Main Dishes


Asian Sesame Salmon

My son’s favorite meal growing up was salmon, hands down.  Every meal he ever requested was salmon, in fact it’s hard to remember a time when he didn’t order salmon at a restaurant.  The kid was obsessed, and still to this day it’s probably his favorite meal.  So naturally I’ve acquired some salmon recipes, and this one is an easy delicious favorite.  You can easily throw it together last minute, and it pairs beautifully with steamed jasmine rice.

When it comes to salmon, not all is created equally, whether you prefer farm raised or wild caught is a matter of preference.  I’m generally not a fan of frozen filets, and I prefer to buy fresh filets and ones cut a little on the thicker side.  I use about 3 pounds of salmon and, for this recipe, six 8-ounce filets to be exact.

Asian Sesame Salmon

This recipe calls for just a few simple ingredients, but the secret to the amazing recipe is just one of them.  Toasted sesame oil… not just regular sesame oil, it must be toasted!  It’s a hassle to find, but it’s a real gem in the kitchen.  I always keep toasted sesame oil on hand, it tastes delicious and it really adds flavor depth in recipes!  Due to sheer laziness I use garlic powder most of the time in this recipe, but feel free to mince a clove or two.  I love fresh garlic, I just hate peeling and mincing it!  The little garlic paper sticks to my fingers and gets all over the floor.  When I cook with Brian I make that his job, haha.

Don’t forget about the garnish either!  Once your salmon is done baking don’t forget the toasted sesame seeds and sliced green onions.  It’s the little things like this that really bring the flavor of food alive!

I use my favorite baking sheet from Williams Sonoma, y’all see this pan all the time in my blog posts because I use it for everything!  I try to let the marinade sit about 10 minutes or so.  If you’re short on time you can skip this step.

Asian Sesame Salmon

Asian Sesame Salmon

Servings: 6


  • 6 6-8 oz salmon filets, with the skin on
  • 2 tbs Dijon mustard
  • 3 tbs low sodium soy sauce
  • 6 tbs toasted sesame oil
  • 1 tsp garlic powder
  • Toasted sesame seeds, for garnish
  • Sliced green onions, for garnish


  • Preheat oven to 425°
  • Place salmon skin side down on a lightly greased baking sheet.
  • In a small bowl whisk together mustard, soy sauce, sesame oil, and garlic until smooth, then drizzle half the mixture over the salmon.  
  • Allow the mixture to sit 10 minutes and then bake for 15-20 minutes.  Allow the fish to cool a few minutes and then drizzle or brush with the remaining glaze.  
  • Top with toasted sesame seeds and green onions.  Serve with steamed rice if desired.

It’s as simple as that, even kids love it.  Skip the rice and add steamed veggies and it’s low carb too.  Enjoy!



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