Sesame Crusted Salmon with Citrus Slaw - This sesame crusted salmon with citrus slaw is crisp on the outside, tender and juicy inside, and finished with bright, crunchy slaw that keeps each bite fresh. The salmon develops a nutty sesame crust that toasts as it cooks, while the center stays buttery and moist. The slaw is tangy and lightly sweet with citrus juice, balancing the rich fish with clean acidity and snap. It is a fast, colorful dinner that feels polished while staying simple enough for a weeknight.

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Sesame Crusted Salmon with Citrus Slaw - Great salmon comes down to two things: temperature control and surface texture. After testing, I found that pressing sesame seeds onto a lightly seasoned salmon surface and searing first builds a crust that tastes nutty and aromatic, then finishing gently prevents the fish from drying out. Sesame seeds toast quickly, so the technique is to use medium-high heat for crust development without scorching, then finish in the oven (or lower heat) until the center is just opaque and flakes easily. The slaw is not an afterthought; it is what balances the whole plate. Citrus juice adds acidity that cuts salmon richness, a small amount of honey rounds the sharpness, and a touch of sesame oil ties the slaw to the crust so the dish tastes cohesive. Another testing insight: salting the cabbage briefly improves crunch and reduces watery dressing, so the slaw stays crisp instead of soggy. This shows how basic ingredients create something special: salmon and cabbage become restaurant-style when you build a toasted crust, respect doneness cues, and finish with bright acidity. The method is straightforward but delivers professional results, and it aligns with my focus on technique over complexity—toast the crust, cook to the right endpoint, and dress the slaw lightly to guarantee a crisp, juicy, balanced dinner.

Dietary Notes

✓ Crisp Sesame Crust
✓ Bright Citrus Slaw
✓ Weeknight Fish Dinner
✓ Light Yet Satisfying

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Why You'll Love This

Juicy Salmon Texture: Sear for crust, then finish gently so the center stays tender.
Toasted Nutty Flavor: Sesame seeds build a crisp, aromatic coating that tastes rich and clean.
Balanced Plate: Citrus slaw adds crunch and acidity that cuts richness in every bite.
Reliable Timing: Quick cook time makes this an easy dinner that still feels special.

Sesame Crusted Salmon with Citrus Slaw

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 0

🔥 Cook Time: 40min

🥨 Yield: 4

🍞 Method: Sautéing

🌾 Diet: None

★ ★ ★ ★ ★

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restaurant Ingredients

4 (6 oz / 170 g each) salmon fillets, skinless
1 tsp fine salt, divided
1/2 tsp black pepper
1 tbsp Dijon mustard
1/3 cup (35 g) toasted sesame seeds
1 1/2 tbsp neutral oil (avocado or canola)
4 cups (about 300 g) green cabbage, thinly sliced
1 cup (110 g) carrots, shredded
1 orange, segmented or thinly sliced
2 tbsp lemon juice, freshly squeezed
2 tbsp orange juice, freshly squeezed
1 1/2 tsp honey
1 tsp sesame oil
1 tsp rice vinegar
2 tbsp fresh cilantro or parsley, chopped

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salmon fillets, skinless Choose center-cut fillets for even cooking; finishing gently after searing keeps the center tender and prevents dry, chalky salmon.
fine salt, divided Salt seasons the salmon and sharpens flavor; a small pinch on cabbage draws out excess moisture so the slaw stays crisp, not watery.
black pepper Pepper adds gentle bite that balances citrus sweetness; it keeps the fish tasting bold without overwhelming the sesame crust.
Dijon mustard Dijon helps sesame seeds adhere; it also adds tang that supports the toasted, nutty crust and keeps the flavor balanced.
toasted sesame seeds Sesame seeds toast quickly, so sear only until golden; this builds a crisp, aromatic crust without bitterness from scorching.
neutral oil (avocado or canola) Neutral oil supports searing at medium-high heat; it helps toast sesame evenly while keeping the crust from sticking.
green cabbage, thinly sliced Slice cabbage thin for better bite; a short salt rest keeps it crunchy and reduces watery slaw that can dull the dressing.
carrots, shredded Carrots add sweetness and color; their crunch balances tender salmon and keeps the plate lively.
orange, segmented or thinly sliced Orange adds bright sweetness and juicy texture; use ripe fruit for better balance against sesame and rich salmon.
lemon juice, freshly squeezed Lemon provides clean acidity that cuts richness; add it to the dressing so the finish stays bright and fresh.
orange juice, freshly squeezed Orange juice rounds lemon’s sharpness; it keeps the slaw from tasting too sour and builds a more balanced citrus profile.
honey A small amount of honey smooths acidity and helps the dressing taste cohesive; it keeps citrus bright without harsh edges.
sesame oil Sesame oil ties the slaw to the crust; use a small amount so it perfumes the bowl without turning heavy.
rice vinegar Rice vinegar adds extra tang with a clean finish; it brightens the dressing and helps keep the slaw tasting crisp.
fresh cilantro or parsley, chopped Fresh herbs add aroma and a clean finish; add at the end so they stay bright and lift the toasted sesame flavor.

list_alt Instructions

1

Step 1: Heat oven to 400°F (204°C) and set a skillet over medium-high - finishing in the oven protects the salmon from drying while the crust toasts.
2

Step 2: Toss cabbage with a pinch of salt and rest 10 minutes, then drain if watery - light salting keeps the slaw crisp and prevents watery dressing.
3

Step 3: Whisk lemon juice, orange juice, honey, sesame oil, rice vinegar, and a pinch of salt - a balanced dressing builds bright acidity and clean sweetness.
4

Step 4: Season salmon with salt and pepper, brush with Dijon, and press sesame seeds onto the top - mustard acts as glue for a thick, crisp crust.
5

Step 5: Sear salmon sesame-side down 2–3 minutes until seeds are toasted and golden - searing builds nutty flavor and a crunchy surface.
6

Step 6: Flip and transfer skillet to oven for 6–9 minutes until salmon flakes easily - gentle finishing guarantees a tender, juicy center.
7

Step 7: Toss cabbage, carrots, citrus, and herbs with dressing just until coated - light dressing keeps crunch and prevents sogginess.
8

Step 8: Rest salmon 2 minutes, then serve with slaw - short resting keeps juices inside and keeps the crust crisp.

Nutrition Facts

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Calories 460

Protein 36g

Carbs 18g

Fiber 4g

Sugar 12g

Fat 28g

Sodium 720mg

Potassium N/A

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Serving Suggestions

Serve the salmon hot with the citrus slaw piled beside or lightly over the top so the crust stays crisp while the plate still tastes bright. Pair with steamed rice, quinoa, or roasted potatoes to catch the juices and make the meal more filling without overpowering the fish. Finish with extra citrus zest, a squeeze of lemon, or a few sliced scallions for a fresh aromatic lift. For best texture, plate immediately after resting so the salmon stays juicy and the slaw stays crunchy.

How to Store?

Store leftover salmon and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat salmon gently in a 300°F (150°C) oven for 8–10 minutes to avoid drying out; microwaving can overcook the center and soften the sesame crust. The slaw is best within 24 hours for maximum crunch, but it will keep up to 2 days if drained of excess liquid before storing. Freezing is not recommended for the slaw, and salmon freezes poorly once cooked; for make-ahead, prep the slaw vegetables and dressing separately up to 2 days in advance, then cook salmon fresh.

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