King Salmon, Crusted with Toasted Seaweed
Lemon Mirin Tamari Sauce, Wasabi Butter
Whisk together lemon juice, mirin, low-sodium Tamari and olive oil for the sauce.
Fresh Wild King Salmon from British Columbian waters is crusted with a mixture of ground toasted seaweed, sesame seeds, red pepper flakes, sea salt and fresh ground pepper.
The salmon is sautéed in olive oil over medium high heat for about 3 to 4 minutes per side.
Place the salmon over the sauce and top with wasabi butter.
Does this sound familiar? In April we prepared a beef filet in a similar style, which was awesome. And it is equally good with salmon.
I recently received an email from Emily at Marx Foods. They’re hosting a salmon recipe contest: WIN A SUMMER OF WILD SALMON. The creator of the winning recipe will receive 15 lbs. of wild salmon – three 5 lb. shipments, once in July, August and September. Each shipment will contain a different type of wild salmon, varying by species and river origin. Doesn’t that sound like fun! Salmon should be the star of the dish, but the recipe can incorporate any variety of salmon-fresh, frozen, smoked, canned, pickled, etc. The contest deadline is June 20. There are about 100 recipes already submitted and posted on their website, and many of them sound terrific.
13 thoughts on “Toasted Seaweed Crusted Salmon, Lemon Tamari”
LL, this is visually stunning and salmon with Asian flavours…a wonderful match.
What a knock out recipe this one is. Duly tagged and will definitely make my kitchen table – not to be confused with “lost in my del.ici.us file forever”
This sounds like a terrific/unique entry for the contest. Good luck! I love anything salmon. My absolute fave.
Hi Peter – thank you. The flavors are very “clean” if you will.
Hi Giz – I was going to submit this dish to Tried, Tested and True, because I have made it a number of times with beef, and the salmon lightens it up, but I thought that topping it with butter wasn’t quite right for your event. I will submit a different one soon. Please let me know if you make it.
Hi Recipegirl – thanks for the good luck wishes. Me too on salmon.
Wow! Such an impressive dish to serve on a special occasion! Love the way it looks and sound of the ingredients.
I love the way you prepare salmon it always looks so appealing, and I know for sure it tastes superb!
Hi Ann – yea, it is not complicated but it looks fancy 🙂
Hi Marie – thanks, I think it is an easy fish to cook, versatile and as long as it is not overcooked, it usually always turns out great.
Love the idea of all those beautiful sesame seeds crunching along with the silky smooth salmon. Great idea with the tamari!
Looks so delicious! I love the presentation too!
Very nice. King salmon deserves its name.
Hi WANF – It is a winning combination.
Hi Jessy – thank you so much. Nice fresh look to the plate…
Hi Simona – Salmon is one of my favs.
Oooh! I hope you win! Darn – I have a salmon dish I haven’t posted yet that I could have entered, but I was MIA last week…. I give you credit for working in education. I was teaching VBC to nine 5 yr olds for only 3 hours a day and I was completely exhausted. I ended my week with a prayer of thanks to everyone who dedicates their life to educating our children (you certainly were among my prayers).
Just left the following comment over at Foodbuzz for you, and felt that your readers should see it as well. Thanks for the “Insperation”
I got to make this today in my shop and was able to share the results with a few of the lucky customers that were around. It was an enormous hit!!!
Your recipe was not too specific on the type of seaweed you used, and I just happened to have some dried Ogo (red, Hawaiian seaweed) and used that. It was perfect. Being from the Northwest and having to be very picky about how salmon should be prepared, this was a stretch for my customers, but they walked away with recipe in hand and a smile on the face!