large pot of water to a rolling boil. Cook soba noodles according to packet instructions, adding the baby bok choy in the last minute of cooking to soften them.
9. Drain and Serve Soba: Drain the soba and greens well and divide between serving bowls.
10. Prepare Dressing: Combine soy sauce, vegetable oil, rice vinegar, mirin, sugar, minced ginger, and minced garlic in a jar. Shake well and let it sit for 5 minutes to blend flavors.
11. Assembly: Place the rested salmon on top or beside the soba and greens in each bowl. Drizzle with the prepared dressing and garnish with sliced shallots or scallions if desired.

Notes

• Note 1: Skinless boneless fillets are preferred for ease, but skin-on works if desired; just adjust cooking time slightly.
• Note 2: Dried soba noodles provide a firm, nutty texture; follow packet directions as brand cooking time may vary.
• Note 3: Baby bok choy is chosen for tenderness but other mild greens like spinach or choy sum can be substituted.
• Note 4: Light soy sauce maintains balance without overpowering the dressing.
• Note 5: Broiling gives the sesame crust a toasted golden color and crispy texture; if broil setting is not available, bake longer but expect less crispness.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Asian

Keywords: Sesame Crusted Salmon, baked salmon, soba noodles, Asian salmon recipe, healthy salmon dinner, sesame seed crust, ginger garlic dressing, baby bok choy