Heeeey.

Toasted Sesame Ginger Salmon I howsweeteats.com

Right now, I’m staring blankly at this picture of hairy ginger.

Sort of freaky right?

Toasted Sesame Ginger Salmon I howsweeteats.com

It’s last night.

I’m watching new-school 90210, as opposed to old-school 90210.

I’m realizing that my constant mention of television shows is making it sound like I 1. have no life and 2. am a complete couch potato.

I ate 5-day old soup for dinner followed by copious handfuls of mini chocolate chips.

That soup that was supposed to be my husband’s lunch today.

I strategically have a blanket placed over my head to cover my entire face when that stupid Silent House movie preview comes on during every single commercial break.

Am currently debating on emptying my remaining Kate Spade shopping cart contents… into my virtual bag. Also trying to figure out how I can strategically sleep on my hair-salonified mane while keeping it “country star big” for tomorrow. Which is really today. Which really just consists of cooking four recipes, eating four recipes, exercising and making a general mess of things – all deemed big hair worthy. Realizing that my current headache prooooobably has something to do with my big hair. But at least that headache gave me free reign to hang out and watch one of the greatest movies of all time: Father of the Bride.

My taste is impeccable.

Toasted Sesame Ginger Salmon I howsweeteats.com

And I’m pretty sure that my capability of discussing any and everything BUT toasted sesame ginger salmon, including my current whereabouts and scattered brain, also have to do with this big hair. Because it just doesn’t seem right that you eat salmon with big hair. Right? I feel like I should be eating grits or something. And swallowing my stereotyping.

But… I’m going to break the rules.

It’s no secret that we are huge, huge salmon fans up in this piece. I love salmon every which waytil Sunday (whatever that means) but given my recent fascination with all things toasted and sesame-like, this rocked my tiny flavor bubble. Broiling the fish is my favorite way to prepare it since it develops a somewhat crunchy crust, but you can make this however you choose and have dinner on the table within an hour or less. We ate it with rice one night, had leftovers with pasta the next, and then finally my husband stuffed it between toasted buns for the most perfect sandwich ever. Don’t even say it.

And now I feel compelled to tell you that I haven’t eaten a single vegetable in three whole days. Things are looking up.

Toasted Sesame Ginger Salmon I howsweeteats.com

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Toasted Sesame Ginger Salmon

Yield: serves 2 to 4

Ingredients:

1 1/2 pounds raw salmon
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoon soy sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger
1-2 tablespoons toasted sesame seeds
4 green onions, sliced

sesame ginger honey glaze
1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger
1/2 teaspoons toasted sesame seeds

Directions:

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.

Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon's thickness (our's was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

sesame ginger honey glaze
Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

Toasted Sesame Ginger Salmon I howsweeteats.com

Tomorrow we eat dessert. If that’s okay with you.

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288 Responses to “Toasted Sesame Ginger Salmon.”

  1. #
    51
    Meryl — March 7, 2012 @ 4:17 pm

    “That’s why her hair’s so big…It’s full of secrets.” Hahah Mean Girls quotes never get old. Soo fetch

    Reply

  2. #
    52
    Natalie Vick — March 7, 2012 @ 4:51 pm

    The first picture I saw this morning on FB was of this salmon…I have been thinking about it all day. It looks amazing. Can’t wait to try your recipe!

    Reply

  3. #
    53
    Katie — March 7, 2012 @ 4:53 pm

    The last time I had salmon was the night I got engaged. Like 334 years ago…I am so intimidated to cook fishies – come be my chef?

    Reply

  4. #
    54
    Megan Pence — March 7, 2012 @ 4:58 pm

    I’ve never been more happy that I bought salmon fillets at Costco… o.O YUM-oh.

    Reply

  5. #
    55
    Casey — March 7, 2012 @ 6:47 pm

    Regarding the hair! I work at a blow out bar and we recommend out clients sleep with their hair tied up in a loose bun with a fabric hair tie (time to bust out those scrunchies! welcome back 90′s!). Dry shampoo also helps the next morning for any oily spots.

    Reply

  6. #
    56
    Jasper @ crunchylittlebites — March 7, 2012 @ 6:50 pm

    seriously Jessica, how do you come up with these treats?

