My husband absolutely loves this dish, especially on days when he wants something light but still filling. He usually prefers fried food, but the sesame crust gives such a delightful crunch that he never asks for anything else on the side. Sesame Crusted Salmon with Rice is one of those beautiful, comforting meals that feels both nourishing and elegant. The flavor is savory, slightly sweet, and beautifully nutty. It’s healthy, satisfying, and comforting all at once, and I always see him quietly finishing his plate faster than usual, which tells me everything I need to know.

I have made so many salmon recipes over the years, and this one is by far the easiest while still feeling special. I use a simple mix of soy sauce, honey, garlic, ginger, and sesame oil because the sweet and savory blend coats the salmon well and helps the sesame seeds stick beautifully. Always choose fresh salmon when possible; it gives a softer, cleaner bite and absorbs the marinade better than frozen varieties. With just a few minutes of prep, the dish comes together effortlessly.

You can serve this sesame crusted salmon with steamed vegetables, some fresh cucumber slices, or even a refreshing mango salad for color. It also pairs wonderfully with miso soup, sautéed bok choy, roasted asparagus, or even a simple cabbage slaw if you want something crunchy and vibrant on the side.

It’s Perfect For:

• Busy weeknight dinners that still feel special
• Meal-prep bowls that store well and stay flavorful
• Light, protein-packed meals for wellness and fitness
• Impressing guests without spending hours cooking
• Anyone who enjoys Asian-inspired flavors with minimal effort

Ingredients

For the Salmon

• 4 salmon fillets (5–6 oz each)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 teaspoon black pepper
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds
• 1 tablespoon olive oil (for pan-searing)

For the Rice

• 2 cups cooked jasmine or basmati rice
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 green onion, finely sliced
• 1 teaspoon toasted sesame seeds (optional)

Kitchen Equipment You’ll Need

• A nonstick skillet or frying pan
• 2 mixing bowls for marinade and sesame seeds
• Measuring spoons and measuring cups
• Tongs or a wide spatula
• Rice cooker or pot for the rice
• Knife and cutting board for the aromatics

How to Make Sesame Crusted Salmon with Rice

Step 1

Prepare the marinade: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Keep mixing until the honey fully dissolves and the mixture becomes smooth.

Step 2

Marinate the salmon: Pat the salmon fillets dry with a paper towel so the marinade sticks better. Place them in a shallow dish or resealable bag and pour the marinade over the top. Turn each piece gently so all sides are coated. Let the salmon marinate for 10–15 minutes—long enough to absorb flavor but not so long that the marinade breaks down the fish.

Prepare the sesame crust: In a flat bowl or plate, combine the white and black sesame seeds. Press each marinated salmon fillet, flesh side down, into the seed mixture until fully coated. Make sure you gently press the seeds so they adhere well and form a thick crust.

Step 3

Cook the salmon: Heat olive oil in a large nonstick skillet over medium heat. When the oil is hot, carefully place the salmon fillets skin side down first. Cook for about 4 minutes, allowing the skin to crisp up. Flip gently using a wide spatula and cook the sesame-crusted side for another 3–4 minutes until golden, nutty, and fragrant. If the sesame seeds brown too quickly, lower the heat slightly so the crust doesn’t burn. The salmon should be opaque and flake easily when done.

Step 4

Prepare the rice: In a mixing bowl, combine the warm cooked rice, sesame oil, soy sauce, and chopped green onions. Use a fork or rice paddle to gently fluff and mix so the grains stay separate. Sprinkle toasted sesame seeds on top if you want extra nuttiness.

Step 5

Serve: Spoon a generous portion of sesame soy rice onto each plate. Place a sesame-crusted salmon fillet on top. Drizzle a little leftover marinade (boiled and reduced for safety) or extra soy sauce for shine and flavor. Garnish with more green onions or sesame seeds for a polished finish.

