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Asian sesame salmon

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Asian sesame salmon

Salmon, salmon, salmon. How I love good quality wild fresh salmon! This salmon you see on the photos is directly from the famous Seattle seafood market, and it is SO-O-O GOOD! Especially when you turn it into an Asian sesame salmon, beautifully caramelized and a little charred:

Asian sesame salmon

For this dish, I made a very simple but oh-so-flavorful Asian sauce, by mixing together the sesame oil, honey, rice vinegar, soy sauce, red curry paste until honey melted and blended beautifully with other ingredients. This creates a very tasty and gooey Asian sauce that is SPICY, SWEET, and SOUR – all at the same time!

Then I broiled the fish for about 5-7 minutes to caramelize the salmon, brushing with the sauce. As the final touch, I reduced the sauce slightly on the stove top and then poured it over the fish! Very simple? Yes! Very rich in flavor? Absolutely! Serve it over quinoa, rice or your favorite veggies.


Asian sesame salmon, seafood, fish

Asian sesame salmon

Prep time: 1 hour

Makes 4 servings


  • 1.5 pounds salmon, or 4 6-ounce salmon fillets
  • 3 tablespoons sesame oil
  • ¼ cup honey
  • 2 tablespoons freshly squeezed lemon juice or lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon red curry paste
  • 3 tablespoons toasted sesame seeds
  • salt and pepper

1) Preheat the oven to 350 degrees.

2) In a small pan on low heat, whisk together the sesame oil, honey, rice vinegar, lemon juice, soy sauce, red curry paste until honey melts and blends with other ingredients.

3) Place salmon skin-side down in a baking dish, pour half the sauce over it, bake for about 10 minutes. Remove from oven. Increase oven temperature to broil. Place the fish back in the oven and broil for 5-7 more minutes, brushing with the sauce.

4) Remove skin from the salmon, pour sauce from the baking dish back into the small pan in step 2 (to the remaining half of the sauce) and reduce it slightly on medium heat. Pour the reduce sauce (glaze) over salmon. Sprinkle with toasted sesame seeds.

This recipe was also included in The Kitchn’s Delicious Links!

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{ 18 comments… add one }
  • Peachy @ The Peach Kitchen May 13, 2013, 2:24 am

    This salmon looks gorgeous! And asian sauce is my kind of sauce to go with it.

  • Kiran @ KiranTarun.com May 13, 2013, 3:14 am

    The salmon close-ups are absolutely scrumptious!

  • Medeja May 13, 2013, 4:57 am

    It looks so tempting.. Just beautiful! And so delicious.

  • [email protected]'s Recipes May 13, 2013, 8:00 am

    The salmon looks absolutely droolworthy!

  • You always make gorgeous salmons, Julia!!!!!
    Have a great week.

  • Aimee @ ShugarySweets May 13, 2013, 10:24 am

    I love new ways to make salmon. We eat it once a week around here and this is going on our menu!!! YUM.

  • Laura Dembowski May 13, 2013, 4:01 pm

    Wild salmon is all I eat and I eat it at least once a week. It’s insanely good! I just had my first piece of Copper River King last night and it was out of this world. I wish I had more for tonight.

  • Deb May 13, 2013, 6:15 pm

    We’ve just begun our salmon season! A great recipe to celebrate the season!

  • Sarah K. @ The Pajama Chef May 13, 2013, 7:25 pm

    this looks utterly delicious! i wish i had some salmon to make this now 🙂

  • [email protected] May 13, 2013, 9:57 pm

    Your salmon recipes always look so good! Love how the sesame seeds really pop in the picture.

  • Daniela May 14, 2013, 3:16 pm

    I love the way you prepared this salmon.
    It looks stunning, fresh and juicy.
    Great recipe!

  • Denise | TLT May 15, 2013, 2:40 am

    I love to cook salmon in an Asian way and one of my versions is pretty much the same as yours, except for the curry paste. Sounds (and sure looks!) like a great addition, will try that next time!

  • Maureen | Orgasmic Chef May 15, 2013, 3:58 am

    That dish is stunning. Everyone must have been raving!

  • [email protected] May 15, 2013, 4:02 pm

    One of the things I really like about salmon is it takes to so many different flavors so well. This looks wonderful! Gorgeous dish – thanks so much.

  • Marina of Let the Baking Begin! May 25, 2013, 2:24 am

    I’ve been on a fish craze for the past couple of weeks, and I see that your blog posts are also filled with fish dishes! Love the sesame seeds on this one!

  • Joyce Johnson June 5, 2013, 4:46 pm

    I am not big on salmon can I use another fish.

    • Julia June 6, 2013, 7:29 pm

      Absolutely! This sauce will go great with white fleshed fish like tilapia, cod, or halibut. Serve it on top of rice or quinoa.

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