Prep. Preheat oven to 325 F. Mix ingredients for wasabi crema together in a small bowl. Taste, and adjust to your liking. Then set aside.
Coat. Pat dry the salmon (1 lb) and sprinkle with salt (1 teaspoon) and pepper (1/2 teaspoon). Press to ahead. Sprinkle sesame seeds (1/2 cup) in an even layer on a large plate. Press the salmon into the sesame seeds, making sure to get an even coating.
Cook. Heat oil (1 tablespoon) in a large oven-safe skillet over medium-high heat. Once heated (oil should be shimmering), place the salmon fillets in the pan. Watch carefully as you don't want to burn the sesame seeds--this should take about 1-3 minutes on each side, but will depend on the heat of your pan. You want the sesame seeds to be golden. Make sure not to crowd the salmon, this may need to be done in 2 separate skillets. Flip the salmon and place the skillet in the oven. Cook for 10-15 minutes, or until the salmon is cooked through (Note 5).
Assemble. Place cooked salmon on each plate along with a side of wasabi crema, and enjoy!
Have salmon with the skin on? It's easy to remove with a sharp knife, simply place the salmon skin-side down on a cutting board and grab ahold of the tail end. Slice between the flesh and skin.
Sesame seeds, white vs. black. I prefer white sesame seeds as you can monitor how brown they get when you sear the salmon. That said, black sesame seeds have more natural crunch and a stronger flavor. Both will work, just watch black sesame seeds more carefully as they cook.
Mild tasting oil. You want a mellow flavored oil that can take a lot of heat. I use avocado oil, vegetable oil works as well.
Salmon is done cooking once it easily flakes with a fork inserted into the center or thickest part.