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Show-stopping, effortless to make, and packed with flavor, this Sesame Seed Salmon is sure to dazzle your tastebuds! This recipe combines buttery, rich salmon with the nutty crunch of sesame seeds and an umami-rich carrot ginger sauce to create a beautifully balanced bite. Made with pantry-friendly ingredients and irresistibly delicious, this sesame salmon recipe is sure to become your new go-to dinner for easy weeknights and date-nights at home.

“AMAZING. Everyone loved this!!”

– KRISTIN
Overhead photo of three sesame seed salmon fillets garnished with sliced scallions and served with lime wedges.

Update: This recipe was originally published in May 2017. I made updates to the post below to include more information about making salmon with sesame seeds at home.

Hi, friends! If you’re looking for a salmon recipe that’s as flavorful and impressive as it is effortless and easy to make, look on further than this sesame salmon recipe:

Table of Contents

About this salmon with sesame seeds

Imagine: juicy salmon fillets marinated in an umami-rich mixture of soy sauce, sesame oil, and rice vinegar; encrusted with a beautiful mosaic of black and white sesame seeds. Baked in the oven for ease or seared in a skillet for crunch, this sesame salmon is buttery-rich and moist-flakey perfection. While it’s delightful on its own, I recommend drizzling the sesame seed salmon with my creamy, slightly sweet carrot ginger sauce to create a showstopping dish that’s both a treat for the eyes and the tastebuds. 

Best of all, while this salmon with sesame seed recipe may look fancy, it’s actually an absolute cinch to prepare—simply marinate, coat, and bake. You’ll need just 5 ingredients and a few basic pantry spices to make it (minus the sauce). Pair it with fluffy jasmine rice, crisp-tender roasted veggies, or a vibrant Asian salad for a meal that’s as balanced as it is beautiful. 

If you feel inspired by this sesame salmon recipe, be sure to check out this Sesame Crusted Tuna next.

Why you’ll love this recipe

  • Delicious Texture. The black and white sesame seed crust crates a beautifully crisp exterior which perfectly contrasts the flakey, tender salmon and silky ginger sauce.
  • Fabulous Flavors. Rich salmon, nutty sesame seeds, savory soy sauce, tangy vinegar, rich toasted sesame oil, and a hint of ginger combine for a delightful flavor in every single bite.
  • Effortless Elegance. While sesame crusted salmon may look fancy and restaurant-worthy, it’s actually secretly simple to make. Just marinate, coat, bake, and serve!
  • All-Season Appeal. Rich enough for winter, yet light and fresh enough for warmer months, this salmon checks every seasonal box.
  • Customizable. Toss in chili powder for spice, add honey for sweetness, swap sauces, or make it bowl-style—this salmon recipe is as flexible as it is scrumptious.
Overhead photo of a large pan with three raw salmon fillets in a sesame and soy sauce marinade.

Ingredients for sesame salmon

Below is everything you’ll need to make the best salmon with sesame seeds at home:

  • Salmon. Select fresh, high-quality salmon fillets. While I prefer wild-caught, farm-raised works too. And, if you’re looking to coat both sides of the salmon, be sure to get skinless fillets. (Note: I only coat the top side and the sides of the fillets.)
  • Sesame Seeds. You can use black sesame seeds, white sesame seeds, or a combination of colors for a prettier aesthetic. Just make sure they’re un-toasted! And, check out the spice aisle to buy in bulk which is more economical.
  • Soy Sauce. Lends umami-flavor. I recommend using low-sodium so you can control the saltiness. Swap: Use tamari for a gluten-free recipe.
  • Sesame Oil. Toasted sesame oil brings a savory, rich, toasty aroma.
  • Mirin. Sweet and slightly tangy in flavor, this Japanese cooking wine lends a glossy sheen and touch of acidity to the salmon marinade.
  • Kosher Salt and Ground Black Pepper. For overall flavor.

Recipe variations

  • Aromatic Flavor. Add a little bit of grated fresh ginger and grated garlic cloves to the soy sauce marinade for a depth of aromatic flavor.
  • Citrus Twist. Grate fresh orange or fresh lemon zest over the salmon fillets before applying the sesame crust for vibrant, tangy flavor.
  • Sweet and Spicy. Enhance the flavor of the sesame seed crust by adding a pinch of cayenne pepper, red pepper flakes, sriracha, and a little honey, agave, or brown sugar to the soy marinade.
  • Sesame Salmon Bites: Cut skinless salmon fillets into large cubes, marinate, and then coat with sesame seeds for a bite-size salmon dish.

If salmon is on sale at the grocery store, pick up extra and put it to good use in these recipes next: Salmon with Chipotle Honey Sauce, Lemon Baked Salmon with Asparagus Recipe, and Slow Roasted Salmon with Citrus.

Overhead photo of a raw salmon fillet in a bowl with sesame seeds.

How to make sesame crusted salmon

Full transparency: while this dish kinda looks fancy, it’s actually preposterously easy (and insanely delicious). Here’s a quick breakdown:

  1. Marinate the Salmon. Just as easy as it sounds—whisk together some ingredients, think: sesame oil, soy sauce, and mirin. Add the salmon fillets to the marinade. Then, set them in the fridge and let them hang out for a little bit.
  2. Make the Sauce. Totally optional, but recommended if you like yummy food. Toss some carrots, onion, ginger, oil, a little vinegar and some sugar into a food processor and blitz until smooth.
  3. Encrust Salmon with Sesame Seeds. Remove the fillets from the marinade and add the salmon to a bowl of sesame seeds. Use your hands to press the salmon fillets into the seeds to fully form a crust.
  4. Bake the Salmon. Toss the salmon into a hot oven and bake for 10 to 15 minutes, or until the salmon is cooked to your liking.
  5. Enjoy! Plate the sesame seed crusted salmon, and top with a generous dollop of ginger sauce, sprinkle with fresh herbs, and chow down.

See, not too bad, right?!

Chef expert tips for perfect results every time!

  • High-Quality Salmon. Since salmon is the star of this dish, opt for center-cut salmon with a vibrant orange color and mild, neutral smell that’s reminiscent of the ocean. If possible, purchase wild-caught as opposed to farm-raised.
  • Marinate It. For the most flavorful sesame crusted salmon, make sure you marinate the salmon in the soy sauce and sesame oil mixture for at least 30 minutes.
  • Let Excess Marinade Drip off Salmon. A little bit of moisture will help the sesame seeds adhere to the salmon. However, too much can prevent the seeds from sticking. Be sure to remove the fillets from the marinade and let the excess drip off before adding the salmon to the bowl of sesame seeds.
  • Press Seeds to Adhere. Be sure to gently press the salmon fillet into the sesame seeds for a thick and even crust.
  • Don’t Overcook. Salmon is very quick cooking. If you’re looking for tender, moist results, I recommend you aim for 135-degrees Fahrenheit which is medium-rare.
  • Let Salmon Rest. Once you’re done cooking the sesame salmon, allow it to rest for a few minutes like you would steaks. This gives the juices an opportunity to redistribute and ensures better results.
  • Garnish for Presentation. Sauces and garnishes are the easiest way to take your dish to the next level of yum. I recommend topping this sesame seed salmon with fresh cilantro, sliced scallions, or basil leaves and plenty of carrot ginger dressing for restaurant-quality taste and aesthetic.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I use frozen salmon for this recipe? 

Absolutely. Unless you have access to a fish monger, chances are pretty great that the fresh salmon at your grocery store is previously frozen. If using froze salmon, just make sure to thaw it completely before marinating.

What do sesame seeds taste like?

Sesame seeds are mild with a slightly sweet and nutty flavor. The mild flavor profile allows sesame seeds to be paired with a variety of foods without overpowering any other ingredient. Sesame seeds are often added to dishes for crunchy texture instead of actual taste. 

How do I get the sesame seeds to stick to the salmon? 

After marinating, gently pat the salmon filets mostly dry—keeping just a little bit of the marinade will help the seeds stick to the salmon. And make sure you add the salmon fillet to the bowl of seeds and gently press on the salmon to adhere the sesame seeds.

Can I use pre-toasted sesame seeds? 

Sure, you can absolutely use toasted seeds if you’re looking for a little extra nutty flavor. However, I recommend using raw seeds as toasted seeds are much more susceptible to burning, especially if you’re stove-top cooking.

What if I don’t have black sesame seeds?

No worries at all—simply use all white sesame seeds to coat the salmon.

How do I prevent the sesame seeds from burning? 

If you’re worried about the seeds burning, simply use un-toasted sesame seeds to crust the salmon. And, be sure to check on the sesame salmon while it’s cooking and tent it lightly with foil if the seeds start to brown too quickly before it’s done baking.

How can I make the crust more flavorful?

You can easily make the sesame seed crust more flavorful by incorporating ground spices, such as garlic powder, ground ginger, smoked paprika, or cayenne pepper to name a few.

What sauces pair well with salmon sesame? 

Any Asian-style sauce you love with salmon will work beautifully here. While I obviously love the ginger carrot sauce included in the recipe card, ponzu sauce, miso dressing, sriracha sauce, spicy mayo, and hot honey work great as well. Or you can make a simple sauce by combining soy sauce with ginger or a little honey with sriracha.

