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    Sesame-Coated Salmon with Creamy Wasabi Sauce

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    Sesame-Coated Salmon with Creamy Wasabi Sauce

    If you enjoy the fresh and hot elements of sushi, you will love these Scottish Salmon Fillets, in a creamy sauce made with Japanese horseradish.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 6


    • 6 fresh Waitrose Scottish Salmon Fillets, skin on, about 175g each
    • 6 tbsp sesame seeds
    • 2 tsp toasted sesame oil
    • For the sauce
    • 25g unsalted butter
    • 4 salad onions, chopped
    • 150ml dry white wine
    • 200ml hot fish stock such as Joubère or Waitrose Cooks' Ingredients
    • 1 tbsp Yutaka Japanese Wasabi Paste
    • 142ml pot double cream
    • 20g pack fresh coriander, chopped


    1. Preheat the grill to high. Season the salmon with freshly ground black pepper and press the sesame seeds onto the top and sides of the fillets.
    2. Heat a large frying pan until hot and add the salmon skin-side down. Cook for 3-4 minutes on a medium-high heat until the skins are crisp. Transfer to a baking sheet skin-side down, sprinkle with the sesame oil and grill for a further 4-5 minutes, or until the fish is just cooked and opaque and the sesame seeds are golden.
    3. Meanwhile, wipe out the pan with kitchen paper. Melt the butter in the clean pan, add the salad onions and cook for 2 minutes, then stir in the wine. Allow to simmer for 3 minutes to reduce a little. Stir in the stock, bring to the boil, then lower the heat and stir in the wasabi paste and cream. Simmer gently for 1-2 minutes until slightly thickened, then stir in the coriander.
    4. Place the salmon on 6 plates. Spoon over the sauce and serve with Waitrose Chinese Style Stir Fry, with white and wild rice.

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    Cook's tips

    Add another tablespoon of wasabi paste, to give the sauce more 'kick'.

    At the end of Step 1, the salmon can be covered and stored in the fridge for up to 12 hours.


    Average user rating

    5 stars