Unusual recipes

Crispy Salmon Fillets with Sesame-Soy Drizzle

Crispy Salmon Fillets with Sesame-Soy Drizzle

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Serves 4 (serving size: 1 salmon fillet and about 1 tbsp. sauce)

We give the salmon a quick brine, which seasons it throughout and keeps it moist. But the brine makes it all the more important to air-dry in the fridge afterward, so moisture in the skin can evaporate. You won’t need to press down on thicker fillets to flatten the skin; the weight of the flesh keeps it flat in the pan. For thinner fillets cut from toward the tail, you may need to press a little longer.


  • 4 (6-oz.) skin-on salmon fillets
  • 1/2 teaspoon kosher salt
  • 1 tablespoon canola oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup thinly sliced green onions

Nutritional Information

  • Calories 337
  • Fat 19.8g
  • Satfat 2.8g
  • Monofat 8g
  • Polyfat 7.9g
  • Protein 39g
  • Carbohydrate 1g
  • Fiber 0.0g
  • Cholesterol 99mg
  • Iron 1mg
  • Sodium 630mg
  • Calcium 14mg
  • Sugars g
  • Est. added sugars g

How to Make It

Step 1

Pat salmon and skin thoroughly dry with paper towels. Place fillets, skin side up, on a large plate. Place plate, uncovered, in refrigerator; chill salmon 30 minutes to air-dry the skin.

Step 2

Remove salmon from refrigerator. Sprinkle evenly with salt. Heat a large nonstick skillet over medium-high. Add canola oil to pan. When oil is very hot, add salmon fillets, skin side down. Press fillets gently with a spatula 30 seconds or until skin stays flat in pan. Reduce heat to medium. Cook salmon 7 minutes or until skin is browned and crisp and flesh is cooked almost to medium. Flip fillets; cook 1 minute or until tops are light brown. Place fillets, skin side up, on a serving platter.

Step 3

Combine sesame oil, soy sauce, vinegar, and crushed red pepper in a small bowl; drizzle mixture over salmon fillets. Sprinkle salmon evenly with green onions. Serve immediately.

Watch the video: How to Make Teriyaki Salmon. 5-Minute Recipe. Japanese Home Cooking