Can I prepare this dish ahead of time?

For the best taste and texture, I recommend coating the salmon with sesame seeds and baking or searing just before serving. However, you can prepare the marinade and serving sauce in advance if you’d like.

Close-up photo of sesame crusted salmon drizzled with an orange sauce and garnished with scallions.

Serving salmon with sesame

Common serving suggestions

  • Accompanied to the Nines. If you’re looking for a restaurant-quality plate, serve this sesame seed salmon recipe on a bed of carrot ginger sauce (recipe included!), sprinkle generously with thinly sliced scallions and chopped cilantro, and serve with lime wedges on the side.
  • Over Steamed Rice. Pair the salmon sesame with a side of steamed jasmine rice, brown rice, sticky sushi rice, or coconut milk rice for a satisfying lunch or dinner. Or try zucchini rice or broccoli floret rice for a wholesome option.
  • Alongside Roasted Veggies. Add some delicious charred contrast to the rich salmon and serve it alongside your favorite oven roasted veggies, like Asian brussels sprouts.
  • With Stir Fried Veggies. Lean into the eastern angle and serve the fish with a side of sautéed bok choy or the most amazing stir fry cabbage.
  • Salmon Bowls. Serve the seared salmon over a bowl of sushi rice and top with slices of avocado, Japanese marinated cucumber salad, and little seaweed salad to create a salmon rice bowl meal that’s both colorful and delicious.

Unique serving ideas

  • With Pickled Veggies. Serve the salmon alongside red pickled onions, pickled jalapeno peppers, or other pickled vegetables to add a tangy contrast that balances the richness of the fish.
  • Stuff in Lettuce Wraps. If you’re looking for a low-carb option, flake the sesame seed salmon and wrap in crisp lettuce leaves. Then, top with shredded carrots, microgreens, and drizzle with the ginger sauce for refreshing lettuce wraps.
  • Make Tacos. Create a fun twist on taco night by serving the salmon crusted with sesame seeds in soft flour or corn tortillas. And then top with jalapeños slaw, fresh mango salsa, and a drizzle of lime and cilantro crema for a delightful taco experience.
  • Sushi Night at Home. Create a fun sushi experience at home and pair this salmon recipe with your favorite sushi roll, hand roll, spicy tuna, or ahi poke. Then offer wasabi and a little pickled ginger on the side to complete your meal.

Storing leftovers

  • Refrigerator storage. Allow any leftover seared sesame salmon to cool to room temperature before storing in an airtight container in the fridge for up to 2 to 3 days.
    • Storage tip: To prevent the sesame crust from becoming soft and soggy, store the salmon separately from any accompanying sauces and sides.
  • Freezing instructions. I recommend simply freezing raw salmon filets versus cooked sesame encrusted salmon. You can store raw salmon in a freezer-safe storage bag in the freezer for up to 3 months.
  • Reheating. I suggest serving any leftovers cold or at room temperature, as reheating can overcook the salmon and diminish its desirable texture. However, if you’d like to reheat it, do so in a 350°F oven for 8 to 12 minutes or until warm throughout.
Overhead photo of a salmon fillet crusted with sesame seeds and partially cut into to expose the tender inside.

Crispy, incredibly flavorful, elegant, and a cinch to prepare, this salmon crusted with sesame seeds will make you feel like a professional chef in the kitchen. I hope you give this recipe a try! Just don’t forget to share your results in the comments below.

Cheers, friends, and happy cooking!

Cheyanne

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More simply delicious Asian salmon dinners

Overhead photo of three sesame salmon filets garnished with sliced scallions and drizzled with an Asian ginger sauce.

Sesame Seed Salmon

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Show-stopping, effortless to make, and packed with flavor, this Sesame Seed Salmon is sure to dazzle your tastebuds! This recipe combines buttery, rich salmon with the nutty crunch of sesame seeds and an umami-rich carrot ginger sauce to create a beautifully balanced bite. Made with pantry-friendly ingredients and irresistibly delicious, this sesame salmon recipe is sure to become your new go-to dinner for easy weeknights and date-nights at home.

