By Sally Cameron,

When it’s in season, my favorite salmon is wild king. Packed with Omega-3 oils, this is one of the healthiest fish choices you can make. Sesame seeds can be found in the Asian aisle of your grocer or an Asian market. Store sesame seeds in the refrigerator as they have a high oil content and can go rancid if not stored properly. Serve salmon warm on roast or grilled asparagus spears or cool on a bed of baby spinach leaves with orange segments and a sesame-orange vinaigrette.

Serves 2


  • 1 14-16 ounce (454 grams) salmon fillet (skin yourself or have the seafood counter do it for you)
  • 1 teaspoon toasted sesame oil (or vegetable or grapeseed oil)
  • Salt & pepper to taste (I use Penzey’s Szechuan Pepper Salt blend)
  • 1 tablespoon neutral flavored oil (I use grapeseed)
  • 1 1/2 tablespoons white sesame seeds
  • 1 1/2 tablespoons black sesame seeds
  • 1 tablespoon finely chopped fresh chives (optional garnish)


Needle nose pliers or tweezers (to remove any salmon pin bones)

Thin, sharp, flexible knife like a filet knife (if you are going to skin the salmon yourself)

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