Dinner
Pan-Roasted Sesame Salmon
Pan-roasted salmon turns crisp and golden at the edges while its skin renders to a delicate crunch. A glossy hoisin-sesame glaze lacquers each fillet, balancing savory depth with honeyed sweetness and finishing with a scattering of toasted seeds and bright scallion greens.
- Total
- 18 min
- Prep
- 10 min
- Cook
- 8 min
- Serves
- 4
Nutrition per Serving
- Calories
- 265
- Protein
- 29g
- Carbs
- 6g
- Fat
- 13g
- Fiber
- 1g
- Sugar
- 3g
- Sodium
- 561mg
Ingredients
- 4 scallions, whites and greens separated
- 1 clove garlic, grated
- 1 tbsp hoisin sauce
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds, plus more for garnish, toasted
- 1 tsp honey
- 1 tsp mirin
- 1 1/4 lb skin-on salmon fillet, cut into 4 portions
- 1/2 tsp salt
- 1 tbsp canola or grapeseed oil
Instructions
- Preheat oven to 350°F.
- Finely chop scallion whites and place in a small bowl (chop and reserve greens for garnish). Add garlic, hoisin sauce, soy sauce, sesame oil, sesame seeds, honey and mirin and stir to combine.
- Pat salmon dry and sprinkle with salt. Heat canola (or grapeseed) oil in a large ovenproof skillet over medium-high heat. Add the salmon, skin-side up, and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes. Flip the salmon and spoon the sauce over the top.
- Transfer the pan to the oven and bake until the salmon flakes easily with a fork, 3 to 4 minutes. Sprinkle the salmon with scallion greens and more sesame seeds, if desired.