Sesame Crusted Salmon with Orange Teriyaki Sauce
Enjoy the the delicious crunch of Fox Hill Kitchens Sesame Crumbs paired with the bold, bright flavors of our Low Sugar Orange Marmalade. This recipe is a wonderful option for family dinners and larger gatherings.
Yield: 6 Servings
Materials
- 1.5 lbs Salmon Fillets (wild, if possible)
- 1/2 cup Avocado Oil Mayonnaise (recipe link in notes)
- 1/4 tsp Togarashi Spice (optional)
- 1 tsp Toasted Sesame Oil (optional)
- 1/2 cup Fox Hill Kitchens Low Sugar Marmalade (link in notes)
- 1 tbsp Unseasoned Rice Vinegar (or apple cider vinegar)
- 2-4 tbsp Coconut Aminos (or wheat free tamari -more salty-)
- 1/2 tsp Finely Grated GInger (optional)
- 1 bag Fox Hill Kitchens Sesame Crumbs (link in notes)
- Butter or Ghee (or fat of choice for frying)
Instructions
Prep Work
- Combine mayonnaise, toasted sesame oil, and togarashi (if using)
- Pat salmon fillets dry and brush generously with mayonnaise mixture
- Add sesame crumbs to a wide bowl and flip salmon onto the crumbs, brushed side down, pressing the fillet into the crumbs
- Brush the uncoated side of the salmon fillet with mayonnaise mixture, then flip and press into crumbs, so both sides are generously coated
- Gently remove the coated fillets to a dish and repeat until all fillets and coated
Cooking The Salmon
- Heat a frying pan that is large enough to hold all of the salmon, or fry in two batches
- Add butter, ghee or fat of choice, enough to generously cover the bottom of the pan
- Add the salmon and cook on medium for 2 to 3 minutes, until a lightly browned crust forms
- Flip over and add more fat if necessary
- Cook for 2 to 3 more minutes - longer if pieces are thick or if you prefer your salmon more cooked through (we prefer to have it rare to medium rare)
- Remove salmon pieces to a plate, tray, or serving dish
Making The Teriyaki
- Using the frying pan that the salmon was cooked in, turn down the heat to low (any butter or crumbs still in the pan will be a delicious addition, if not burnt, so they can be left in when adding the teriyaki ingredients)
- Add the orange marmalade, unseasoned rice vinegar, coconut aminos, and grated ginger
- Let the sauce bubble gently to thicken, stirring to keep even and keep from burning
- For a richer flavor, whisk in an extra tablespoon of butter before removing from stove
- Remove promptly from pan as soon as the teriyaki sauce is thickened to desired consistency (2-5 minutes)
Serve!
- Spoon a few tablespoons of sauce onto a dinner plate and set a piece of salmon on the sauce. Garnish with cucumber or other fresh or pickled veggies like daikon radish
- Optional- Garnish with a sprinkle of thin sliced green onion
Notes
LINKS
This recipe can be made a day ahead, the salmon can be easily reheated in an air fryer at 400 for approximately 4 minutes or an oven or toaster oven at 450. Watch carefully as to not burn, and flip over if necessary to crisp both sides. Careful to not overcook as the salmon will dry out.
Heat the teriyaki sauce in a small saucepan or microwave add a small amount of water if the sauce is too thick after it has been warmed as it will liquify somewhat when heated.
- To check out our Low Sugar Marmalade: Click here
- To check out our Sesame Crumbs: Click here
- Find our 30 second Avocado Oil Mayonnaise recipe: Click here
This recipe can be made a day ahead, the salmon can be easily reheated in an air fryer at 400 for approximately 4 minutes or an oven or toaster oven at 450. Watch carefully as to not burn, and flip over if necessary to crisp both sides. Careful to not overcook as the salmon will dry out.
Heat the teriyaki sauce in a small saucepan or microwave add a small amount of water if the sauce is too thick after it has been warmed as it will liquify somewhat when heated.