Salmon With Sesame and Herbs

By Alison Roman

Salmon With Sesame and Herbs
Linda Xiao for The New York Times
Total Time
20 minutes, plus 20 minutes’ marinating
Rating
5(3,218)
Comments
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The easy-to-memorize marinade for this fast broiled salmon hits all the right notes: salty, sweet and sour. The fish emerges from the oven with caramelized, crisp skin, which contrasts nicely with a salad of fresh parsley or cilantro (or both), tossed with sesame oil and rice wine vinegar. Close contact with the intense heat will help crisp up the skin, while keeping the rest of the fish tender and flaky. To avoid overcooking the salmon, be sure to buy fillets that are at least 1 inch thick, and keep an eye on the fish.

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Ingredients

Yield:4 servings
  • 3tablespoons low-sodium soy sauce
  • 3tablespoons light brown sugar or honey
  • 4tablespoons unseasoned rice wine vinegar
  • Kosher salt and ground black pepper
  • 4skin-on salmon fillets, 4 to 6 ounces each, at least 1-inch thick
  • 2tablespoons raw white sesame seeds
  • 1small shallot, thinly sliced into rings
  • 3cups cilantro, parsley or both, tender leaves and stems
  • 1tablespoon toasted sesame oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

410 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 8 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 32 grams protein; 553 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours.

  2. Step 2

    Place a rack in the top third of the oven and heat the broiler.

  3. Step 3

    Place salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes.

  4. Step 4

    Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes.

  5. Step 5

    Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine.

  6. Step 6

    Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.

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Ratings

5 out of 5
3,218 user ratings
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Comments

Deborah

Instead of cooking the salmon with the marinade, I put the marinade in a small saucepan and reduced it on the stop top. It made a great sauce spooned over the salmon before serving. Came out perfectly!

Giorgio Parrenno

I prepared this fabulous SALMON and was such a hit with my guest that SHE FELL IN LOVE with MOI...!! Please continue the stream of great RECETAS ...I need to keep p with newly acquired FAME..LOL

Paula

Don't drizzle with remaining marinade before broiling - it will burn. Reduce it and pour on after fish comes out of the oven. Also, add arugula, cukes and tomatoes to salad.

Marcia

I made this last night for a dinner party and served it with a side of coconut rice and watermelon salad. I made it pretty much as per the recipe. Broiling the fish skin side up made it so moist! I served it on top of sliced Persian cucumbers with a little Mirin poured over them. This was a big hit and I would definitely serve it again.

barbara

Delicious salmon which I've made twice. As others have said, I also did not drizzle with marinade before putting in broiler, but microwaved it for a couple of minutes and served it as a sauce.

Sabina

This was great. Used lemon juice instead of vinegar for the herbs.

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