Sesame Crusted Salmon


  • 2 Salmon Fillets, Skin Off
  • 2 Tablespoons of Miso Paste
  • 1 Tablespoon of Honey
  • 2 Tablespoons of Apple Cider Vinegar
  • 35g of Sesame Seeds

This is one of my favourite ways to have salmon- it has such incredible flavour. I always make extra, it’s so good cold the next day for lunch. The sweet miso marinade is hard to beat and it’s just perfect with the toasted sesame seed crust. I serve it with a simple asian slaw or some quinoa.

Whisk together the miso, honey and apple cider vinegar in a medium bowl. Add the salmon fillets to the bowl and coat them well, then leave them submerged in the mixture for up to 24 hours. If you are short on time, just coat them in the mixture and move to the next step.

Scatter the sesame seeds out on a chopping board and dredge the marinated salmon fillets in them to coat.

Place the coated salmon on a roasting tray lined with tinfoil and cook at 200’ for about 12-15 minutes, or until cooked through.