Sesame Wild BC Salmon with Maple Soy Glaze
A delicious and delightfully simple salmon recipe that can be made ahead and finished in minutes. Perfect for camping, weeknights, meal prep, or company!
- 600 g Wild BC Salmon fillet
- 3 tbsp sesame seeds
- 2 tbsp butter
- 1 tbsp vegetable oil
Maple Soy Glaze:
- 1/3 cup maple syrup
- 1/4 cup soy sauce
- 2 tbsp rice vinegar (or white wine vinegar)
- 1/8 tsp black pepper
- 1/2 tsp corn starch
To Serve (Optional)
- fried shallots
- scallion greens
- Remove the scales and pin bones from the salmon fillet, if it hasn't already been done. Leave the skin on.
- Cut the salmon fillet into individual portions.
- Fill a shallow bowl with the sesame seeds. Dip the tops of the salmon fillet portions into the sesame seeds so that a sesame 'crust' is formed, then set the fish aside.
- Prepare the sauce, if you haven't already done so.
- Heat a non-stick or cast iron skillet over medium-high heat. Add the butter and oil and melt/swirl to cover the bottom.
- Add the fish, skin side down. Cook until the skin is browned and the fish is starting to cook through from the bottom (about 4-5 minutes). Spoon butter/oil over the tops of the fillets as they cook.
- Gently flip the fish over and cook, sesame-seed-side down, for an additional 2 minutes or so. Remove the finished fish from the pan.
- Add the finished sauce to the hot pan. It will quickly come to a boil, so don't let it sit in the pan too long or it will scorch the sugars. Pour the sauce (now combined with butter/oil and some stray sesame seeds) into a bowl to serve.
- Serve the salmon fillets with sauce poured over top. Garnish with chopped scallions and fried shallots, if using.
Maple Soy Glaze
- Combine all of the ingredients except for the corn starch in a small pot.
- Bring to a gentle boil over medium heat, then reduce to low. Simmer until the sauce is reduced by about 1/3.
- Combine the corn starch with about 1 tbsp of water in a small bowl. Whisk/mix until well-combined, then stir into the sauce to thicken it somewhat. Set the finished sauce aside. It can be refrigerated for a week, or frozen for many months.
Recipe Notes: If you're preparing the salmon for meal-prep or camping, simply make the sauce ahead of time and coat the salmon fillets in sesame seeds. They can be refrigerated (or kept in a cooler) like this for 24 hours, or frozen for later use.
For further recipe information, please visit: www.diversivore.com