Soy Marinated Salmon with Sesame & Herbs

Deeply flavorful salmon marinated in soy, sugar, and vinegar, broiled until crisp and bubbling, then topped with a crunchy sesame-herb salad.

Why You'll Love Soy Marinated Salmon with Sesame & Herbs

It's low-effort, high-reward: bold flavor from a short marinade, crispy skin from the broiler, and a fresh, nutty salad that brings it all together

Tips and Tricks

• If your broiler is weak, use a kitchen torch to get that perfect crispy skin.
• Marinate overnight for the deepest flavor.

Variations

• Swap cilantro with parsley, mint, or Thai basil.
• Try maple syrup or palm sugar instead of brown sugar.

Substitutions

• Use tamari for a gluten-free version.
• Red wine vinegar or apple cider vinegar can stand in for rice vinegar in a pinch.

Best served with

• Steamed jasmine rice or sesame noodles
• Charred broccolini or snap peas

How to Store Leftovers

• Store salmon and salad separately in airtight containers in the fridge for up to 2 days. Reheat salmon gently or enjoy cold in a rice bowl.

Common Questions

Soy Marinated Salmon with Sesame & Herbs

No ratings yet

Deeply flavorful salmon marinated in soy, sugar, and vinegar, broiled until crisp and bubbling, then topped with a crunchy sesame-herb salad.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course: Dinner, Main Course, Seafood

Cuisine: Asian Inspired, Californian

Calories: 647

Ingredients Equipment Method Nutrition

Ingredients

  

• 3 tablespoon Soy sauce
• 3 tablespoon Light brown sugar or honey
• 4 tablespoon Unseasoned rice wine vinegar divided
• Kosher salt to taste
• Ground black pepper to taste
• 2 Salmon fillets 4 to 6 ounces each, skin-on and at least 1-inch thick
• 2 tablespoon White sesame seeds
• 1 Shallot thinly sliced into rings
• 3 cups Cilantro leaves picked
• 1 tablespoon Toasted sesame oil

Equipment

• Foil-lined baking sheet
• Medium mixing bowl
• Small sauté pan

Method

 

1. In a small baking dish, combine soy sauce, brown sugar, and 3 tablespoons of the rice wine vinegar. Season with kosher salt and black pepper.
2. Place the salmon skin-side up in the marinade and refrigerate for at least 2 hours, ideally overnight.
3. Preheat broiler with rack in the top third of the oven.
4. Transfer salmon skin-side up to a foil-lined baking sheet, discarding the marinade.
5. Broil the salmon for 5 to 7 minutes, or until cooked through and the skin is bubbling and crisp.
6. While the salmon cooks, toast the sesame seeds in a dry pan over medium heat until golden and fragrant, about 3 to 4 minutes.
7. In a medium bowl, toss the shallot rings with the remaining 1 tablespoon of rice vinegar. Let sit for 5 minutes, then add toasted sesame seeds, cilantro, and sesame oil. Toss well and season to taste.
8. Plate the salmon and top generously with the sesame-herb salad. Serve immediately.

Nutrition

Calories: 647kcalCarbohydrates: 13gProtein: 78gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 10gCholesterol: 187mgSodium: 3194mgPotassium: 2190mgFiber: 4gSugar: 3gVitamin A: 3377IUVitamin C: 15mgCalcium: 253mgIron: 8mg

Tried this recipe?

Let us know how it was!