Thai Sesame Salmon Recipe

Salmon: A rich, fatty fish that is the star of this dish.

Soy sauce: Adds a salty, umami flavor to the marinade.

Sesame oil: Provides a nutty aroma and taste, essential for the Asian flavor profile.

Honey: Balances the saltiness of the soy sauce with a touch of sweetness.

Garlic: Adds a pungent, savory depth to the marinade.

Ginger: Offers a spicy, zesty kick that complements the other flavors.

Toasted sesame seeds: Adds a crunchy texture and enhances the sesame flavor.

Green onions: Provides a fresh, mild onion flavor and a pop of color.

When preparing the salmon fillets, make sure to pat them dry with a paper towel before brushing on the soy sauce mixture. This helps the marinade adhere better to the fish, ensuring a more flavorful result. Additionally, toasting your own sesame seeds in a dry skillet over medium heat until they are golden brown will enhance their nutty flavor, adding an extra layer of depth to the dish.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a good alternative for salmon in this recipe.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor. Adding a small amount of toasted sesame seeds can help mimic the sesame flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and consistency, making it a good alternative to honey.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger. Use about ¼ teaspoon of ground ginger for each teaspoon of fresh ginger.

• toasted sesame seeds - Substitute with chia seeds: Chia seeds can add a similar crunch, though they lack the nutty flavor of sesame seeds.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a garnish in place of green onions.

• Allow the salmon to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Transfer the cooled salmon fillets to an airtight container. If you have multiple fillets, place a piece of parchment paper between each to prevent sticking.
• Store the container in the refrigerator. The salmon will stay fresh for up to 3 days.
• For longer storage, wrap each salmon fillet individually in plastic wrap or aluminum foil. Place the wrapped fillets in a freezer-safe bag, removing as much air as possible before sealing.
• Label the bag with the date to keep track of freshness. The salmon can be frozen for up to 3 months.
• To reheat, thaw the salmon in the refrigerator overnight. Preheat your oven to 350°F (175°C) and place the salmon on a baking sheet. Cover with foil to prevent drying out and bake for about 10-15 minutes, or until heated through.
• Alternatively, you can reheat the salmon in the microwave. Place the fillet on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
• If you prefer a crispy texture, reheat the salmon in a skillet over medium heat. Add a small amount of olive oil or sesame oil and cook for 2-3 minutes on each side until heated through and slightly crispy.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the leftover salmon on a baking sheet lined with parchment paper.
  3. Cover the salmon with aluminum foil to keep it moist.
  4. Heat for about 15 minutes or until the salmon is warmed through.
  5. Optionally, sprinkle a bit more toasted sesame seeds and chopped green onions before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of sesame oil to the skillet.
  3. Place the leftover salmon in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.
  5. Garnish with additional toasted sesame seeds and chopped green onions if desired.

• Microwave Method:

  1. Place the leftover salmon on a microwave-safe plate.
  2. Cover the salmon with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Continue microwaving in 30-second intervals until the salmon is heated through.
  5. Add a sprinkle of toasted sesame seeds and chopped green onions before serving.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the leftover salmon on a heatproof plate and set it in a steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the salmon is heated through.
  4. Garnish with toasted sesame seeds and chopped green onions before serving.

• Oven: Used to bake the salmon fillets at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the soy sauce, sesame oil, honey, minced garlic, and grated ginger.

• Baking sheet: Provides a flat surface to place the salmon fillets on for baking.

• Parchment paper: Lines the baking sheet to prevent the salmon from sticking and makes for easy cleanup.

• Brush: Used to apply the soy sauce mixture evenly over the salmon fillets.

• Measuring spoons: Ensures accurate measurement of ingredients like soy sauce, sesame oil, and honey.

• Garlic press: Efficiently minces the garlic cloves.

• Grater: Used to grate the ginger for the marinade.

• Knife: Chops the green onions for garnish.

• Cutting board: Provides a stable surface for chopping green onions and other ingredients.

• Serving platter: Used to present the cooked salmon fillets attractively before serving.

Prepare the marinade ahead: Mix the soy sauce, sesame oil, honey, minced garlic, and grated ginger the night before to save time.

Use pre-minced garlic and ginger: Opt for store-bought minced garlic and grated ginger to cut down on prep time.

Line the baking sheet: Use parchment paper to avoid scrubbing the baking sheet later.

Toast sesame seeds in bulk: Toast a large batch of sesame seeds and store them for future use.

Chop green onions in advance: Pre-chop green onions and store them in an airtight container in the fridge.