Sesame Ginger-Crusted Salmon

Serves 1



  • 4-6 oz piece of salmon, rinsed clean & bones removed

For the Marinade - Marinate salmon for at least 6 hours

  • ½ cup ground ginger
  • ¼ cup ground garlic
  • ¾ cup sesame oil
  • ¾ soy sauce
  • ⅓ bunch of chopped cilantro

For the Salad - Use as much or as little as you like of each ingredient

  • baby mesclun greens
  • zucchini, 4 thin slices
  • summer squash, 4 thin slices
  • 1 tomato, cut into wedges
  • red onion, thinly sliced
  • 4 slices of lemon

For the Dressing (Best if made a day ahead; will last 6-7 days refrigerated)

  • ½ cup sesame oil
  • pinch of ground ginger
  • pinch of brown sugar
  • 6 scallions, minced
  • ¼ bunch fresh cilantro, chopped
  • pinch of salt & pepper
  • 2 cups of rice wine vinegar (add the vinegar last)


  • julienne of red onion
  • julienne of red peppers
  • sliced scallions
  • sprinkle black sesame seeds


Make the Marinade

  1. In a bowl, add sesame oil, garlic, ginger, soy sauce and cilantro and mix well
  2. Add salmon and marinate at least 6 hours in the refrigerator

Make the Salad Dressing - Tastes best if made a day in advance and refrigerated

  1. In a bowl, whisk together sesame oil, ginger, brown sugar, scallions, cilantro, salt and pepper
  2. Add rice wine vinegar last and whisk to mix well

Grill the Salmon

  1. Place salmon on a hot grill and cook for 6-10 minutes, one side only

Plate & Serve

  1. Mound salad ingredients on a plate and top with dressing
  2. Lay salmon on top and drizzle with a little more salad dressing