Salmon fillet baked in sesame
WHAT YOU WILL NEED
From ingredients
5 products
SIMPLE PROCESS
Step by step recipe
The secret lies in the marinade – soy sauce and mayo break down the fibers, making the fish incredibly moist. Don't rush the marinating – let it sit for 30–40 minutes to absorb all the flavors. Toast the sesame seeds in a dry pan until golden – it brings out their nutty aroma. Bake at 350°F for about 15 minutes to keep the salmon tender. Follow our steps for a memorable meal.
Cut salmon and prepare marinade
Cut 500 g (about 1.1 lb) salmon fillet into 3–4 cm (1.5 inch) cubes. In a bowl, mix 20 g (1.5 tbsp) soy sauce and 20 g (1.5 tbsp) mayonnaise. Add the fish and mix well to coat evenly. Marinate at room temperature for 30–40 minutes.
Toast the sesame seeds
In a dry skillet over medium heat, toast 30 g (about 3 tbsp) of sesame seeds for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Remove and let cool.
Add spices and sesame to the fish
Add the toasted sesame seeds, 10 g (2 tsp) paprika, and salt to taste to the marinated salmon. Gently toss to coat each piece evenly.
Arrange in a baking dish
Place the fish pieces in a single layer in a baking dish (line with parchment if desired). Leave some space between pieces for even cooking.
Bake until done
Preheat oven to 180°C (350°F). Bake for 15 minutes. The fish should flake easily and have a golden crust.
Serve
Remove from oven, let rest for 2–3 minutes. Serve hot with a side of rice, quinoa, or vegetables, and garnish with fresh herbs. Drizzle with pan juices for extra flavor.
CHEF'S TIP
Choose fresh salmon
Best is fresh or thawed salmon with firm, orange flesh and a clean, sea-like scent. Wild-caught salmon is especially flavorful.
Toast the sesame seeds
Lightly toast sesame seeds in a dry skillet for 2–3 minutes until fragrant – this enhances their nutty flavor and makes the crust crispier.
Don't overcook
15 minutes at 180°C (350°F) is optimal. If your fillet is thick, add 3–5 minutes, but be careful not to dry it out.
Serve with a side
This salmon pairs perfectly with rice, quinoa, grilled vegetables, or a fresh green salad. Drizzle with pan juices for extra moisture.
SUBSTITUTIONS
Add your taste
- Replace salmon with trout Trout is milder and works just as well – cooking time stays the same.
- Greek yogurt instead of mayo For a lighter option, use Greek yogurt – it still keeps the fish moist and tender.
- Swap sesame seeds for chia or flax If you don't have sesame, use chia or flax seeds – they'll give a similar crunch and nuttiness.
- Replace paprika with curry powder For a different twist, use curry powder or a pinch of chili – it adds warmth and depth.
HOW TO STORE
How to store baked salmon with sesame
Cool the fish to room temperature, then refrigerate in an airtight container for up to 2 days. Reheat in the oven at 150°C (300°F) for 5–7 minutes. Freezing is not recommended – the texture becomes dry.
GOOD TO KNOW