    Reply

  7. #
    57
    Janetha @ meals & moves — March 7, 2012 @ 6:59 pm

    looks delectable! great shots, jess.

    Reply

  8. #
    58
    Zesty Cook — March 7, 2012 @ 7:13 pm

    I ADORE this combination of flavors. Sweet, salty is always my favorite and I bet the honey glaze is absolutely delicious. Beautiful photos as usual, too!

    Reply

  9. #
    59
    Kelly — March 7, 2012 @ 7:35 pm

    Rock on killer recipe

    Reply

  10. #
    60
    Sarah @ studiofood — March 7, 2012 @ 7:56 pm

    If I could eat salmon every day of the week, I would. This looks totally awesome. Almost awesome enough to match up to the awesomeness that is new-school 90210. Why aren’t there endless seasons?

    Reply

  11. #
    61
    Alison — March 7, 2012 @ 8:22 pm

    “Father of the Bride” is hands down one of the most nostalgic movies for me of my early teen years.

    Reply

  12. #
    62
    Dana B — March 8, 2012 @ 12:38 am

    Oh man, this looks very nice. Grilling season coming up soon and this will be on the list :)

    Reply

  13. #
    63
    CouponClippingCook — March 8, 2012 @ 2:01 am

    wow…this salmon sounds great. Love the asian flavors and the idea of the glaze.

    Reply

  14. #
    64
    Lauren @ Recipes for a Quarterlife — March 8, 2012 @ 2:27 am

    oh damn. you make ginger look so good i almost licked my computer

    Reply

  15. #
    65
    Quiche-ing Queen — March 8, 2012 @ 7:42 am

    The green onions on top sound count toward the veggies. Haha! Oh my! This salmon is absolutely crave worthy! I love the flavors you paired with this and can’t wait to try this soon.

    Reply

  16. #
    66
    Debbie D — March 8, 2012 @ 8:04 am

    Salmon looks great. Will have to try it this weekend. Now, I HATE those house promos too. I click the channel off as well. UGH!

    Reply

  17. #
    67
    Jessica — March 8, 2012 @ 10:05 am

    OMG! You speak to my heart with your salmon recipes! I’m going to try every single one of them. (As soon as I’m off HCG :S) Salmon is my all time, number one, absolutely most favorite and your recipes make me drool. My hat’s off to you and I will be drooling and listening to my stomach growl as I browse your all-too-amazing recipes

    Reply

  18. #
    68
    michelle — March 8, 2012 @ 11:35 am

    how far from the broiler? and do you close the oven door or leave it part way open…. i am the WORST cook according to my teenagers… but I like you love love love salmon… we eat at a fancy restaurant down the street 2 nights a week just for the salmon… but it costs me 28 dollars a piece….I am desperate to learn how to cook salmon like the restaurant… but i have ZERO knowledge in the kitchen (but i have a pretty kitchen)…. my mom was a beauty queen ( miss alameda county)… and never cooked a single meal… we ate out breakfast lunch and dinner! needless to say i never eat a single fruit or vegetable… but i am trying (for my kids sake)…. I ate my first broccolli at the OUTBACK restaurant last night…. it was really good… my attempts at broccoli for my kids is always horrible…. can you post a recipe for broccoli? and while you are at it … can i make a request for a certain roasted red pepper ranch dressing… that i had in Disneyland last month?

    Reply

    • Jessica — March 8th, 2012 @ 1:57 pm

      I broil mine as close as they can get – so place the rack on the top shelf. I do not leave the door open but I know many people recommend that. If I were you I’d probably try that until you become more familiar with your broiler.

      As for broccoli, I really can’t stand it, but toss it with olive oil, salt, pepper, then roast at 425 for 20-25 minutes (tossing 1-2 times) then cover with parmesan cheese when it comes out!

      Reply

      • Rita — August 26th, 2012 @ 11:26 pm

        If you’re not certain about keeping the oven door open or closed during broiling, consult your owner’s manual. The door on many of the newer ovens can be kept closed for broiling. Also, if you open your oven door and there is sort of a notch that will automatically hold the door open a few inches, it’s probably because you should leave it open for broiling. My oven has no setting for leaving the door partially open, so I broil with it closed (as directed in the owner’s manual). If your manual states to open the door, it would be a good thing to follow those directions or you might overheat the oven, burn out the coils of an electric oven, and possibly void the warranty.

