Sesame Salmon

The crunchy crust and the sesame's nutty flavor complement the salmon.


  • 4 tablespoons sesame seeds
  • 2 salmon fillets, 5-6 oz. each, skinned
  • dash salt
  • dash freshly ground black pepper
  • 1 tablespoon canola oil, or vegetable oil
  • 1 tablespoon sesame oil
  • 3 tablespoons oyster sauce
  • 1 lime, cut into wedges


  • Preheat the broiler. Dry-fry the sesame seeds in a non-stick skillet over moderate heat for 2-3 minutes until lightly toasted.
  • Cut each salmon fillet in half, then season with salt and pepper. Brush generously with oyster sauce and coat with the toasted sesame seeds.
  • Heat the oils in a non-stick skillet until hot. Place the salmon in the pan and cook over moderate to high heat until the edges have become firm, about 3 minutes. Cook the salmon on one side only - do not turn it over.
  • Using a spatula and keeping the fish the same way up, transfer the salmon to the broiler pan. Finish cooking under the broiler for about 3 minutes.
  • Arrange the salmon fillets on warm plates with lime wedges for squeezing. Serve with extra oyster sauce.