The Quickest Sesame Salmon on the Planet

Start with a cold, non-stick pan for this recipe to allow the fat from the fish to render and make the skin crispy. This really goes well with Citrus and Carrot Slaw. Barb L.

Serves: 4


4 (6 oz) center-cut skin-on salmon fillets, 1 ¼” thick

Salt and pepper

2 tsp Flying Olive Toasted Sesame Oil

3-4 Tbsp sesame seeds (white or black)

1 lemon cut into 4 wedges


Season the salmon with salt and pepper. Add the Flying Olive Toasted Sesame Oil to the cold pan. Dip a brush into the Sesame Oil and “paint” the fish on the 3 flesh sides. Sprinkle the sides and top of each fillet evenly with about 1 Tbsp of sesame seeds, pressing the seeds into the fish to help them stick. Arrange the salmon, skin side down, in a 12” cold non-stick skillet.

Place the skillet over medium-high heat and cook until the fat from the skin renders and the skin becomes crispy, about 7-10 minutes, depending on the thickness of the fish.

Flip the salmon over and continue to cook until the centers are still translucent when checked with the tip of a paring knife and register 125 degrees with an instant read thermometer, about 7 minutes longer.

Serve with a lemon wedge to squeeze over the fish.

Adapted from Cook’

Submitted by Barb L.