  19. #
    69
    Annie @ What's Annie Making? — March 8, 2012 @ 5:52 pm

    This looks so good. I love how the glaze gets nice and “caramelly” when you broil it. I will definitely be trying this one soon!!!

    Reply

  20. #
    70
    Jolene (www.everydayfoodie.ca) — March 8, 2012 @ 8:19 pm

    That salmon looks incredible! I am going to show this to my hubby right NOW!

    Reply

  21. #
    71
    alan — March 9, 2012 @ 6:57 am

    Dear Jessica,

    This recipe looks wonderful,I grill salmon all the time its one of my favorite meals but never used a glaze ,I’m going to try yours today.

    alan

    Reply

  22. #
    72
    Denise — March 9, 2012 @ 12:04 pm

    i made this for dinner last night (with a side of stir-fried edamame/carrots/onions, avocado and brown rice). it was fantastic! i overcooked the salmon a little, but i’m hoping i can remedy that next time. yum (i’m already looking forward to the leftovers for lunch today)

    Reply

  23. #
    73
    rose — March 9, 2012 @ 3:28 pm

    I’d like to make this tonight with salmon I have hangin in the fridge. Just wondering if there is a diff btwn Toasted sesame oil or just sesame oil for this recipe? Would the taste and/or measurement be the same? It’s strong stuff, so I just didn’t wanna ruin my lovely salmon by using the wrong ingredient!!

    Reply

    • Jessica — March 10th, 2012 @ 9:58 am

      I think toasted sesame oil is the stronger one? I’ve never actually used regular sesame oil so I can’t say for sure, but I think it would be fine. Did you try it? Sorry I am late on getting to this comment Rose!

      Reply

      • rose — March 10th, 2012 @ 12:23 pm

        No worries, and thanks for the tips! I did try it, used a little less oil just in case, but I am pretty sure it’s the same thing. Mine is dark and quite strong, just doesn’t actually say toasted on it. Anyways, it was fabulous :) I love crispy salmon too so this was perfect. Bet it would be over the top on the BBQ YUM. Thanks again!

  24. #
    74
    Lurajean — March 10, 2012 @ 1:33 pm

    This looks amazing. I’m infatuated with anything that is glazed:) can’t wait to try this recipe with some jasmine rice and a glass of riesling….or saki…Hmmmm.. Thanks again for another amazing recipe. I really enjoy reading your food blog, you’re quite hysterical:)

    Reply

  25. #
    75
    Cathie — March 10, 2012 @ 8:42 pm

    Oh = thanks you so very much – made this for hubby convalescing from carpal tunnel surgery and he absolutely loved, loved, loved it!

    Reply

  26. #
    76
    Terri — March 10, 2012 @ 9:11 pm

    Thanks for the recipe. I love salmon and can’t wait to try it.

    Reply

  27. #
    77
    christine — March 11, 2012 @ 7:01 pm

    so i never cook. like ever. my husband always cooks, i only bake. but when i saw this recipe i HAD to have it and actually did everything but the actual grilling myself (hubby was so impressed!). i made a little extra of the glaze to put on the asparagus we grilled alongside it. great recipe!

    Reply

  28. #
    78
    Britta — March 11, 2012 @ 11:17 pm

    I made this tonight and it was DELICIOUS! We eat salmon all the time too, but this was an awesome twist to the typical seasonings we usually do. Thanks for such a great recipe!

    Reply

  29. #
    79
    Ramona — March 12, 2012 @ 12:50 am

    this was the best salmon dish I have ever made. So yummy! thanks!

    Reply

  30. #
    80
    The Precious Things — March 12, 2012 @ 7:03 am

    We made this yesterday and it was awesome. So quick and easy to do and really tasty. Thanks again for a great recipe (still laughing because of the hairy ginger)!

    Reply

  31. #
    81
    Simply Tia — March 12, 2012 @ 7:06 am

    This salmon looks wonderful!!!

    Reply

  32. #
    82
    Debs @ The Spanish Wok — March 12, 2012 @ 7:57 am

    Oh yum, I could eat this right now, have saved for another day, thanks.

    You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.

