Roasted Salmon With Toasted Sesame Slaw

Total Time: 25 minutes (preparation + cooking)

Ingredients (Serves 4)

• 4 skin-on salmon fillets (6 ounces each; thick-cut preferred for even roasting)

• 3 tablespoons canola oil, divided

• Kosher salt and freshly ground black pepper

• 3 tablespoons sesame seeds

• 5 tablespoons toasted sesame oil (adjustable per taste, see notes)

• ½ cup finely chopped scallions (white and green parts)

• 2 tablespoons peeled, grated ginger

• 2 tablespoons fresh lemon juice

• 1 tablespoon mayonnaise (or kewpie mayo for richness)

• ½ teaspoon grated garlic (or minced, per preference)

• 3 cups bean sprouts (about 6 ounces)

• 1 cup shredded green cabbage (about 3 ounces)

• 1 cup shredded carrots (about 3 ounces)

• 1 (15½-ounce) can chickpeas, drained and rinsed

Preparation

Step 1: Roast the Salmon

Preheat oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper for easy cleanup. Pat salmon fillets dry with paper towels; arrange skin-side down on the sheet. Rub the flesh with 1 tablespoon canola oil, then season generously with salt and pepper.

Roast until the salmon is opaque throughout and just cooked through (medium doneness), 10–12 minutes. Pro Tip: For medium-rare, remove at 10 minutes; for medium-well, extend to 12–15 minutes. Check doneness by inserting a thermometer into the thickest part (135°F/57°C for medium).

Step 2: Prepare the Toasted Sesame Slaw Dressing

In a small, dry skillet, toast sesame seeds over low heat, stirring frequently, until golden and fragrant (3–4 minutes). Transfer immediately to a large bowl to stop cooking.

Add 5 tablespoons toasted sesame oil, the remaining 2 tablespoons canola oil, scallions, ginger, lemon juice, mayonnaise, and grated garlic. Season with salt and pepper, then whisk until smooth. Reserve ¼ cup of the dressing for serving. Pro Tip: Reduce toasted sesame oil to 3 tablespoons (use regular sesame oil for the rest) to cut oiliness, per user feedback. Add 1 tablespoon rice wine vinegar for extra acidity.

Step 3: Assemble the Slaw

To the bowl with sesame seeds and dressing, add bean sprouts, shredded cabbage, shredded carrots, and drained chickpeas. Season lightly with salt and pepper, then toss to combine. Pro Tip: Swap bean sprouts with jicama matchsticks for a crispier alternative.

Step 4: Serve

Spoon the reserved dressing over the roasted salmon and serve immediately with the toasted sesame slaw. Pair with jasmine rice for a balanced meal. Add tamari or roasted peanuts for extra umami (optional).

User Feedback & Adaptations

• Underdone Salmon: Wrap thick-cut salmon in 2 layers of cling film, microwave on high for 30 seconds (check frequently), then proceed with slaw.

• Oil Reduction: Cut toasted sesame oil to 3 tablespoons; skip on the salmon to reduce greasiness.

• Garlic & Acid: Minced garlic (easier to handle) and add rice wine vinegar to the dressing for brightness.

• Chickpeas: Optional; skip and serve with rice or add roasted peanuts for texture.

Adapt as needed for your taste—this dish balances bold sesame notes with fresh, crunchy slaw!