Asian Sesame Glazed Salmon

 Email This Recipe       Print This Page

This salmon is easy to prepare and tastes great. One picky eater in my family, who doesn’t care to eat salmon very often, actually enjoys it when prepared this way. I usually serve it with a little brown rice that has been cooked in broth and seasoned with a pinch of ground ginger, and a side of cucumber-radish salad.

• 4 individual Alaskan salmon fillets (thawed if from frozen)
• cold-pressed sesame oil (not toasted)
  OR virgin coconut oil
• sea salt, to taste
• Bragg Sea Kelp Delight Seasoning, to taste
• 1/2 cup soy sauce substitute
• 1 teaspoon arrowroot powder
• toasted sesame seeds (about 2 teaspoons)

Check salmon fillets for bones, removing if you find any (a clean pair of tweezers work great to pull them out).

Season tops of salmon fillets with a little sea salt and a generous sprinkle of Bragg Sea Kelp Delight Seasoning, set aside.

In a large skillet over medium heat, drizzle just a light amount of sesame oil to coat pan. When pan is hot, but not smoking, add fillets skin-side up (which would be seasoned-side down).

Cook for about 5 minutes, or until cooked about halfway through. Meanwhile, prepare the glaze…

Prepare the Glaze: In a small saucepan, whisk 1/2 cup soy sauce substitute with 1 teaspoon arrowroot powder together until no lumps remain. Heat over medium-high heat until bubbly and thickened.  Turn off heat, but leave on burner to keep warm.

When fillets are cooked halfway through, flip them over and cook for about 5 more minutes, or until finished cooking.

Remove salmon fillets from pan with a thin spatula, the skin should remain in the pan if you do it just right.

To serve, drizzle a Tablespoon or two of the glaze on top of each fillet, followed by a sprinkling of toasted sesame seeds.

Serves 4.




Related Posts

1. Asian-Style Cucumber & Radish Salad
2. Baked Salmon & Key Lime Butter *
3. Creamy Lemon & Dill Baked Salmon *
4. Salmon Dip *
5. Salmon-Corn Chowder

 Email This Recipe       Print This Page