Sesame Crusted Salmon with Cucumber Salad

• 4 salmon fillets, 6 oz each
• 1/4 cup sesame seeds
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tsp sugar
• Salt and pepper to taste
• 1 tbsp olive oil

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, mix soy sauce, honey, and garlic powder.
3. 3 Brush salmon fillets with the soy mixture and coat with sesame seeds.
4. 4 Place salmon skin-side down on a parchment-lined baking sheet.
5. 5 Bake for 12 minutes or until desired doneness.
6. 6 For the cucumber salad, toss cucumber, red onion, rice vinegar, sesame oil, sugar, salt, and pepper in a bowl.
7. 7 Serve salmon topped with cucumber salad.

Equipment

• Baking sheet
• Parchment paper

Variations

• For a spicy kick, add chili flakes to the sesame seed coating.
• Use brown sugar instead of white for a deeper flavor profile.

Substitutions

• Use almond oil if sesame oil is unavailable.
• Substitute rice vinegar with apple cider vinegar.

Pairings

• Steamed jasmine rice
• Asian pear slices

Nutrition

Tips

• For extra flavor, toast sesame seeds in a dry pan before coating the salmon.
• Marinate salmon for 30 minutes before baking for deeper flavor.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat salmon in the oven at 350°F for 10 minutes.

Freezing: Does not freeze well due to texture changes in the salmon.

Serving Suggestions

• Serve with steamed jasmine rice and a side of edamame.
• Pair with a crisp white wine like Sauvignon Blanc.

FAQ