Equipment

  • 1 Gallon Resealable Bag or Shallow Pan – for marinating the salmon
  • 1 Large Baking Sheet – with aluminum foil; for baking sesame salmon
  • 1 Food Processor – for making the ginger sauce; OPTIONAL

Ingredients 

Sesame Salmon

  • 1 ½ TBS Toasted Sesame Oil
  • 4 ½ TBS Reduced-Sodium Soy Sauce – DIVIDED
  • 3 TBS + 1 tsp Mirin – DIVIDED
  • 1 1/8 tsp Garlic Powder – DIVIDED
  • ¾ tsp Ground Ginger
  • As needed Kosher Salt and Ground Black Pepper
  • 4 5 to 6 ounce Center-Cut Salmon Filets (SEE NOTES)
  • 6 TBS Sesame Seeds – mixed or one color (SEE NOTES)

Ginger Sauce

  • 2 medium Carrots – peeled and chopped (about 1 cup)
  • 1 TBS Fresh Ginger – grated
  • ½ medium Yellow Onion – peeled and chopped (about heaping ¾ cup)
  • ¼ cup EACH: Rice Vinegar and Vegetable Oil
  • 1 ¾ tsp Granulated Sugar
  • Optional Garnishes: Thinly Sliced Green Onions, Chopped Cilantro, Lime Wedges

Instructions

  • Make the Sesame Oil Marinade: To a large resealable bag or shallow dish, add the sesame oil, 3 tablespoons soy sauce, 3 tablespoons mirin, 1 teaspoon garlic powder, all the ground ginger, 1 teaspoon salt, and heaping ¼ teaspoon black pepper.
    Grab a whisk and vigorously stir the ingredients together until completely combined.
  • Marinate Salmon: Add the salmon filets to the marinade and turn them to coat in the marinade. Press out all the air and seal the bag or cover the dish with plastic wrap and place the salmon into the fridge.
    Let the salmon marinate for at least 30 minutes or up to 2 hours.
  • While the Salmon is Marinating, Make the Ginger Sauce: To a food processor bowl or high-speed blender, add the carrots, ginger, onion, vinegar, vegetable oil, sugar, 1 ½ tablespoons soy sauce, 1 teaspoon mirin, and 1/8 teaspoon garlic powder. Season with a ¾ teaspoon salt and heaping 1/8 teaspoon pepper.
    Then, cover the food processor or blender and blend until completely smooth, stopping to scrape the sides and bottom of the bowl with a rubber spatula as necessary.
    Grab a spoon, taste the dressing, and then adjust it to suit your tastebuds. Then, cover and place in the refrigerator until you're ready to use.
  • Preheat Oven and Prep Pan: Arrange oven rack to the center position and then preheat the oven to 400 degrees Fahrenheit.
    Line a baking sheet with aluminum foil or spray a large baking dish with non-stick spray to prevent sticking, then set it aside.
  • Coat Salmon with Sesame Seeds: Dump the sesame seeds out into a large shallow bowl or baking pan and then stir to combine if you’re using black and white seeds.
    Next, remove the salmon from the marinade, discarding the marinade and letting the excess marinade drip off the salmon.
    Working with one filet at a time, place the salmon – flesh side down and skin side up – into the sesame seeds, turning the filet and pressing to adhere the sesame seeds to the top and sides of the salmon.
    Once crusted, transfer the salmon filet to the prepared baking sheet with the skin side down and the seed side facing up. And continue coating the remaining salmon filets in sesame seeds.
  • Bake Sesame Salmon: Transfer the filets to the preheated oven and bake for 10-15 minutes, or until the salmon is cooked to your desired doneness.
    Optional: If you prefer a crispier salmon, switch the oven to broil during the last 2 minutes of baking. Just be sure to keep a close eye on it to avoid burning.
    (Note: I baked the salmon shown in the photos for 9 minutes and broiled for 2.)
  • Let Sesame Seed Salmon Rest: Remove the sesame seed crusted salmon from the oven and place the pan on a wire rack.
    Let the salmon cool for 2 to 3 minutes.
  • Serve Sesame Crusted Salmon with Sauce: Divide the salmon between four plates, drizzle with the ginger sauce, garnish with green onions, and serve with lime wedges on the side. Enjoy!
    Overhead photo of three sesame salmon filets garnished with sliced scallions and drizzled with an Asian ginger sauce.

Notes

  • Salmon: I purchase a large slab of skin-on center-cut salmon and cut it into fillets myself for even cooking as the ones at the store tend to be cut into wonky and uneven fillets, but use what you love! You can absolutely use skinless salmon fillets if you’d like. However, you’ll need more sesame seeds if you want to coat all sides of the salmon – instead of just the top and sides. No adjustments to the cooking process needed!
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
 

Nutrition

Calories: 294kcal    Carbohydrates: 16g    Protein: 5g    Fat: 25g    Saturated Fat: 4g    Polyunsaturated Fat: 13g    Monounsaturated Fat: 7g    Trans Fat: 0.1g    Cholesterol: 1mg    Sodium: 757mg    Potassium: 264mg    Fiber: 3g    Sugar: 7g    Vitamin A: 5097IU    Vitamin C: 3mg    Calcium: 137mg    Iron: 2mg
Course: dinner, entree
Cuisine: Asian

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