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.
Ingredients
Scale
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
Instructions
- Prepare Salmon: Take the salmon out of the fridge about 20 minutes before cooking to let it come to room temperature, ensuring even cooking.
- 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.
- Season Salmon: Sprinkle both sides of each salmon fillet generously with salt and pepper to enhance flavor.
- 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.
- Add Oil: Drizzle the tops of the coated salmon fillets with vegetable or canola oil for crispness and browning.
- 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.
- Rest Salmon: Remove from the oven and let the salmon rest for 3 minutes to retain juices and flavor.
- 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.
- Drain and Serve Soba: Drain the soba and greens well and divide between serving bowls.
- 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.
- 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
