Panko Crusted Sesame Ginger Salmon

By: Tina Divina


I have been avoiding red meat over the last couple of weeks, wanting to be a bit healthier in 2016 and trying to adhere to those pesky resolutions that I vowed to follow through on. As a replacement, I have been eating plenty of fish and making sure to buy “wild-caught” instead of “farm-raised” (Google the risks of farm raised fish). And while I do love fish, it can tend to get boring so I decided that I needed to spruce up one of my old recipes.
Panko Crusted Salmon with Sesame Ginger Glaze

4 salmon filets
¼ cup olive oil
2 cups of panko bread crumbs (I used Trader Joe’s brand)
Salt and pepper to taste

For the Sesame Ginger Glaze:
5 fresh garlic cloves minced
1 medium fresh ginger root (about 2 inches) minced
1 cup soy sauce
2 tablespoons brown sugar
2 teaspoons sriracha
1 tablespoon sesame oil
1 teaspoon sesame seeds

Salmon Steaks

Ginger and Garlic

Sesame Ginger Soy Sauce Glaze


For the Sesame Ginger Glaze sauce, mix all of the ingredients in a bowl and set aside
In a rectangular glass baking dish, drizzle the bottom with a bit of olive oil to lightly coat
Lay the salmon filets (if skin is on, then place skin-side down) in the glass baking dish and drizzle the sesame ginger glaze on top until all of the filets have an even coating
Carefully spoon panko bread crumbs on top of each filet (I was heavy-handed in this)
Bake for 20-25 mins or until golden brown (Optional: put the oven on temp to broil for the last 5 minutes for a golden brown)
Plate the filets and drizzle a bit of glaze on top

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