Description
Rich, glistening salmon steaks finished with a nutty sesame‑and‑fresh‑ginger glaze that strikes the perfect balance of sweet, savory and a little heat—ideal for a special weeknight or elegant dinner.
Ingredients
Scale
- 4 salmon steaks (about 6–8 oz / 170‑230 g each), skin on if available
- 2 tablespoons toasted sesame oil
- 2 tablespoons low‑sodium soy sauce (or tamari for gluten‑free)
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or honey
- 1½ tablespoons freshly grated ginger
- 2 garlic cloves, minced or pressed
- 1 teaspoon sesame seeds (plus extra for garnish)
- ½ teaspoon red pepper flakes or a dash of Sriracha (optional, for a little heat)
- Green onions (scallions), thinly sliced for garnish
- Lime or lemon wedges, for serving
- Salt & freshly ground black pepper, to taste
Instructions
- Pat the salmon steaks dry with paper towel; season lightly with salt and pepper on both sides.
- In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, brown sugar/honey, grated ginger, minced garlic, sesame seeds and red pepper flakes (if using) to form the glaze/marinade.
- Place the salmon steaks in a shallow dish or zip‑lock bag and pour half of the glaze over them, turning to coat both sides. Let marinate in the refrigerator for **15‑30 minutes** (or up to 1 hour for stronger flavour).
- Preheat your oven to 200 °C (≈400 °F) if you will bake, or pre‑heat a heavy oven‑proof skillet (oil lightly) over medium‑high heat if you’ll sear on stove then finish in oven.
- If using the skillet method: Add a small drizzle of oil, place salmon skin‑side down (if applicable) and sear about **3–4 minutes**, until the skin is crisp and the fish releases easily. Flip and brush with remaining glaze, then transfer to oven and bake for another **4‑6 minutes** (depending on thickness) until the salmon is just cooked through (internal approx. 52‑57 °C / 125‑135 °F) and still moist.
- If using full oven method: Place salmon steaks on a foil‑lined baking sheet (skin side‑down). Spoon or brush remaining glaze over the top. Bake for about **10‑12 minutes**, then optionally broil for 1‑2 minutes to caramelize the glaze lightly—watch carefully to avoid burning.
- Remove salmon from heat and let rest for 1–2 minutes. Garnish with sliced green onions, extra sesame seeds and serve immediately with lime/lemon wedges on the side for squeezing.
Notes
- Using skin‑on steaks helps hold the fish together and adds flavour/crispiness when seared. If skinless, reduce sear time slightly.
- If you prefer a milder glaze, omit or reduce the red pepper flakes or Sriracha. If you like bold heat, increase slightly.
- For a gluten‑free version: use tamari instead of soy sauce and ensure any other sauce components are gluten‑free.
- Leftovers can be chilled and flaked into salads or wraps the next day—just skip reheating in oven to avoid drying.
- A side of steamed rice or quinoa and sautéed broccoli or Asian‑style greens pairs beautifully with this dish.
- Prep Time: 10 minutes + 15‑30 minutes marinating
- Cook Time: 8‑12 minutes (depending on method and thickness)
- Category: Main Dish / Seafood
- Method: Marinate + Sear/Bake
- Cuisine: Asian‑Inspired / Fusion
Nutrition
- Serving Size: 1 salmon steak with glaze
- Calories: approx. 350‑450 kcal
- Sugar: approx. 6‑12 g
- Sodium: variable ~600‑800 mg (depending on soy sauce amount)
- Fat: approx. 18‑g
- Saturated Fat: approx. 4‑g
- Unsaturated Fat: approx. 13‑g
- Trans Fat: 0 g
- Carbohydrates: approx. 8‑g
- Fiber: 0.5‑g
- Protein: approx. 35‑g
- Cholesterol: approx. 80‑mg
Keywords: salmon steak, sesame ginger glaze, Asian salmon, quick salmon dinner, healthy seafood