Tips for the Best Sesame Crusted Salmon

• Dry the salmon well before coating.
  Patting the fillets dry helps the sesame seeds stick firmly. If the fish is too wet, the crust will fall off easily.
• Press the sesame seeds firmly into the fillets.
  A gentle but firm press ensures an even crust that stays in place while cooking. It also helps the seeds toast evenly.
• Preheat your pan before adding the salmon.
  A hot skillet helps the seeds crisp quickly without burning. It also prevents the salmon from sticking.
• Cook the salmon skin-side down first.
  Starting with the skin side helps the fish stay moist. It also helps the fillet hold together when you flip it.
• Lower the heat if the sesame browns too quickly.
  Sesame seeds burn fast, so medium heat is best. Slow, steady cooking gives you a nutty flavor and a golden crust.
• Don’t over-marinate the salmon.
  Anything longer than 20 minutes can make the fish mushy. A short marinade is enough for flavor.
• Let the salmon rest for 2 minutes before serving.
  Resting keeps the fillet juicy and makes the crust crisp up a little more before you plate it.

Optional Ingredients

• A drizzle of chili oil or sriracha
• Lemon zest for brightness
• Sesame mayo swirl on top
• Rice vinegar mixed into the rice
• Thinly sliced radishes or cucumber
• A sprinkle of furikake for flavor

How to Serve Sesame Crusted Salmon with Rice

I love serving Sesame Crusted Salmon with Rice in a deep, cozy bowl because it naturally highlights the layers of the dish. I start by spooning warm, seasoned rice at the bottom and gently fanning it so it looks soft and inviting. Then I place the sesame-crusted salmon fillet directly on top, letting the toasted sesame crust show beautifully. A light drizzle of boiled leftover marinade—or even a small splash of soy sauce—adds a glossy finish that makes it look restaurant-ready.

I also like decorating the bowl with small touches that bring freshness and texture. Thin slices of cucumber, avocado, or lightly steamed greens sit perfectly around the salmon without overpowering it. A sprinkle of green onions and extra sesame seeds adds brightness and a subtle crunch. When I want to elevate the presentation, I include lemon wedges or a teaspoon of spicy mayo for a creamy contrast.

I usually complete the meal by adding a simple side that balances the richness of the salmon. Miso soup, sautéed bok choy, or a bright mango salad always work beautifully. The gentle heat from the salmon, the nutty crunch from the crust, and the softness of the rice come together so well that it feels comforting yet refined. Whether it’s a weeknight or a quiet celebration at home, this serving style always feels special.

Is Sesame Crusted Salmon with Rice Healthy?

Yes, this recipe is considered healthy because salmon is rich in omega-3 fatty acids, high-quality protein, and important nutrients that support heart, brain, and skin health. The sesame seeds provide healthy fats, minerals, and fiber, while the marinade uses simple ingredients that give flavor without making the meal heavy.

The rice adds satisfying comfort, and you can easily switch it with brown rice, cauliflower rice, or quinoa if you prefer something lighter. Overall, it’s the kind of dish that feels good to eat—nourishing, flavorful, and perfect for both balanced diets and comfort days.

Variations and Substitutions

• Teriyaki Sesame Salmon
  Use teriyaki sauce instead of the marinade for a sweeter, silkier glaze. The sesame crust still adds crunch and a nutty aroma.
• Spicy Korean-Style Salmon
  Add gochujang to the marinade for heat and depth. It brings a bold, red color and a warm, savory flavor to the fillets.
• Lemon Garlic Sesame Salmon
  Swap the soy sauce for lemon juice and olive oil for a bright, refreshing twist. It’s lighter but still full of flavor.
• Honey Mustard Sesame Salmon
  Use honey and Dijon mustard for a tangy-sweet version. It complements the sesame crust beautifully.
• Miso Sesame Salmon
  Whisk white miso paste into the marinade to add a rich, salty depth. Perfect for a comforting, Japanese-inspired version.
• Herb-Sesame Salmon
  Combine sesame seeds with parsley, thyme, or basil. This adds a fragrant, Mediterranean twist.
• Panko-Sesame Crusted Salmon
  Mix sesame seeds with panko for a thicker, crunchier coating. It feels almost like a lightly fried crust.
• Air Fryer Sesame Salmon
  Cook the salmon at 400°F for 8–10 minutes in the air fryer. The crust becomes beautifully crisp with almost no oil.

