Sesame Crusted Salmon with Roasted Pepper Salsa

  • serves 6
Anna Olson
Anna Olson

I actually like to make this dish in winter, when I crave a little colour on my plate. The pepper salsa replaces a tomato salsa, which in winter is hard to make taste like it’s summertime ripe-tomato partner.

From “In the Kitchen with Anna”, Whitecap Books, 2008

Photo by Michael Olson

52 Ratings
Directions for: Sesame Crusted Salmon with Roasted Pepper Salsa



1 13-oz jar roasted red peppers, drained

1 cup diced English cucumber

½ cup finely diced red onion

2 Tbsp rice wine vinegar

1 tsp sugar

salt and pepper

2 Tbsp chopped fresh coriander

1 Tbsp chopped fresh mint

2 tsp sesame oil


2 Tbsp olive oil

6 5-oz salmon fillets

6 Tbsp sesame seeds



1. For the salsa, finely dice the roasted red peppers and toss them with the cucumber, red onion, rice wine vinegar, sugar and a little salt and pepper. Cover and chill for 30 minutes. Drain off any excess liquid and stir in the coriander, mint and sesame oil. Season to taste and chill until ready to serve.


1. For the salmon, preheat the oven to 400°F. Heat a large, oven-proof sauté pan over medium-high heat and add the olive oil. Pour the sesame seeds onto a plate and season lightly, stirring to mix. Dip the top of each salmon portion into sesame seeds and place, sesame seed-side down into hot pan. Cook for 2 minutes, then flip salmon portions over. Place the pan in the oven and cook for 10 to 15 minutes (10 for medium, 15 for well done). Serve this with the salsa on the side.

See more: Fish, Mexican, Herbs, Vegetables, Main, Dinner

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