Sesame-Soy Salmon – a delicious recipe with light brown sugar, soy sauce, rice wine vinegar, salmon, olive oil, sesame oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Combine brown sugar, soy sauce, and vinegar. Brush half of soy mixture over salmon, and let sit 10 to 15 minutes.
2
Heat oils in a large nonstick skillet over medium-high heat. Saute salmon 3 to 4 minutes, turn, and brush with remaining soy mixture. Cook 3 minutes or until desired degree of doneness. Sprinkle with sesame seeds and chives.
3
Wine note: Amy Arrington, from Southern Wine and Spirits in Charleston, South Carolina, suggests wine options to serve with this meal: aAAFranciscan Chardonnay, with its ripe fruitiness, full body, and creamy texture, pairs nicely with the salmon-it can stand up to salmon's substantial taste but has enough acidity for contrast. Esser Vineyard's food-friendly Pinot Noir makes a tasty complement to the fish's richness, and its low tannins don't interfere with salmon's beautiful flavors.
226
kcal
Calories
11
g
Fat
20
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/3 cup light brown sugar, 1/4 cup soy sauce, 2 teaspoons rice wine vinegar, 2 (6-ounce) salmon fillets, and more.
Yes, Sesame-Soy Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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