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Top view of breaded salmon on a plate with vegetable sided and a fork

Sesame Crusted Salmon

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 427kcal


Wasabi Crema:

  • 1/2 cup sour cream
  • 2 tablespoons heavy cream
  • 1 tablespoon lemon juice
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoon wasabi paste

Sesame Crusted Salmon:

  • 1 lb salmon skin removed. 1" thick, cut into 4 even pieces. (Note 1)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon pepper
  • 1/2 cup sesame seeds (Note 2)
  • 1 tablespoon Mild Tasting Oil (Note 3)

Bok Choy:

  • 1 tablespoon Mild Tasting Oil (Note 3)
  • 4 cloves garlic minced
  • 1 tablespoon ginger peeled + minced
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • 4 bunches baby bok choy ends removed (Note 4)
  • 2 tablespoons soy sauce
  • sesame oil


  • 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).
  • Bok Choy. Meanwhile, heat oil (1 tablespoon) for boy choy in a non-stick pan over medium heat. Add the garlic (4 cloves), ginger (1 tablespoon), and red pepper flakes (1/4 teaspoon), and cook until fragrant -- about 2 minutes. Be sure to stir constantly so ingredients don't burn. Add soy sauce (2 tablespoons)and 1 tablespoon water and mix until well combined. Add bok choy (4 bunches) and toss to thoroughly coat. Cover with a lid and cook for 2 minutes. Remove lid, stir, and continue to cook for 3 minutes, or until most of the liquid has evaporated and the stalks are softened to your liking.
  • Assemble. Place boy choy on half of each plate and drizzle with sesame oil. Place cooked salmon on the other half, and pour the wasabi crema on top. Enjoy!


  1. 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.
  2. 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.
  3. 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.
  4. Baby bok choy is sweeter and more tender than bok choy, so I strongly suggest using it. Pay special attention in rinsing this veggie as it holds on to dirt--I like to remove the base and clean each individual leaf (dirt often pools near the base).
  5. Salmon is done cooking once it easily flakes with a fork inserted into the center or thickest part.


Calories: 427kcal | Carbohydrates: 8g | Protein: 28g | Fat: 32g | Cholesterol: 88mg | Fiber: 3g | Sugar: 1g | Net Carbs: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com