Sesame Salmon with Green Onions and Lemon

Sesame Salmon with Green Onions and Lemon Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Simple yet radically sophisticated, this dish comes together in less than 30 minutes. If you have access to fresh ramps or baby leeks, use them instead of green onions, and sub pea shoots (or your favorite baby lettuce or microgreens) for the arugula. Black sesame seeds lend lovely contrast to the vibrant red-orange fish, but regular will do the job, too.


Serves 4
Total time: 24 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 16 Minutes
Total: 24 Minutes

Nutritional Information

Calories 312
Fat 17.9 g
Satfat 4.4 g
Monofat 7.3 g
Polyfat 4.9 g
Protein 29 g
Carbohydrate 7 g
Fiber 3.4 g
Cholesterol 75 mg
Iron 2.7 mg
Sodium 378 mg
Calcium 152 mg


4 (6-ounce) sustainable salmon fillets (such as wild Alaskan)
Cooking spray
2 tablespoons sesame seeds
2 tablespoons black sesame seeds
1/2 teaspoon salt, divided
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 cups (1-inch) slices green onions
5 thin lemon slices, halved
1/4 teaspoon black pepper
1 cup baby arugula


1. Preheat oven to 400°.

2. Arrange salmon in a single layer on a jelly-roll pan coated with cooking spray. Combine sesame seeds and 3/8 teaspoon salt; sprinkle evenly over flesh sides of fillets, pressing gently into fish. Bake at 400° for 14 minutes or until desired degree of doneness.

3. Melt butter in a medium saucepan over medium heat. Add oil to pan; swirl. Add green onions; cook 2 minutes, stirring occasionally. Add lemon slices; cook 2 minutes. Sprinkle green onion mixture with remaining 1/8 teaspoon salt and pepper. Place 1 fillet on each of 4 plates. Place arugula in a medium bowl. Add green onion mixture to bowl with arugula; toss. Divide arugula mixture evenly among servings.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Rozanne Gold,

Cooking Light

March 2013
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