This sesame grilled salmon is full of flavor, fast to prepare, and packed with protein and omega-3s. The sesame-soy marinade brings out the umami in the fish while adding a deliciously nutty, slightly smoky flavor from the grill. It’s also a naturally gluten-free and dairy-free dish that works great with rice, noodles, or a crisp vegetable slaw.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salmon fillets (skin-on or skinless)
Soy sauce or tamari (for gluten-free)
Sesame oil (toasted preferred)
Honey or brown sugar
Rice vinegar or lime juice
Garlic (minced)
Fresh ginger (grated)
Sesame seeds (for garnish)
Green onions (sliced, for garnish)
Directions
In a bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger.
Place the salmon fillets in a shallow dish or resealable bag and pour the marinade over them.
Let the salmon marinate in the refrigerator for at least 30 minutes (up to 2 hours).
Preheat the grill to medium-high heat and oil the grates to prevent sticking.
Remove salmon from the marinade and grill for 4–5 minutes per side, or until the internal temperature reaches 145°F (63°C).
Transfer to a plate, garnish with sesame seeds and green onions, and serve immediately.
Servings and timing
This recipe serves 4. Prep time is about 10 minutes (plus 30 minutes marinating), and grill time is approximately 8–10 minutes.
Variations
Spicy kick: Add a teaspoon of sriracha or red pepper flakes to the marinade.
Citrus twist: Replace rice vinegar with orange or lime juice for a brighter flavor.
Add crunch: Serve over a bed of Asian slaw or top with crushed peanuts or cashews.
Baked option: Bake at 400°F (200°C) for 12–15 minutes if grilling isn’t an option.
Use other fish: Try this marinade with tuna steaks, mahi-mahi, or cod.
Storage/Reheating
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave for 30–60 seconds. Avoid overcooking during reheating to maintain moisture. This salmon can also be served cold in salads or grain bowls.
FAQs
Can I use frozen salmon?
Yes, just make sure it’s fully thawed and patted dry before marinating.
Can I grill the salmon with the skin on?
Yes. Grilling with the skin on helps keep the fish moist and prevents sticking.
How long should I marinate the salmon?
Marinate for at least 30 minutes and no more than 2 hours, as too much time in acidic marinade can break down the fish.
Can I cook this in a grill pan?
Absolutely. A stovetop grill pan works well if you don’t have access to an outdoor grill.
What should I serve with sesame grilled salmon?
It pairs well with jasmine rice, soba noodles, cucumber salad, or stir-fried vegetables.
Can I make this ahead of time?
You can marinate the salmon up to 2 hours ahead. Cooked salmon can be served cold or gently reheated.
How do I prevent the salmon from sticking to the grill?
Oil the grill grates well and avoid moving the salmon too soon—let it release naturally when it’s ready to flip.
Is this recipe gluten-free?
Use tamari or a gluten-free soy sauce to make it fully gluten-free.
Can I use skinless salmon?
Yes, but handle it carefully to avoid it falling apart on the grill.
What’s the best way to check for doneness?
Use a meat thermometer—salmon is done at 145°F (63°C) or when it flakes easily with a fork.
Conclusion
Sesame grilled salmon is a flavorful, healthy dish that comes together quickly and impresses with its bold, savory taste. Whether you’re serving it hot off the grill or chilled over a salad, it’s a versatile recipe that’s as easy to make as it is satisfying. With a simple marinade and minimal prep, this salmon will quickly become a favorite in your meal rotation.
Sesame grilled salmon is a flavorful, nutty, and slightly sweet dish made with a sesame-soy marinade that enhances the richness of salmon. Grilled until caramelized outside and tender inside, it’s perfect for weeknight dinners, meal prep, or summer cookouts.
Ingredients
4 salmon fillets (skin-on or skinless)
1/4 cup soy sauce or tamari (for gluten-free)
2 tbsp toasted sesame oil
1 tbsp honey or brown sugar
1 tbsp rice vinegar or lime juice
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp sesame seeds (for garnish)
2 green onions, sliced (for garnish)
Instructions
In a bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger.
Place salmon fillets in a shallow dish or resealable bag and pour the marinade over them.
Marinate in the refrigerator for at least 30 minutes, up to 2 hours.
Preheat grill to medium-high heat and oil the grates.
Remove salmon from marinade and grill for 4–5 minutes per side, or until internal temperature reaches 145°F (63°C).
Transfer to a plate, garnish with sesame seeds and green onions, and serve immediately.
Notes
Add sriracha or red pepper flakes for a spicy version.Swap rice vinegar with orange or lime juice for citrus flavor.Serve with Asian slaw, rice, or noodles for a complete meal.Bake at 400°F (200°C) for 12–15 minutes if grilling isn’t an option.This marinade also works with tuna, cod, or mahi-mahi.
