Prep 10 mins
Cook 10 mins
This recipe is a simple as they come. You can make a glaze or dill sauce for this or serve it plain.
- 4 -6 salmon fillets, about 6 oz each, skinned
- salt & freshly ground black pepper
- 1 tablespoon sesame oil or 1 tablespoon vegetable oil
- 1⁄4 cup sesame seeds
- Season the salmon with salt and pepper.
- Rub both sides with a little sesame oil and coat the fillets with sesame seeds.
- Heat the remaining oil in a large skillet, preferably non-stick, over moderate heat until the oil shimmers.
- Place the salmon fillets in the skillet and cook without moving them until the bottoms are browned and the bottom half of the fillets are opaque, about 5 minutes.
- Turn the fillets and cook, without moving them, until the flesh is opaque and firm to the touch, about 5 minutes.
- Serve immediately.
Perfect simplicity. Made this with Copper River salmon and served Shanghai bok choy with oyster sauce on the side.
I've made this twice now...absolutely deeee-licious! It's simple to prepare and really brings out the lovely salmon flavor. This is a definite keeper. I served it with Roasted Pea Pods.
Delicious! since i was the only one eating this I used only 1 fillet of Atlantic salmon and reduced all ingredients, I have to say I did use a little oil in the pan, this was very good, thanks for sharing MRSJSPANTS!