Name: Sesame-Crusted Salmon Bowls
Total time: 30 minutes
Yield: 4 servings
Ingredients: ½ cup fresh lemon juice; 6 Tbsp. toasted sesame oil; 2 Tbsp. honey; 2 Tbsp. finely chopped pickled ginger; 1 2" piece ginger, peeled, finely grated; ½ cup plus 2 tsp. soy sauce; 2 lb. carrots, peeled, very thinly sliced lengthwise with a vegetable peeler; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more; 4 scallions, thinly sliced on a diagonal; 4 5–6-oz. skinless salmon fillets; 6 Tbsp. white and/or black sesame seeds; 2 Tbsp. vegetable oil; Steamed white rice (for serving)

SesameCrusted Salmon Bowls in an oval shaped plate

Photograph by Isa Zapata, food styling by Kendra Vaculin, prop styling by Emma Ringness

A generous layer of sesame seeds, adhered to the fillets with a simple swipe of soy sauce, adds toasty flavor and pops of crunchy texture to this weeknight-friendly salmon. Use a blend of black and white sesame seeds for an elegant two-toned crust, or stick with just one if that’s what you’ve got on hand. Paired with a crisp shaved carrot salad (easily prepped with a vegetable peeler) tossed in a zesty ginger-sesame vinaigrette, it’s a quick and satisfying meal that comes together in under 30 minutes.

What you’ll need

Vegetable Peeler
$14 $12 At Amazon
Citrus Juicer
$20 $15 At Amazon
Medium Skillet
$70 $50 At Amazon

Recipe notes

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Recipe notes

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