Salmon With Sesame and Herbs Recipe (2024)

Instead of cooking the salmon with the marinade, I put the marinade in a small saucepan and reduced it on the stop top. It made a great sauce spooned over the salmon before serving. Came out perfectly!

I prepared this fabulous SALMON and was such a hit with my guest that SHE FELL IN LOVE with MOI...!!Please continue the stream of great RECETAS ...I need to keep p with newly acquired FAME..LOL

Don't drizzle with remaining marinade before broiling - it will burn. Reduce it and pour on after fish comes out of the oven. Also, add arugula, cukes and tomatoes to salad.

Hi all, after reading your notes on the recipe, we eliminated drizzling the marinade over the fish just before placing it in the oven. (It did indeed burn.) Enjoy, and thanks.

This was a real treat and done in less than 30 minutes. After marinating, I poured the leftover marinade in a small saucepan and reduced it over low heat while the salmon broiled. Following others’ suggestions I also thinly sliced tomatoes, cucumbers, and orange bell pepper and mixed with the shallots and vinegar. The salmon cooked perfectly in our countertop convection oven. I served the salmon over baby spinach and wild rice, and topped with reduced marinade, herb salad, and sliced avocado.

Delicious and adaptable to what you have on hand. I did not use shalots but cherry tomatoes and red pepper from my garden.

Don't drizzle with remaining marinade before broiling - it will burn. Reduce it and pour on after fish comes out of the oven. Also, add arugula, cukes and tomatoes to salad.

Cooked the salmon in a cast iron pan, skin side down. 3 minutes on stove top and then in the oven for 5 minutes @400. Salmon came out great. Make sure not to over pack the cups of herbs, and use Italian parsley not curly. Next time would add some arugula or cucumber as suggested by others to the herb salad.

I substituted a half cup thinly sliced cucumber in the salad which worked well. Very good.

Made this last night. I made extra marinade (added grated ginger, YUM) and reduced on a saucepan. SO. GOOD.I was also curious how this would do being cooked on the stove top. Not sure if I was doing something wrong, but because the salmon had marinaded for about 20-30 mins it was very soft and breaking off when I would flip it. Will stick to broiler next time.My herb salad included parsley, mint, cilantro, cucumbers, and orange bell peppers. Added garlic powder to dressing.ALL VERY GOOD.

I found broiling it for 7 minutes didn't cook the fish all the way through, and another 2-3 minutes burned the sauce, but other than that delicious. Might want something more substantial for the salad

This recipe has become a staple. As others have recommended, I save the marinade and reduce on the stovetop at the end. I also add cucumbers to make the herb salad more robust, LOVE that crunch. I serve alongside wild rice also drizzled with the reduction.

Please...please reduce the sauce and pour it over the fish, it makes the dish...also, I pickled thinly sliced onions instead of shallots and it tasted great!

Exceptional weeknight recipe. The only change I made was doubling the amount of vinegar added to the shallots. Salmon was done at 8 min (I used wild sockeye). I would suggest patting down the skin with a paper towel to remove excess moisture for super crispy skin. Next time I'll try reducing the marinade for a sauce as others suggest.

Thank you, everyone for sharing your notes. Made this for my 23-yo son tonight and he really enjoyed it. He trends toward Asian dishes. I served it with zucchini, but roasted asparagus with the same rice wine vinegar, 'pickled' shallots, and toasted sesame seeds would have been ideal. I did reduce the marinade on the stove as suggested by some. I get nervous about using a marinade previously on raw food.

I can’t believe how delicious this is. Make sure you marinate the fish long enough. Make sure you don’t overcook 6 minutes was perfect for me and it warmed up nicely for 45 seconds in the microwave later.

This was good but not great. I marinated the salmon for about 2 hours and it still did not have a ton of flavor from the sauce and I even added fresh ginger to it. The salad was a bit better but needed more sesame oil and vinegar. Overall, not worth making.

Question for the hive mind: does Allison mean mirin when she says rice wine vinegar? Or is rice wine vinegar interchangeable with just plain old rice vinegar in some vernacular? Mirin seems to sugary and not nearly acidic enough for this recipe...but maybe that's just me. We've made this about a hundred times, sometimes using mirin and other times rice vinegar.

Instead of broiling, I cooked the marinaded salmon in an air fryer at 400° for about 7 minutes (I make a half recipe). Delicious!

I wasn't crazy about this recipe as written. The sauce was way too sweet, and would have been benefitted from a stronger vinegar or some sharp flavor like ginger. (To be fair, I followed some of the comments and reduced the marinade into a sauce--as a marinade it might have been fine.) Also, the skin burnt to a crisp long before the fish was done (thick pieces as requested). It was fine, I just discarded the skin and cooked a bit longer. So with modification this could be a good recipe.

I used high broil in the convection top rack and the skin burnt super fast. Maybe will try low or medium next time. Otherwise very tasty, especially after following other tips on reducing the marinade on the stove top as a glaze for the fish (quite necessary cause fish would be underseasoned otherwise)

Grill the salmon on stove top on high for 3 minutes, then in 400 degree oven for 5, as per another reader.

This is such an easy and extremely delicious and nutritious dish! My family requests it repeatedly for dinner and it is in our rotation of favorites!!! I make it every other week! I leave out the brown sugar (to decrease sugar) and after marinating the salmon as recipe says, I like to cook/saute the salmon in a pan, instead of broiling it in oven, with a bit of avocado oil on both sides for a few minutes. Yum!!! Thanks!!

After 5 minutes under the broiler the skin was black and fish was pink. 4 more minutes with flesh side up and still only registered 110 degrees and still pink. Will finish off in the skillet and do it that way next time.

After 7 minutes on the broiler the salmon was not cooked yet, I flipped the salmon and then cooked for 5 more minutes on the lower shelf and then it was fully cooked without burning. As others recommended, I reduced the marinade while the salmon cooked and then added it on top when it was done cooking.

I doubled the marinade and also reduced it, it makes the dish. Loved the reco to add veggies to the herbs.

This is one of my favorite recipes! I prefer to bake the salmon separately instead of steaming it. I add a bit more sesame oil and ginger than is called for. Any protein can be used instead of salmon, of course. If I have left over rice, I make homemade sushi the next day. You just can’t go wrong with this combination of flavors.

Is this rice cooking wine or rice vinegar it’s calling for?

Really delicious -- and one of the best ways I've tried for cooking salmon without overcooking. Alison Roman is amazing. Love her videos on youtube.