    Reply

  33. #
    83
    marla {family fresh cooking} — March 12, 2012 @ 9:32 am

    Being that salmon is my favorite food ever – I am deeply in LOVE with this recipe :)

    Reply

  34. #
    84
    alison @ Ingredients, Inc. — March 12, 2012 @ 9:52 am

    love love this one! Just pinned it

    Reply

  35. #
    85
    wineonmymind — March 12, 2012 @ 10:00 am

    Gorgeous – now I have salmon on the brain and it is only 10AM. I know what we will be eating tonight!

    Reply

  36. #
    86
    Vicky — March 12, 2012 @ 10:06 am

    Looks absolutely delicious!

    Reply

  37. #
    87
    Cookin' Canuck — March 12, 2012 @ 2:13 pm

    My goodness – you made that salmon (hairy ginger and all) looks completely irresistible. What a fantastic recipe!

    Reply

  38. #
    88
    Lannie — March 12, 2012 @ 9:26 pm

    your pictures are outstanding! seriously, the fibers on that ginger is breathtaking.

    Reply

  39. #
    89
    Gaby@GabHousewifeChronicles — March 13, 2012 @ 10:20 am

    OMG, thisl ooks AMAZING!!!!!! And let me tell you, I’m not a seafood/fish person, but definitely gonna try this!!!! Just have to wait until the hubs gets back from business trip ;) thanks for sharing!!!!

    Reply

  40. #
    90
    Becca — March 13, 2012 @ 2:25 pm

    My husband and I (and even our 1 year old!) love salmon and make it at least once a week. This recipe looks amazing and I can’t wait to try it! We’re having it tonight along with some home made fried rice! Thanks for the recipe :)

    Reply

  41. #
    91
    Tiffany Youngren — March 13, 2012 @ 3:44 pm

    This looks gorgeous! I’ll be including a link to here in my “Tuesday Tidbits” e-mail :)

    Reply

  42. #
    92
    Amber @ The Cook's Sister — March 14, 2012 @ 6:43 pm

    This salmon looks so delicious. I’d rather have this than the dinner I’m currently eating kind of delicious. And that’s saying something, because I’m having Shepherd’s Pie tonight. (And yes, I’m eating in front of the computer. It’s what often happens when I have dinner by myself)

    Reply

  43. #
    93
    Elsie Hui — March 15, 2012 @ 11:15 am

    Ah, salmon is delicious! It is just a wonderful protein! I love your pictures – what kind of camera/lens did you use?!??? Great post!

    Reply

  44. #
    94
    Linda — March 17, 2012 @ 5:34 pm

    Delicious! I made this tonight and it is now a new family favorite! I used King Salmon and there were no leftovers.

    Reply

  45. #
    95
    Serena — March 19, 2012 @ 1:25 am

    Can I make this with smoked salmon? How would I adjust the recipe for that? Thanks for any ideas.

    Reply

  46. #
    96
    Leslie — March 19, 2012 @ 6:52 pm

    My hubby is sick and tired of salmon, so I tried it with chicken…fabulous!! Love the asian flavors!!

    Reply

  47. #
    97
    nicole — March 20, 2012 @ 10:33 am

    i’m making this tonight, but when i purchased my salmon, it was skin-on. i asked the guy at the meat counter to take the skin off, but he said their knives were really dull and it would be butchered. (uh, ok?!) he said if i cook it skin-side down, then the skin would come right off. what do you recommend? it looks like yours is skin-off.

    thanks! it looks soooo delicious.

    Reply

    • Jessica — March 20th, 2012 @ 10:34 am

      Yep it probably will! Or you can try taking it off with a knife yourself. But it should come right off!

      Reply

  48. #
    98
    Bonnie — March 21, 2012 @ 9:24 pm

    We had this for dinner tonight! It took longer to cook, but was DELICIOUS! We’ll definitely be adding this to the rotation!

    Reply

  49. #
    99
    Ryan — March 24, 2012 @ 12:27 am

    This recipe is exceedingly excellent. Thanks for posting it!

    I shared it on my website at http://fitnessemu.com/toasted-sesame-ginger-salmon/.

    Reply

  50. #
    100
    valentine S. Hoy — March 28, 2012 @ 10:41 pm

    it looks yummy!

    Reply

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