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This Asian Sesame Crusted Salmon is a recipe you’ll want to savor every last perfectly flaky bite of. Pair it with Asian slaw for a complete, paleo, Whole30-friendly meal. | My Fresh Perspective | #paleo #whole30 #glutenfree #sugardetox

Asian Sesame Crusted Salmon


  • Author: Angela Simpson
  • Prep Time: 15 mins + marinating
  • Cook Time: 8 mins
  • Total Time: 25 mins
  • Yield: 2 servings 1x

Description

With a simple marinade and delightfully crispy crust, this Asian Sesame Crusted Salmon is a recipe you’ll want to savor every last perfectly flaky bite of. Pair it with Asian slaw for a complete, paleo, Whole30-friendly meal.


Scale

Ingredients

Sesame Dressing/Marinade (makes about 3/4 cup – you will have some leftover)

  • 1 clove minced garlic
  • 1 tbsp minced or pureed fresh ginger
  • 1/4 cup avocado oil (or extra virgin olive oil as a backup)
  • 2 tbsp each toasted sesame oil, coconut aminos (or low sodium tamari*), lime juice and rice vinegar
  • 1 tbsp honey (totally optional – swap for a pinch of stevia if you prefer, or omit entirely if doing Whole30)

For the salmon

  • 2 skin-on sockeye salmon fillets, about 160g each (raw weight)
  • 1/4 cup dressing/marinade from recipe above
  • black + white sesame seeds

The rest

  • 2 cups shredded purple cabbage
  • 2 cups sliced or diced cucumber
  • 1/2 cup combination of roughly torn mint, basil and cilantro
  • 1 scallion, sliced thinly, white and light green parts
  • 1 package dried seaweed salad (I used SeaSnax SeaVegi, which comes in 25g packets), rehydrated in about 1/2 cup hot water
  • 1/2 ripe avocado, pitted, peeled and sliced
  • pickled ginger and lime wedges, both optional, to serve

Instructions

  1. In a glass jar, shake all the ingredients for the dressing vigorously until well incorporated.
  2. Measure out 1/4 cup of the dressing and place it in a resealable bag, along with the salmon. Seal and refrigerate for at least 30 minutes (but if possible, let it marinate for 4-8 hours for the best flavour!)
  3. Prepare all ingredients for the slaw (cabbage, cucumber, herbs, scallion, rehydrated seaweed) as directed above. Toss them together in a bowl along with a few tablespoons of dressing. This can be done either in advance, or when you’re cooking the salmon if you prefer.
  4. When ready to cook, mist a frying pan with avocado oil and let it heat up for 1-2 minutes. Meanwhile dredge the fleshy side of the salmon fillets in sesame seeds.
  5. Place the salmon sesame-side-down into the pan. Cook for 2 minutes, then flip and continue cooking another 3-4 minutes, or until completely cooked throughout. (This may take a little longer if your fillets are thick.)
  6. Remove the salmon from the pan and let it sit to cool slightly.
  7. Distribute the slaw between two bowls. Carefully remove the skin on the salmon (if on), then place a fillet in each bowl on top of the slaw.
  8. Serve with avocado and pickled ginger, with extra dressing on the side if needed.

Notes

Note that coconut aminos are Whole30 compliant, but tamari and soy sauce are not.

  • Category: dinner
  • Method: stovetop
  • Cuisine: Asian

Keywords: paleo, whole30, salmon, healthy salmon recipes, gluten free, dinner, lunch, Asian, sesame, dairy free, anti-inflammatory