Pantry-friendly weeknight flavors meet bright citrus and sesame in a fast salmon glaze.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 18 minutes | 28 minutes | 2 servings |
Intro
This Citrus-Infused Sesame Salmon comes together with ingredients you likely have on hand. It’s quick to pull together, with a glossy glaze that coats each fillet as it cooks. The result is tender salmon, a gently citrusy finish, and a sesame-kissed aroma that elevates weeknights without fuss.
Rich, tangy notes meet a toasty sesame crunch, while a simple starch keeps the plate balanced. It’s the kind of dish that feels special but stays pantry-friendly—perfect for busy evenings.
The Best Salmon for This Recipe
Skin-On vs Skinless
- Skin-on adds extra crisp texture and helps keep the fillet moist; it also helps protect delicate flesh during searing. Remove skin after cooking if you prefer it off.
- Skinless cooks a touch faster and makes glazing more even, but you’ll miss that crispy edge. Great for lighter textures or if you’re not a fan of skin.
Wild-Caught vs Farmed
- Wild-caught typically offers a firmer texture and a brighter, mineral-forward flavor. It can be pricier and may vary in availability.
- Farmed salmon tends to be more consistent in texture and color and is often easier to find year-round. Choose from reputable sources and consider sustainability labels.
Fresh vs Frozen
- Fresh is ideal for the most vibrant flavor and oil content. Thaw frozen salmon slowly in the fridge for best results.
- Frozen can still yield a delicious result when properly thawed and patted dry; dry surface helps crisping during sear.
Other Ingredients (and Helpful Swaps)
Tomatoes
- Role: Tomatoes add a gentle acidity and pop of brightness if you choose to include them. Swap tip: if you don’t have fresh tomatoes, a splash of tomato confit or a spoon of roasted red pepper purée works in a pinch.
Onion
- Role: Onion brings a subtle sweetness to the glaze base. Swap tip: shallots provide a sweeter, more delicate note and work well here.
Garlic
- Role: Aromatic backbone for the glaze. Swap tip: garlic paste or garlic powder (use about 1/2 teaspoon) if fresh garlic isn’t on hand.
Red Pepper
- Role: A touch of warmth and color; if you like heat, add crushed red pepper or chili flakes. Swap tip: substitute a pinch of cayenne or fresh chili slices.
Pasta
- Role: Quick starch to anchor the glaze; helps soak up extra sauce. Swap tip: rice, quinoa, or cauliflower rice for a gluten-free or lighter option.
Herbs
- Role: Fresh herbs brighten the finish with a zesty lift. Swap tip: dried herbs work in a pinch; use one-third the amount and add toward the end of cooking.
Ingredients
- Salmon: 2 fillets, 6 oz (170 g) each, skin-on optional (about 12 oz / 340 g total)
- Orange juice: 2 Tbsp (30 ml)
- Lemon zest: 1 tsp (from ~1/2 lemon)
- Soy sauce or tamari: 1 Tbsp (15 ml)
- Honey or maple syrup: 1 tsp (5 ml)
- Sesame oil: 1 tsp (5 ml)
- Garlic: 1 clove, minced
- Fresh ginger (optional): 1 tsp, grated
- Sesame seeds: 1 Tbsp (10 g)
- Pasta (optional starch): 4 oz (114 g) spaghetti or linguine
- Olive oil: 1 tsp (5 ml)
- Kosher salt: 3/4 tsp (4 g), plus more to taste
- Fresh herbs for finish: 2 Tbsp chopped cilantro or parsley
- Extra lemon zest or green onion for garnish: 1 tsp zest + 1 scallion, sliced
Directions
- Prepare the glaze and pat salmon dry — Pat fillets dry with paper towels; this helps achieve a glossy finish. Mix orange juice, lemon zest, soy sauce, honey, sesame oil, garlic, and ginger in a small bowl.
- Season and heat the skillet — Lightly season salmon with kosher salt; heat a large skillet over medium-high with a touch of oil until shimmering (about 1–2 minutes).
- Sear salmon skin-side down (4–5 min) — Place fillets skin-side down, cooking until the edges turn opaque about halfway up (finish cooking on the other side). The surface should release easily when ready to flip.
- Flip and glaze (2–3 min) — Flip the fillets and pour the glaze into the pan; reduce heat to medium-low and simmer until the glaze clings to the salmon and looks glossy, about 2–3 minutes. Finish with sesame seeds and a quick shake of the pan to coat each fillet.
- Cook pasta alongside (7–9 min) — If using pasta, bring salted water to a boil and cook until al dente, then drain. Toss with a teaspoon of olive oil to prevent sticking if not serving immediately.
- Finish and serve — Spoon a small amount of glaze over the salmon, sprinkle with fresh herbs and extra zest, and serve alongside the pasta or your chosen starch.
How to Store Leftovers
Leftovers keep best in a covered container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water, or briefly in the microwave at 50% power. If you’re storing the sauce separately, reheat and whisk in a teaspoon of water to re-emulsify. You can freeze the sauce for longer storage.
What to Serve With Citrus-Infused Sesame Salmon
- Quick side: Steamed jasmine rice or cauliflower rice to stretch the glaze across the plate.
- Quick greens: Sautéed spinach or bok choy tossed with a pinch of sesame oil.
- Fresh note: A bright arugula salad with orange segments and a light vinaigrette.
Variations & Tips
- Spicier glaze: Add 1/4 to 1/2 teaspoon chili flakes to the glaze for a gentle heat.
- Creamier finish: Stir in a teaspoon of coconut milk or tahini to the glaze off heat for a silkier mouthfeel.
- Gluten-free option: Use tamari instead of soy sauce; pair with gluten-free pasta or rice.
- Canned-salmon swap: Use drained canned salmon in a pinch; sear briefly to re-crisp, then glaze lightly and serve over warm rice.
- Herb-forward: Swap cilantro for parsley or dill for a brighter herb profile.
Enjoy Your Citrus-Infused Sesame Salmon
We hope this dish brings bright citrus, a toasty sesame kiss, and perfectly cooked salmon to your table. Enjoy the Citrus-Infused Sesame Salmon as a weeknight triumph that feels special without demanding extra time. Treat yourself to this comforting, flavorful salmon tonight.