Sesame & wasabi encrusted salmon

Salmon is one of my staple proteins. I love fish, and I will usually buy up quality cuts of salmon from my favourite fishmonger and keep them in the freezer until I choose to use them. They maintain their freshness and are so versatile to cook with.

Some of my favourite ways to enjoy salmon include baking it in the oven with a herb and panko crust, grilling it in the pan, steaming it with lemon and orange citrus and on occasion when I’m in a hurry frying it on the stove.

This recipe from Donna Hay’s ‘Simple and fresh’ cookbook is one of my new favourite recipes. Super easy and super tasty.


  • 2 pieces of salmon fillets (skin on)
  • 3-4 tablespoons of sesame seeds
  • 1 tablespoon wasabi
  • 4 cups spinach
  • olive oil
  • lemon


  1. Pat dry the salmon with paper towelling. Evenly spread the wasabi over the salmon (flesh side only).
  2. Sprinkle the sesame seeds over the wasabi and covering the salmon.
  3. Heat a shallow fry pan with a tablespoon of olive oil over medium heat. Place the salmon (skin side down) into the frypan, cook for 3-4 minutes on each side (depending on the cut and how thick, you will be able to see it cooking through). Flip the salmon and cook on the sesame side, be careful not to burn the sesame seeds (as did I in the photo).
  4. In a separate sauce pan heat water and add spinach. Cook until wilted.
  5. Serve salmon on a bed of wilted spinach and dress with extra virgin olive oil, lemon juice, cracked pepper and salt.

Enjoy, suburban sparkle


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