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5 from 1 vote

Toasted Sesame Ginger Salmon

Servings: 4
Author: Jess Smith via Inquiring Chef


  • 1 ½ pounds raw salmon
  • ¼ cup olive oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoon soy sauce
  • 1 tablespoons freshly grated ginger
  • 2 garlic cloves, minced
  • ¼ cup honey
  • 1-2 tablespoons white sesame seeds
  • 4 green onions, sliced


  • Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.
  • In a small bowl combine olive oil, sesame oil, rice vinegar, brown sugar, soy sauce, and ginger. Whisk well. Transfer 1 tablespoon of the liquid to a small jar (for the glaze) and set aside. To the remaining liquid, add garlic and whisk again. Pour liquid in a dish or plastic bag. Add salmon, making sure it is covered in marinade, and refrigerate for 30 minutes.
  • Meanwhile, to make the glaze, add honey to the 1 tablespoon of reserved marinade. Shake or whisk well to evenly combine.
  • Preheat the broiler in your oven.
  • Place salmon directly on the prepared wire rack. Sprinkle with a little bit of salt and pepper. Place the baking sheet directly under the broiler. Cook for 10-12 minutes (depending on the salmon’s thickness) until opaque and easily flakable with a fork. In the last minute of cooking, sprinkle the surface of the salmon with sesame seeds. (The seeds will toast under the broiler.)
  • Remove salmon and drizzle with the glaze and the green onions. Serve immediately.


Adapted from Jessica’s irresistible original at How Sweet Eats.
I took one shortcut from the original recipe, by reserving a bit of the marinade and creating the final glaze from that (Jessica has you mix them separately). The result was fantastic, and saved a couple dishes – always welcome in this dishwasher-free kitchen.