This recipe can be a quick and easy weeknight meal (like most of my recipes have been lately). Skin on or off, long time to marinate or short, make it how you like it and adapt it to how much time you have. It’s a fun different way to cook salmon and it comes out really pretty. I served mine with sushi rice and some kale sautéed in chili crisp.
INGREDIENTS
-Salmon filets*
-1/2 c soy sauce
-1 tbs sesame oil
-1 tbs honey (or agave)
-2 cloves of garlic, grated (4 if they’re skinny)
-1in grated ginger
-1 tsp lime juice
-black and white sesame seeds
-2 egg whites
Sauce:
-mayo
-sriracha
-lime juice
-sesame oil
DIRECTIONS
-Mix together soy sauce, sesame oil, honey, garlic, ginger, and lime juice then whisk
-Marinate the salmon in the mix for as long as possible (a few hours is preferable but 20 minutes does the trick)
-Let the excess drip off the salmon then dip it in the egg white then press into the mixed sesame seeds until it’s covered on all sides*
-Bake at 425 for 12-15 minutes
-Whisk together all the sauce ingredients
-Serve over rice with a drizzle of the sauce
-Enjoy!
*Remove the skin if you can, I didn’t because I’m bad at that and was feeling lazy. If you don’t remove the skin, only cover the skinless sides in sesame seeds
chef grc 