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!

Prep Time: 15 mins, Cook time: 15 mins

Prep Time: 15 mins, Cook time: 15 mins


  • 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


  1. Remove the scales and pin bones from the salmon fillet, if it hasn't already been done. Leave the skin on.
  2. Cut the salmon fillet into individual portions.
  3. 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.
  4. Prepare the sauce, if you haven't already done so.
  5. Heat a non-stick or cast iron skillet over medium-high heat. Add the butter and oil and melt/swirl to cover the bottom.
  6. 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.
  7. 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.
  8. 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.
  9. Serve the salmon fillets with sauce poured over top. Garnish with chopped scallions and fried shallots, if using.

Maple Soy Glaze

  1. Combine all of the ingredients except for the corn starch in a small pot.
  2. Bring to a gentle boil over medium heat, then reduce to low. Simmer until the sauce is reduced by about 1/3.
  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.

Serves 6

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