Home Cooks > Recipes > Sesame Grilled Salmon 3 ways

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To Cook the Salmon:
12 oz. salmon filet (skinned, center cut)
1 teaspoon canola oil
2 teaspoons Kikkoman® Soy Sauce
2 teaspoons garlic, minced
2 teaspoons honey
2 tablespoons canola oil
1 tablespoon ginger, minced
2 teaspoons Kikkoman® Rice Vinegar


For the Rice Plate
½ cup rice, cooked
½ cup steamed vegetables
1 teaspoons roasted sesame seeds
1 teaspoon chopped parsley
1 teaspoon chopped chives


For the Summer Salad
1 cup butter lettuce hearts, separated
2 strawberries, sliced
¼ cup pea shoots


Summer Salad Honey Ginger Soy Dressing
2 teaspoons Kikkoman® Soy Sauce
1 tablespoon scallion, minced
2 teaspoons honey
2 tablespoons canola oil
1 tablespoon Kikkoman® Rice Vinegar
2 teaspoons ginger, grated
1 garlic clove, grated
Salt and white pepper to taste


For the Pasta
2 tablespoons butter
2 cloves of garlic, sliced
½ tablespoon capers
¼ teaspoon red chili flakes
1 teaspoon Kikkoman® Soy Sauce
¼ pound linguine, cooked
1 tablespoon fresh dill, for garnish
2 slices of lemon, for garnish


To Cook the Salmon:

  1. Mix marinade ingredients together. Brush onto salmon filet. Cut into 3 equal portions.
  2. Heat a non-stick skillet to medium high heat. Add canola oil.
  3. When oil begins to smoke add salmon. Cook about 5 minutes one one side and 2 minutes on the other.
  4. Remove from heat.

For the Rice Plate

  1. Serve grilled salmon with rice and steamed vegetables.
  2. Garnish with sesame, chives, and parsley.

For the Summer Salad

  1. Whisk dressing ingredients together, season with salt and pepper to taste.
  2. Serve over butter lettuce with strawberries and pea shoots.

For the Pasta

  1. Melt butter in a large skillet.
  2. Add garlic, chili flakes and capers.
  3. Cook until butter begins to brown and add soy sauce.
  4. Toss in cooked pasta. Top with salmon and garnish with dill and squeeze of lemon.


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