Sesame Salmon With Pinot Noir Glaze

Sesame Salmon With Pinot Noir Glaze

Sesame seeds create a delightful, nutty crust that complements the rich flavor and texture of a Pacific Northwest seafood treasure—salmon.

  • Course:
  • Servings: Makes 4 servings


4 salmon fillets (4- to 6-oz each), no more than 1½ inches thick
Salt and pepper to taste
1/4 cup sesame seeds
3 Tbsp DLM Extra-Virgin Olive Oil
1 cup pinot noir
1 Tbsp DLM 100% Pure Honey


Season the fillets on both sides with salt and pepper. Coat the flesh side of the salmon fillets with the sesame seeds, pressing lightly to adhere. Drizzle top with a little olive oil.

In a small pot, bring the pinot noir and honey up to a boil. Lower the heat to medium and let reduce by half. Set aside.

In a large sauté pan, heat 2 Tbsp olive oil over medium-high heat. Place the sesame seed side down in the pan. Leave alone and let sear in pan at least 5 to 7 minutes so the sesame seeds get seared into flesh and are golden brown. Flip fillet over carefully and cook for another 3-4 minutes. Lower the heat and add the reduced pinot noir mixture. Let cook another 5 minutes or until the fish is cooked to your liking. Serve with the reduced pan sauce.

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