Best 5 Sesame Salmon Bowls Recipes

SESAME SALMON

Steps:

• In a mixing bowl, whisk together soy sauce, sherry, rice vinegar, sesame oil, sugar, and red pepper flakes.
• Place salmon in a glass baking dish and pour soy sauce mixture over salmon. Cover, and chill for at least 2 hours, turning once halfway through.
• Once salmon has chilled, place on a heated broiler pan and broil 4" from the heat (or can use the grill) for about 5 minutes on each side, or until the fish is cooked through.
• Sprinkle with toasted sesame seeds and chopped green onion just before serving.

SESAME SALMON BOWLS

Steps:

• In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
• In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
• Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
• Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

SALMON WITH SESAME AND HERBS

Steps:

• Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours.
• Place a rack in the top third of the oven and heat the broiler.
• Place salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes.
• Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes.
• Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine.
• Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.

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.

ASIAN NOODLE BOWL WITH SESAME SALMON

Steps:

• Preheat oven to 400°F Place salmon fillets on a foil-lined sheet pan. Brush with 1/2 of teriyaki sauce and sprinkle with sesame seeds. Bake 20 minutes.
• Meanwhile, cook pasta according to package directions; drain well.
• Combine pasta with remaining teriyaki sauce and all ingredients except salmon. Portion out into 4 bowls and top with sesame salmon.