Salmon with Sesame and Lemon Grass

  • serves 4
Christine Cushing
Christine Cushing

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.

70 Ratings
Directions for: Salmon with Sesame and Lemon Grass



2 Tbsp grated lemon grass

2 Tbsp chopped ginger

2 Tbsp toasted cracked coriander, seeds

4 6 oz salmon, fillets, skin on

coarse salt and pepper

1 Tbsp olive oil

Pan Sauce

2 Tbsp toasted sesame oil

1 clove garlic, minced

1 tsp minced lemon grass

1 tsp ginger

2 Tbsp lemon juice

1 Tbsp 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: Fish, Dinner, Main


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