Why You’ll Love Sesame-Crusted Salmon Recipe

This recipe stands out for its simplicity and big flavor. With just a handful of ingredients, you get a crunchy, nutty crust that enhances the rich, buttery flavor of salmon. The dish tastes more sophisticated than the effort required, and it pairs beautifully with rice, salad, or even in lettuce wraps. It’s ideal for both casual meals and when you want to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 (6 to 8‑ounce) skinless salmon fillets
Salt and freshly ground black pepper, to taste
1/2 cup toasted sesame seeds (black, white, or a mix)
1 tablespoon olive oil
Sliced green onions, for garnish (optional)

Directions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Season the salmon fillets with salt and pepper.
Spread the sesame seeds on a plate in an even layer. One at a time, press the salmon into the seeds, coating all sides. Add more seeds as needed to cover the fillets completely.
Place the coated salmon on the prepared baking sheet.
Drizzle the olive oil over the top of the salmon.
Bake for 10–12 minutes, or until the salmon feels firm and reaches an internal temperature of 125–130°F (51–54°C) at the thickest part.
Remove from the oven and garnish with green onions if desired. Serve immediately.

Servings and timing

Servings: 2
Prep time: ~10 minutes
Cook time: 10–12 minutes
Total time: ~22 minutes

Variations

Add a quick homemade sauce: mix equal parts soy sauce and maple syrup (or honey) with a touch of Sambal oelek for heat. Simmer until slightly thickened for a sweet‑savory drizzle.
Try air fryer cooking: cook at 375°F (190°C) for 8–10 minutes for a crispier texture.
Use a mix of sesame seeds with crushed pistachios or poppy seeds for extra crunch and flavor contrast.

Storage/Reheating

Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Gently reheat in a 300°F (150°C) oven for 8–10 minutes or until warmed through. Avoid microwaving if you want to retain the crunch of the sesame crust.

FAQs

What kind of salmon should I use?

Choose fresh salmon fillets, either wild‑caught or farmed, skinless or with skin removed. Fillets about 6–8 ounces each work well for even cooking.

Can I use frozen salmon?

Yes. Thaw completely and pat dry before seasoning and coating with sesame seeds for best results.

Do I need both black and white sesame seeds?

No. You can use all white, all black, or a mix — the combination is mainly for visual appeal and flavor nuance.

Can I make this gluten‑free?

Yes, the salmon itself is gluten‑free. Just be sure any sauce you serve with it (like teriyaki) is gluten‑free.

What temperature should the salmon be cooked to?

For moist, tender salmon, aim for an internal temperature of about 125–130°F (51–54°C).

What should I serve with this salmon?

Serve with rice, steamed vegetables, a fresh salad, or even in lettuce wraps for a lighter meal.

Can I grill this sesame salmon?

Yes, you can grill by pressing the sesame seeds onto the salmon and grilling over medium heat about 4–6 minutes per side.

How do I keep the sesame seeds from falling off?

Press the salmon firmly into the sesame seeds and drizzle a light coating of olive oil to help them adhere before baking.

Can I add spices to the sesame crust?

Absolutely. Try a pinch of garlic powder, paprika, or even chili flakes for extra flavor.

Is this recipe healthy?

Yes. Salmon is rich in omega‑3 fatty acids and protein, and the sesame seeds add fiber and healthy fats.

Conclusion

This sesame‑crusted salmon is a wonderfully simple yet elegant dinner option that delivers big flavor with minimal effort. Its crunchy sesame coating and tender, juicy interior make it a crowd‑pleaser any night of the week. Whether you’re cooking for yourself, your family, or guests, this recipe is sure to impress.