Best Grilled Sesame Salmon Recipes

GRILLED SALMON WITH LEMON-SESAME SAUCE RECIPE BY TASTY

Steps:

• Heat a grill to medium-high heat.
• Coat the Walmart® Fresh Antibiotic-Free Salmon portions with the olive oil and sprinkle the salt evenly on both sides. Set aside.
• Make the lemon-sesame sauce: In a small bowl, combine the shallot, lemon zest and juice, honey, sesame oil, olive oil, sesame seeds, salt, and pepper and whisk until well combined.
• Place the lemon slices on the grill and cook for 60-90 seconds on each side, until charred. Remove from the grill and set aside.
• Place the salmon fillets, skin-side down, on the grill. Cook with the lid closed for 5-6 minutes, then flip and cook for another 1-2 minutes, or until the salmon is cooked through and has lightly charred grill marks on the flesh side.
• Place the salmon fillets skin-side down on a serving platter and spoon half the sauce over each fillet. Garnish with the charred lemon slices and basil.
• Enjoy!

SPICY GRILLED SESAME SALMON

Steps:

• Whisk soy sauce, brown sugar, scallions, vinegar, sesame seeds, 1 tablespoon vegetable oil, sesame oil, Sriracha®, garlic, and ginger together in a bowl.
• Place salmon fillets in a shallow baking dish. Pour marinade over top and marinate for 30 to 60 minutes, turning once.
• Brush the cooking grates on an outdoor grill until they are clean. Preheat the grill for high heat and lightly oil the grate.
• Remove salmon from the marinade and blot gently with paper towels to remove excess. Brush salmon generously on both sides with olive oil and season with salt and pepper. Discard remaining marinade.
• Place salmon fillets, flesh-sides down, on the preheated grill. Close the lid and cook until you can lift fillets up with tongs without them sticking to the grate, 6 to 8 minutes. Turn fillets and cook to desired doneness, about 2 to 3 minutes more for medium-rare. Slide a spatula between the skin and flesh and transfer fillets to serving plates.

GRILLED SALMON WITH FOIL-PACK SESAME BROCCOLI

Steps:

• Prepare an outdoor grill for medium-high heat.
• Toss the broccoli, carrots, vegetable oil and a sprinkle of salt and a few grinds of pepper together on an 18-inch-long piece of heavy-duty aluminum foil. Bring the two long sides of foil up and together and fold over twice to seal. Bring the other two short sides up and in, crimping to seal; set aside.
• Lightly oil half of the grill grates. Pat the fish dry and sprinkle with salt and pepper. Put the vegetable pack on the un-oiled side of the grill and cook until the vegetables are crisp tender and the broccoli is bright green and lightly charred, about 10 minutes. Grill the salmon on the oiled side and skin-side up until well-marked, 3 to 4 minutes. Flip the salmon over and continue to grill until just cooked through but still a bit rosy in the center, 3 to 4 minutes more.
• Careful of the steam, open the foil pack and toss well; divide among 4 plates and add a piece of salmon. Top the salmon with a small spoonful of chili garlic sauce and sprinkle the vegetables with some sesame seeds and a drizzle with some sesame oil.

GRILLED SALMON WITH SESAME BUTTER

Steps:

• combine lime juice, vegetable oil, 1 T soy sauce, sesame seeds (un-toasted) and celery seeds in a large ziplock bag.
• add salmon and turn bag to coat.
• let it marinade for 1 hour, turning regularly.
• preheat over to 350 degrees.
• spread 2 T sesame seeds in a small baking pan.
• place in oven and toast seeds to a light brown (3-5 min.).
• remove and set aside to cool.
• once cool, combine the toasted sesame seeds, butter, scallions or chives, sesame oil and black pepper.
• stir until smooth.
• shape into a cylinder and roll into wax paper.
• chill until firm.
• preheat broiler or grill.
• cook salmon about 5 minutes per side.
• when plating, serve with 1 T slice of sesame butter.