How to Store and How to Reheat

To store leftover salmon, allow it to cool completely before placing it in an airtight container. Keep the rice in a separate container so the moisture doesn’t soften the sesame crust. Both the rice and salmon will stay fresh for up to three days in the refrigerator.

To reheat, warm the salmon gently in a skillet on low heat so the crust stays firm. You can also cover the skillet lightly to keep in moisture. For the rice, add a splash of water before microwaving to bring back its softness. Avoid high heat when reheating salmon—it can dry out quickly.

Frequently Asked Questions About Sesame Crusted Salmon with Rice

Can I use frozen salmon for this recipe?
Yes, frozen salmon works well as long as it is fully thawed ahead of time. Make sure to pat it very dry before marinating so the sesame seeds stick properly. The texture will still turn out soft and flaky once cooked.

Are black sesame seeds necessary, or can I skip them?
Black sesame seeds are optional, but they add beautiful contrast and a slightly deeper nutty flavor. If you only have white sesame seeds, the recipe will still taste great. The presentation will just look a little lighter.

Can I bake the salmon instead of pan-searing it?
Yes, you can bake the salmon at 400°F (200°C) for about 12–14 minutes. The crust won’t be as toasted, but the salmon will still be tender and flavorful. Broiling for one minute at the end adds a bit more color.

What type of rice works best with this recipe?
Jasmine rice is ideal because it’s soft, aromatic, and pairs well with Asian flavors. Basmati is a great alternative if you prefer longer, fluffier grains. Brown rice or cauliflower rice works well too for a lighter meal.

Sesame Crusted Salmon with Rice Recipe

Recipe by Maria MeyerCourse: Main DishCuisine: Asian-InspiredDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Sesame Crusted Salmon with Rice is a crunchy, flavorful, and easy Asian-inspired dish made with tender salmon, toasted sesame seeds, and seasoned rice. Perfect for weeknight dinners, meal prep, and healthy, protein-packed meals.

Ingredients

• For the Salmon

• 4 salmon fillets (5–6 oz each)

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 1 tablespoon rice vinegar

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1 teaspoon grated ginger

• 1/4 teaspoon black pepper

• 1/4 cup white sesame seeds

• 1/4 cup black sesame seeds

• 1 tablespoon olive oil (for pan-searing)

• For the Rice

• 2 cups cooked jasmine or basmati rice

• 1 teaspoon sesame oil

• 1 tablespoon soy sauce

• 1 green onion, finely sliced

• 1 teaspoon toasted sesame seeds (optional)

Directions

• Prepare the marinade: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Keep mixing until the honey fully dissolves and the mixture becomes smooth.
• Marinate the salmon: Pat the salmon fillets dry with a paper towel so the marinade sticks better. Place them in a shallow dish or resealable bag and pour the marinade over the top. Turn each piece gently so all sides are coated. Let the salmon marinate for 10–15 minutes—long enough to absorb flavor but not so long that the marinade breaks down the fish.
• Prepare the sesame crust: In a flat bowl or plate, combine the white and black sesame seeds. Press each marinated salmon fillet, flesh side down, into the seed mixture until fully coated. Make sure you gently press the seeds so they adhere well and form a thick crust.
• Cook the salmon: Heat olive oil in a large nonstick skillet over medium heat. When the oil is hot, carefully place the salmon fillets skin side down first. Cook for about 4 minutes, allowing the skin to crisp up. Flip gently using a wide spatula and cook the sesame-crusted side for another 3–4 minutes until golden, nutty, and fragrant. If the sesame seeds brown too quickly, lower the heat slightly so the crust doesn’t burn. The salmon should be opaque and flake easily when done.
• Prepare the rice: In a mixing bowl, combine the warm cooked rice, sesame oil, soy sauce, and chopped green onions. Use a fork or rice paddle to gently fluff and mix so the grains stay separate. Sprinkle toasted sesame seeds on top if you want extra nuttiness.
• Serve: Spoon a generous portion of sesame soy rice onto each plate. Place a sesame-crusted salmon fillet on top. Drizzle a little leftover marinade (boiled and reduced for safety) or extra soy sauce for shine and flavor. Garnish with more green onions or sesame seeds for a polished finish.