Spicy Sesame Salmon Recipe
Introduction
This Spicy Sesame Salmon is a deliciously bold dish featuring tender salmon fillets coated in crunchy sesame seeds and a flavorful, spicy marinade. Paired with a zesty sriracha mayo, it’s perfect for a satisfying weeknight dinner or entertaining guests.
Ingredients
- 1/4 cup reduced-sodium soy sauce
- 2 Tbsp. toasted sesame oil
- 1 (1″) piece ginger, peeled and grated
- 1 large clove garlic, grated or minced
- 3 Tbsp. sriracha, divided
- 1 large egg white
- 2/3 cup white and/or black sesame seeds
- 4 (6-oz.) skinless salmon fillets, skin removed
- 1 cup mayonnaise
- 2 tsp. fresh lime juice
Instructions
- Step 1: In a large bowl, whisk together soy sauce, toasted sesame oil, grated ginger, garlic, and 1 tablespoon of sriracha. Add the salmon fillets and toss to coat evenly. Cover the bowl and refrigerate for at least 4 hours or up to 12 hours to marinate.
- Step 2: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the egg white in one shallow bowl and the sesame seeds in another. Remove a salmon fillet from the marinade, letting any excess drip off. Dip the fillet first into the egg white, then coat it thoroughly with sesame seeds. Lay the coated fillet on the prepared baking sheet. Repeat this process with the remaining fillets.
- Step 3: Bake the salmon in the preheated oven for 12 to 15 minutes, or until the fish feels firm to the touch and is cooked through.
- Step 4: While the salmon bakes, stir together the mayonnaise, lime juice, and the remaining 2 tablespoons of sriracha in a small bowl to make the spicy mayo sauce.
- Step 5: Divide the baked salmon among serving plates and serve each portion with a side of the spicy mayo for dipping.
Tips & Variations
- Use black sesame seeds, white sesame seeds, or a mix for a visually appealing crust and varied flavor.
- For a milder version, reduce the amount of sriracha in the marinade and sauce.
- Swap mayonnaise for Greek yogurt in the spicy sauce for a lighter option.
- Marinate the salmon overnight for even more intense flavor.
Storage
Store any leftover cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish. The spicy mayo sauce should be kept refrigerated and consumed within 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I cook the salmon on the grill instead of baking?
Yes, grilling the sesame-coated salmon is a great alternative. Use medium-high heat and cook for about 4 to 6 minutes per side, being careful not to burn the sesame seeds.
Is it necessary to remove the skin from the salmon?
Removing the skin helps the marinade and sesame coating adhere better and ensures even cooking, but you can leave the skin on if preferred. Just adjust cooking times slightly and serve skin-side down if you want crispier edges.
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Spicy Sesame Salmon Recipe
- Total Time: 4 hours 30 minutes
- Yield: 4 servings 1x
Description
This Spicy Sesame Salmon recipe features succulent salmon fillets marinated in a flavorful blend of soy sauce, sesame oil, ginger, garlic, and sriracha. The salmon is coated in a crunchy sesame seed crust, baked to perfection, and served with a zesty, spicy mayo sauce. It’s an easy yet impressive dish that balances heat, tang, and nuttiness for an irresistible seafood entrée.
Ingredients
Marinade
- 1/4 cup reduced-sodium soy sauce
- 2 Tbsp toasted sesame oil
- 1 (1″) piece ginger, peeled and grated
- 1 large clove garlic, grated or minced
- 3 Tbsp sriracha, divided
Salmon Coating
- 1 large egg white
- 2/3 cup white and/or black sesame seeds
- 4 (6-oz.) skinless salmon fillets, skin removed
Spicy Mayo Sauce
- 1 cup mayonnaise
- 2 tsp fresh lime juice
Instructions
- Marinate the Salmon: In a large bowl, whisk together the soy sauce, toasted sesame oil, grated ginger, grated or minced garlic, and 1 tablespoon of sriracha. Add the salmon fillets and toss gently to coat them evenly with the marinade. Cover the bowl and refrigerate the salmon for at least 4 hours or up to 12 hours to allow the flavors to infuse.
- Prepare for Coating: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking. Pour the egg white into one shallow bowl and place the sesame seeds in a separate shallow bowl. Remove a salmon fillet from the marinade, letting the excess drip off. Dip the fillet first into the egg white, then into the sesame seeds, ensuring it is coated on all sides. Place the coated fillet on the prepared baking sheet. Repeat this process for each salmon fillet.
- Bake the Salmon: Place the baking sheet in the preheated oven and bake the sesame-coated salmon fillets for 12 to 15 minutes, or until the salmon is firm to the touch and cooked through, ensuring a tender and flaky texture.
- Mix the Spicy Mayo: While the salmon bakes, combine the mayonnaise, fresh lime juice, and the remaining 2 tablespoons of sriracha in a small bowl. Stir well until smooth and evenly blended to create a spicy, tangy dipping sauce.
- Serve: Divide the baked sesame salmon fillets evenly among plates and serve with the spicy mayo sauce alongside for dipping or drizzling. Enjoy this vibrant and flavorful meal immediately for the best taste and texture.
Notes
- For extra crunch, you can toast the sesame seeds lightly before dipping the salmon.
- If you prefer less heat, reduce the sriracha amount in both the marinade and spicy mayo.
- Skin-on salmon fillets can be used; just remove the skin after cooking if desired.
- Marinating salmon longer than 12 hours may cause it to become too salty due to the soy sauce.
- This recipe pairs well with steamed rice or a fresh green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Keywords: spicy sesame salmon, baked salmon, sesame crust, spicy mayo, Asian salmon recipe, healthy salmon dinner
