Impress with Teriyaki Salmon & Sesame Crust | Delicious Salmon Recipe

Pat the salmon fillets dry with paper towels.

Season both sides of the salmon fillets with salt and pepper.

Add a small amount of oil on the flesh side of the salmon and gently rub it in.

Mix together 3 tablespoons of white sesame seeds and 1.5 tablespoons of black sesame seeds until evenly distributed.

Coat the flesh side of the salmon fillets with the sesame seeds by gently pressing them down.

Preheat the oven.

In a bowl, mix together minced garlic, soy sauce, stevia or brown sugar, vinegar, water, and corn starch. Whisk everything together and set it aside.

Pan fry the salmon on the stovetop with about 1 to 2 teaspoons of oil when the pan is hot.

Place the salmon fillets seed side down in the pan until the seeds are toasted to golden brown, about 3 to 4 minutes.

Flip the salmon fillets over and transfer the pan into the oven for 7 to 9 minutes or until the salmon is cooked through.

Whisk the prepared teriyaki sauce again before pouring it into a small saucepan.

Heat the teriyaki sauce on low medium heat until it thickens and reduces.

Once the sauce is glossy and thickened, remove it from the heat.

Serve the cooked salmon over white rice with a generous amount of teriyaki sauce and a sprinkle of green onion.

Equipment Needed

Spice Level: