Name: Sesame Crusted Teriyaki Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 salmon filets (about 1 – 1 1/4 pounds); 3 tablespoons 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)

Jump to Recipe

Sesame crusted teriyaki salmon on a plate with a bed of rice.

Why you’ll love this sesame crusted teriyaki salmon

There are countless ways to prepare salmon, but I prefer to keep things simple with such a fresh and flavorful protein. This quick teriyaki marinade allows the meal to come together in just under 30 minutes, and you can use either homemade or store-bought teriyaki sauce. To make it even better, the addition of a sesame crust introduces an irresistible nutty flavor and a satisfying crunch to every bite.

If you like this recipe, you have to try this Sweet chili salmon, and this Miso glazed salmon and this Crab stuffed salmon.

Searching for more main dish recipes? Pan seared chicken breast / Crispy pork milanese / Pan fried lamb chops / Baked lemon salmon

SHOP THIS RECIPE:

cast iron skillet

Buy Now →

measuring spoons

Buy Now →

Pie plate

Buy Now →

**This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.**

Salmon fillets in a cast iron skillet covered in sesame seeds.

Ingredients & substitutions

Salmon fillets – This recipe calls for 4 individual fillets, but you can take a whole side of salmon and cut it down into servings.
Honey teriyaki sauce – You can buy your favorite store bought teriyaki sauce or give my simple recipe for homemade honey teriyaki sauce a try, it’s super easy to make at home.
Sesame seeds – Toasted and black sesame seeds add a subtle nutty flavor plus they add a great crunch to the crust of the salmon.
Panko breadcrumbs – some breadcrumb brands unfortunately do contain hidden dairy ingredients, always double check your labels.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Close up of a crusted salmon fillet coated with sesame seeds and teriyaki sauce then garnished green onions.

The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.

How to make this sesame crusted salmon

Marinate salmon. Coat salmon fillets with teriyaki sauce and place them in the fridge to marinate for at least 10 minutes. This lets the flavors infuse a little and the teriyaki sauce will act as a binder for the crust.

Crust the salmon. Stir sesame seeds, breadcrumbs and salt together in a shallow bowl. Dip each salmon fillet into the sesame mixture, pressing firmly to allow the crust to stick to the salmon.

Sear crusted salmon. Coat the bottom of a large skillet with cooking oil over medium high heat. Sear salmon crusted side down for 3 minutes. Turn salmon and continue to cook for 3-5 minutes.

Garnish and serve. Drizzle with extra teriyaki sauce and garnish with green onion before serving. I like to pair mine with jasmine rice and a simple vegetable like microwave steamed broccoli.

A cast iron skillet with salmon fillets.

Frequently asked questions

How long should I let salmon marinate? Salmon is a delicate fish that does not need to be marinated for very long. You can let your salmon marinate for about 10-30 minutes and that should be plenty to infused the sweet teriyaki flavor into the fillets. If you marinate salmon for too long you risk it the light flakey texture breaking down and turning mushy.
Do you put salmon skin side up or down cast iron? For this recipe the salmon should be placed crusted side down, then turned to sear the skin side. The sesame crust of the salmon is sticking to the salmon because of the stickiness of the teriyaki sauce, so you want to sear the crust first. If you do this the other way around the teriyaki sauce will begin to thin as it warms and the sesame crust will loosen before you turn it.