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Le Chaudron recipe

Saumon en croûte de sésame

Sesame-crusted salmon

⏱ 25 minServes 4Easy380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 4skinless salmon fillets, 180 g / 6 oz
  • 100 g (3½ oz)white sesame seeds
  • 60 g (2 oz)black sesame seeds
  • 3 tbspsoy sauce
  • 2 tbsptoasted sesame oil
  • 1 tbsphoney
  • 3 tbspsunflower oil
  • 2cm (1½ in) fresh ginger
  • 1lime
  • 1bunch of fresh cilantro
  • 1 tspfreshly ground pepper
  • 1 tspfine salt
  • 4 skinless salmon fillets, 180 g / 6 oz
  • 100 g (3½ oz) white sesame seeds
  • 60 g (2 oz) black sesame seeds
  • 3 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 1 tbsp honey
  • 3 tbsp sunflower oil
  • 2 cm (1½ in) fresh ginger
  • 1 lime
  • 1 bunch of fresh cilantro
  • 1 tsp freshly ground pepper
  • 1 tsp fine salt
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large nonstick skillet (32 cm / 12½ in)2 platespaper towels1 spatula1 pastry brushChef’s knifeMedium saucepanBlack peppercorns

03 — Method

  1. Take the salmon out 15 minutes ahead and pat dry so the sesame sticks.
  2. Mix the white and black sesame seeds on a plate.
  3. On a second plate, mix the soy sauce, toasted sesame oil, honey and grated ginger.
  4. Brush the salmon all over with the marinade.
  5. Season with fleur de sel and pepper just before coating.
  6. Press each fillet into the sesame seeds on all sides.
  7. Heat the 3 tbsp of sunflower oil in the large nonstick skillet over medium-high heat until shimmering and cook the salmon for 3 minutes per side until the sesame is golden.
  8. It’s ready when the crust is golden and the center still moist. Rest for 2 minutes and sprinkle with cilantro and lime zest.

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CategoryMain dishes