TAHINI GRILLED SALMON WITH SAUTEED SPINACH, BEETS WITH SESAME SEEDS, EGGPLANT PUREE AND TAHINI SAUCE

Steps:

• For the tahini grilled salmon: Preheat the grill to medium and lightly oil the grates. Mix the soy sauce and tahini in a bowl. Brush the salmon on both sides with the tahini soy sauce and place on the grill. Cook the salmon for about 3 minutes on each side and remove from the grill.
• For the crispy salmon skin: Preheat the grill to medium-high heat. Sprinkle the salmon skin with salt and pepper and place on the grill skin-side down. Once the skin begins to bubble, flip and grill until the salmon skin is completely crisp. Remove the salmon skin from the grill, place on a paper towel, cut in half and set aside.
• For the sauteed spinach: Heat the oil in a saute pan over medium heat. Once the oil is hot, add the garlic and shallots and saute until tender. Add the spinach and toss to incorporate until the spinach has wilted. Season with salt and pepper and remove from the heat.
• For the beets with sesame seeds: Place the red wine vinegar, salt, sugar and beets in a pot filled with cold water. Bring to a boil, then reduce to a simmer and cook until tender, 15 to 20 minutes. Remove the beets from the liquid and cool slightly. Wearing gloves, remove the skins of the beets and cut into bite-size pieces. Before serving, place the beets on a plate and sprinkle with sesame seeds.
• For the eggplant puree: Preheat the oven to 375 degrees F. Line a baking tray with parchment paper.
• Place the eggplant skin-side up on the prepared tray and roast until the eggplant has caramelized and cooked, about 30 minutes. Remove from the oven and scoop the flesh into a food processor. Add the tahini and olive oil and puree until smooth.
• For the tahini sauce: Place the sour cream, milk, tahini, honey, sesame oil, lemon juice and salt to taste in a bowl and stir to incorporate. Cover and place in the fridge until serving.
• To assemble: Spoon the eggplant puree in the center of a plate. Place the sauteed spinach on top of the puree. Place the tahini grilled salmon over the sauteed spinach. Drizzle the tahini sauce around the center of the dish. Scatter the beets with sesame seeds around the plate. Garnish with the crispy salmon skin.

GRILLED SESAME SALMON

Steps:

• 1. Place cucumbers in strainer set in sink; toss with 1 tablespoon salt. Press kitchen towel on cucumbers; drain at least 1 hour or up to 3.
• 2. To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice, soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon water in blender; puree until combined.
• 3. Preheat grill to medium-high. Season both sides of salmon with salt. Place skin side down on grill; cook 3 minutes, or until skin shrinks and separates from flesh. Flip; cook 4 minutes, until done.
• 4. Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving.
• 5. Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.

SESAME GRILLED SALMON

Steps:

• Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
• Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
• Heat sesame oil in a large skillet over medium-high heat.
• Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

SESAME CRUSTED GRILLED SALMON

Steps:

• Combine cucumbers, chiles, mint, sugar and vinegar,. Season to taste with salt and peppers. Brush salmon with oil and sprinkle with salt, pepper and sesame seeds. Grill salmon. Serve the salmon over a pile of the cucumber salad.

CHINESE 5-SPICE AND SESAME GRILLED SALMON

Steps:

• Mix all ingredients except fish until blended. Pour over fish in shallow dish; turn to evenly coat both sides of fish fillets.
• Refrigerate 1 hour to marinate.
• Heat greased grill to medium-high heat. Remove fish from marinade; discard marinade.
• Grill fish 4 to 6 min. on each side or until fish flakes easily with fork.

GRILLED SALMON WITH CARROT-SESAME DRESSING

Steps:

• Prepare the salmon: Whisk the grapeseed oil, ginger, garlic, shallot, lemongrass, lime juice, fish sauce, brown sugar, a pinch of salt and 1/2 cup water in a medium bowl. Place the salmon on a rimmed baking sheet and pour the marinade on top. Turn the salmon so the marinade coats both sides. Cover and refrigerate, 30 minutes.
• Meanwhile, make the carrot-sesame dressing: Whisk the fish sauce, rice vinegar, Sriracha, sesame oil, brown sugar, lime juice and a pinch of salt in a medium bowl until the sugar dissolves. Add the carrot, scallions and 1/4 cup water; stir to combine. Set aside.
• Preheat a grill to medium high. Remove the salmon from the marinade, wiping off any excess. Brush the grill grates with grapeseed oil. Brush the skin side of the salmon generously with grapeseed oil, then place on the grill skin-side down. Cover and cook until the skin is crisp and the salmon is nearly cooked through, about 8 minutes. Uncover and cook until the salmon is just cooked through, about 5 more minutes. (Do not flip the fish.)
• Transfer the salmon to a platter and spoon the carrot-sesame dressing on top.