This recipe for teriyaki sesame crusted salmon has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #SimpleSecret #CollectiveBias
Whenever I’m able to find fresh, wild salmon at a reasonable price, I buy it. It’s slightly hard to come buy in my area, so when I get the chance, I don’t think twice. Of course, there are so many things you can do with salmon, but I love keeping things simple with a protein this fresh and flavorful. One of my favorite ways to have salmon is grilled parsley and chive salmon, but since it’s not quite grilling season here yet, I though I would try something different.
That’s why I created this easy teriyaki sesame crusted salmon. By using NEW P.F. Chang’s® Home Menu teriyaki sauce, I was able to create a simple, Asian-inspired dish, that my husband swears is restaurant quality. I would probably agree with him, but I try not to blatantly toot my own horn. I’ll leave it up to you to decide.
Typically, I don’t count ingredients like salt and cooking oil, because I’m hoping that you have them already at home. If you don’t have salt or oil, you should probably stock your pantry. I’m not trying to make you feel bad, but these are cooking necessities. There aren’t many recipes you can make without them. You can don’t even have to buy coarse salt, just get some salt.
Ok. Now that we have that cleared up. You will probably need to run to Walmart to buy this teriyaki sauce (it’s the only place you can buy it). It’s part of P.F. Chang’s® Home Menu collection, and it’s part of the reason I was able to keep the ingredient list under 5 items. Using this sauce is my secret to achieving extraordinary flavor without a lot of ingredients.
Like this teriyaki sesame crusted salmon recipe? For even more Asian recipe inspiration and get information on how to enter the Simple Secret Sweepstakes, be sure to check out P.F. Chang’s® website. You could win a paid trip to Scottsdale, Arizona ($3,400 value), as well as several weekly prizes!
5 Ingredient Teriyaki Sesame Crusted Salmon
Yield 4 servings
- 4 salmon filets (about 1 - 1 1/4 pounds)
- 3 tablespoons P.F. Chang’s® Home Menu Teriyaki Sauce, plus more for serving
- 1/4 cup Panko breadcrumbs
- 2 1/2 tablespoons sesame seeds
- 1 1/2 tablespoons black sesame seeds
- 1/2 teaspoon coarse salt
- 3 - 4 tablespoons cooking oil
- Sliced green onions (optional, for garnish)
- Using a basting brush, coat salmon filets with teriyaki sauce. Place salmon in refrigerator and let sit for about 10 minutes to marinate.
- In a shallow dish or pie plate, stir together breadcrumbs, sesame seeds and salt. Dip coated salmon into dish to coat, pressing firmly to allow crust to stick to salmon.
- In a large skillet, coat bottom with oil and heat to medium-high. Place salmon, crusted side down and sear for 3 minutes. Turn salmon and cook for another 3 - 5 minutes (depending on thickness of salmon).
- Drizzle with extra teriyaki sauce and garnish with green onion before serving.
Recipe adapted from Alexandra’s Kitchen.
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