Nori-Crusted Baked Salmon with Toasted Sesame and Lemon
Salmon fillets baked until cooked through, then finished with a crisp topping of chopped roasted nori, sesame and lemon.
Ingredients
- 4 whole skinless salmon fillets about 5 to 6 oz each, pin bones removed
- 2 sheets plain roasted nori crushed into small flakes
- 2 tbsp toasted sesame seeds
- 3 tbsp plain panko breadcrumbs
- 1 tbsp olive oil for fillets
- 1 tsp toasted sesame oil for topping
- 1 tsp low-sodium soy sauce optional, for light glazing
- 1 whole lemon zest plus wedges
- 1 whole scallion finely sliced for serving
- 0.25 tsp black pepper
- 0.25 tsp fine salt optional; taste soy sauce first
Instructions
- Heat oven to 425°F (220°C). Line a rimmed tray with parchment. Pat fillets dry, remove pin bones and arrange with space between pieces.
- Brush salmon with olive oil and a little soy sauce if using; season with pepper. Bake for about 9 to 11 minutes, depending on fillet thickness.
- While salmon cooks, crush plain roasted nori into small dry flakes. Mix with sesame seeds, panko, lemon zest and sesame oil in a clean bowl. Keep away from moisture.
- Remove the tray, carefully scatter the nori-sesame mix over each fillet and return to oven for 3 to 5 minutes. Watch carefully because seaweed burns quickly.
- Insert a food thermometer into the thickest salmon portion and cook until 145°F (63°C). Times depend on thickness. If nori browns too fast, finish the fish with loose foil.
- Transfer cooked salmon to plates, add fresh scallion and lemon wedges, and serve while the nori-sesame topping is still crisp.
Notes
Choose dry roasted nori sheets, not thick kombu or seasoned seaweed snacks. Add nori near the end or just before serving to avoid burning and sogginess. USDA/FDA guidance for fish is an internal temperature of 145°F (63°C), measured at the thickest part. Remove pin bones and avoid cross-contamination. Contains fish, sesame and soy if soy sauce is used; panko contains wheat.