My 2-Ingredient Salmon Is Restaurant-Worthy

My sesame-crusted salmon recipe brings me back to my days as a private chef. My clients always loved this flavorful dish for weeknight dinners, and I loved it because it was quick to prepare! This salmon only requires two ingredients but feels like you put much more time and effort into the dish than you actually did.

I like to use a mix of both black and white sesame seeds here because it’s pretty and makes the dish a bit more fun. I also like the deeper, nuttier flavor that black sesame seeds offer. The striking black-and-white presentation gets lots of style points, making it a great dish for hosting as well as a quick weeknight meal.

How To Make My 2-Ingredient Sesame Salmon

For two servings, you’ll need:

• 2 (6 to 8-ounce) skinless salmon fillets
• Salt and freshly ground black pepper, to taste
• 1/2 cup toasted sesame seeds (black, white, or a mix)
• 1 tablespoon olive oil
• Sliced green onions, for garnish, optional

Preheat the oven to 375°F and line a baking sheet with parchment paper. Season the salmon fillets with salt and pepper. 

Add the sesame seeds to a large plate and spread them out in a single layer. Working one at a time, add the salmon to the plate and press it into the sesame seeds. Flip to coat all sides of the salmon with the seeds, using your hands to lightly press them in. Add more seeds to any empty spots so the fillet is fully coated. Place the coated salmon on the parchment-lined baking sheet and repeat coating with the remaining piece of salmon. Discard any leftover seeds. 

Drizzle the coated salmon fillets with the olive oil. Bake until the salmon is firm and the thickest part of the fillet registers between 125 and 130°F on an instant-read thermometer, 10 to 12 minutes. Remove from the oven, top with the green onions, if using, and serve immediately. 

Serving Suggestions

My go-to sauce for this salmon is a quick homemade teriyaki-ish sauce. I mix together equal parts soy sauce and maple syrup or honey, add some Sambal oelek for heat, and simmer it until thickened. But any store-bought teriyaki sauce will do. I love to serve this salmon with rice, with a salad, or even in lettuce as a lettuce wrap.

Use Up Those Sesame Seeds

• Sesame Peanut Noodles
• Easy Sesame Dressing
• Ginger Garlic Sesame Shrimp
• Sesame Brittle