Sesame Salmon and Pesto Vinaigrette

I have neglected fish so far, so here’s a nice simple recipe for delicious salmon. Takes about 10 minutes tops, and makes for a luxurious feeling midweek tea.


Two rules for me with salmon. Firstly, the middle should be hot but sashimi like (raw, basically), as the texture is much nicer, and secondly, the skin should be crispy- there’s a great Jamie Oliver trick to cheat at this, which makes the meal a treat.


  • Salmon fillets- I prefer the thin and tall ones from the tail end to the flatter ones. Shorten the cooking time for the latter.
  • Sesame seeds- enough to coat the top of the fillets.
  • Olive oil
  • 2 heaped tbsp Pesto
  • 1 tbsp white wine vinegar
  • 1 tsp lemon juice
  • Salt and pepper


Rub the salmon down with a little olive oil, especially the skin, as it will otherwise stick to the pan, which is a tragic waste. Season with a little salt and pepper, then sprinkle over a generous crust of sesame seeds. Pat this down so most of it sticks to the oily fish.

Heat a grill pan, or a medium frying pan, over a medium high heat. When it’s hot, throw in the salmon, sesame side down for 2 minutes, or till the sesame seeds are golden, maybe just shy of burnt.

As the vinaigrette is simple, this should be enough time to stir the pesto, white wine vinegar, lemon juice and a little salt and pepper in a small bowl. That’s all done.

Turn the salmon, giving the sides maybe 15 seconds of attention each, then 3 more minutes on the skin side.


You should be done already. Easy eh? But if the skin is not crispy enough, remove it gently, by running a sharp knife underneath it, lifting as you go. Once removed, salt the moist side, and put it right under the grill for about two minutes. Literally as close as you can get without setting it on fire. You should end up with pieces of salmon skin crackling. Hell yes.

Serve with lots of roasted veg, which is a #onetweetrecipe I wrote about before.



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