This salmon dish can be on the table in 30 minutes, but you’ll enjoy more flavor if you marinate the salmon the morning of and let it sit in the fridge all day.
If you’re vegan or vegetarian, you can make this exact same recipe with cubes of extra-firm tofu. Simply drain it for a few hours to get the moisture out, then let it marinate for the day in the fridge.
1 large clove garlic, minced
2 tablespoons low-sodium soy sauce or tamari
2 tablespoon rice vinegar
1 teaspoon minced or pureed ginger root
Pinch dried chili flakes
2-3 skinless wild salmon fillets
2-3 tablespoons white sesame seeds
1. In a zip-top bag, combine garlic, soy sauce, rice vinegar, ginger, and chili flakes. Place salmon fillets in the bag and let them marinate in the fridge for at least an hour.
2. Preheat oven to 375 degrees.
3. Pour sesame seeds onto a plate and shake the plate slightly so they scatter into a single layer. Lay salmon fillets facedown in sesame seeds to coat the top.
4. Place crusted salmon on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, depending on fillet thickness. If you like, switch the oven to broil for the final minute of cooking to lightly toast sesame seeds.