Salmon with Sesame and Lemon Grass

28 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 4
Salmon with Sesame and Lemon Grass

It's best to use the tender inner part of the lemon grass stalks. The outer stalk is quite tough. Just slice the lemon grass in half lengthwise and pull out the lighter-coloured interior part of the stalk. Yield 4 servings.

Dinner, Fish, Main



2 tablespoons grated lemon grass

2 tablespoons chopped ginger

2 tablespoons toasted cracked coriander, seeds

4 6 ounce salmon, fillets, skin on

coarse salt and pepper

1 tablespoon olive oil

Pan Sauce

2 tablespoons toasted sesame oil

1 clove garlic, minced

1 teaspoon minced lemon grass

1 teaspoon ginger

2 tablespoons lemon juice

1 tablespoon soy sauce



1. Preheat oven to 375 F.

2. In a small bowl, combine the lemon grass, ginger and coriander seeds.

3. Sprinkle salmon with salt and pepper.

4. Press spices into flesh side of salmon.

5. In a large ovenproof skillet, heat the olive oil until shimmering.

6. Place the salmon, flesh side down, in the pan and cook for 2 minutes.

7. Flip salmon over and put it in the oven. Roast until the skin is browned and the salmon is cooked through, about 8 to 10 minutes.

8. Remove it from the oven and transfer it to a platter.

Pan Sauce

1. Whisk the sesame oil into the pan, along with the garlic, lemon grass, ginger, lemon juice and soy sauce.

2. Serve with the salmon.

See more: Dinner, Fish, Main

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