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Watch the video for Toasted Sesame Ginger Salmon
I’m staring at this close-up of grated ginger — it looks almost like hair. Kind of strange, but it’s perfect for this recipe.
Last night I kept it simple: I ate leftover soup and snacked on mini chocolate chips while watching a show. I covered my face with a blanket during a horror movie preview and debated treating myself online. I also tried to figure out how to preserve my salon-styled hair overnight so it would still look big for work the next day. My headache probably came from the hair, but it let me relax with a favorite movie: Father of the Bride. Guilty pleasures and all.
We’re big salmon fans in this house — I make it in many ways. Recently I’ve been obsessed with toasty, sesame-forward flavors, and this toasted sesame ginger salmon blew us away. I broil the fillets to get a slight crust, but you can grill or pan-sear them if you prefer. The whole meal comes together quickly — dinner is ready in under an hour.
We served this with rice one night, tossed leftovers with pasta the next, and my husband even made a sandwich from the extra slices that was unexpectedly perfect. Full disclosure: I hadn’t eaten a vegetable for a few days while working through recipes, so this salmon felt like a win for my life balance.
Toasted Sesame Ginger Salmon
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Ingredients
- 1 1/2 pounds raw salmon
- 1/4 cup olive oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 garlic cloves, grated
- 1 tablespoon freshly grated ginger
- 1-2 tablespoons toasted sesame seeds
- 4 green onions, sliced
Sesame Ginger Honey Glaze
- 1/4 cup honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon freshly grated ginger
- 1/2 teaspoon toasted sesame seeds
Instructions
- Line a baking sheet with foil and set a wire rack on top. Lightly spray the rack with nonstick spray.
- In a bowl or baking dish, whisk together olive oil, sesame oil, soy sauce, grated garlic, grated ginger, rice vinegar and brown sugar. Add the salmon and marinate in the fridge for 30 minutes (or place everything in a zip-top bag).
- Preheat your oven broiler (or heat a grill if you prefer).
- Use tongs to place the salmon on the wire rack. Season lightly with salt and pepper. Broil 10–12 minutes, depending on thickness, until opaque and flaky; flip halfway through if desired.
- Remove from the oven and serve immediately topped with toasted sesame seeds, sliced green onions and the honey glaze below.
Sesame Ginger Honey Glaze
- Whisk together all glaze ingredients until smooth and spoon over the cooked salmon before serving.
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Tomorrow’s post will be dessert — hope you’ll join me.