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Sesame Salmon

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October 15, 2013 | Issue 474

Open Sesame

Sesame Salmon

You don’t need a magic password to have a healthy dinner in a hurry. It’s possible with this elegant and easy Sesame Salmon. Fresh salmon fillets pack protein, B vitamins and omega-3 fatty acids. Sesame seeds add a nutty crunch and pair well with the light honey-soy glaze. Complete the meal with wild rice and a simple green salad.

Makes 4 servings.

Per serving: 290 calories, 15 g total fat (3 g saturated fat), 12 g carbohydrate,
27 g protein, 1 g dietary fiber, 528 mg sodium.


  • 3 Tbsp. reduced-sodium soy sauce
  • 2 Tbsp. mirin (any sweet white wine maybe substituted)
  • 1/2 cup low-sodium chicken broth
  • 1/2 tsp. honey
  • 1 tsp. grated fresh ginger
  • 3 cloves garlic, minced
  • 2 tsp. cornstarch
  • 3 Tbsp. water


  • 1 large egg white
  • 2 Tbsp. cornstarch
  • 1 lb. (4, 4-oz.) salmon fillets
  • 2 Tbsp. sesame seeds, toasted
  • 1 Tbsp. sesame oil


  1. Whisk together soy sauce, mirin, broth, honey, ginger and garlic in saucepan. Set aside. In another bowl, whisk together cornstarch and water. Set aside.
  2. Whisk egg white and cornstarch in small bowl. Liberally brush skinless side of each fillet with egg mixture and sprinkle with seeds evenly, pressing gently to coat.
  3. Heat oil in large skillet over medium-high heat. Gently place fillets, seed side down, and cook until the seeds are golden brown, about 5 minutes. Very gently turn over and continue cooking through, about 3 minutes.
  4. Over medium heat, simmer soy sauce mixture, stirring constantly, about 2 minutes. Whisk in the cornstarch mixture and continue simmering until sauce thickens, about 1 minute.
  5. Spoon glaze over fillets. Serve immediately.

Grocery list

Reduced-sodium soy sauce
Mirin (any sweet white wine)
Low-sodium chicken broth
Egg white
Salmon fillets
Sesame seeds
Sesame oil

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Did You Know?

The phrase Open Sesame could refer to sesame seeds bursting from their pods when ripe.

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