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Black Sesame Seed Crusted Grilled Salmon + Teriyaki BBQ

April 11, 2014

Preparation Time: approximately 5 minutes

Cooking Time: approximately 15-20 minutes

Serving Size: 1 fillet + 2 TB sauce, Makes 4 servings

0 Slices on The Slice Plan


4 fillets Atlantic Salmon (fresh or frozen/thawed)

as needed pan spray

4 tsp garlic powder

2 tsp cayenne pepper, ground

4 tsp ginger, ground

2 TB butter

¼ cup brown sugar

1 TB sesame oil

1 cup ketchup

¼ cup soy sauce, reduced sodium

1 TB rice wine vinegar

¼ cup water

Garnish: scallions or chopped cilantro (optional)


Coat grill pan or sauté pan with pan spray generously. At the same time, sprinkle half the amounts of garlic powder, cayenne pepper, and ginger on both sides of salmon fillets. Add sesame seeds to top side of salmon only. When grill pan is warm to the palm (without touching it), place salmon top side down to sear. Continue searing salmon until halfway cooked (you can tell by looking along the side of the fillet). Turn on the opposite side and sear again until internal temperature of 140 degrees. Remove immediately. It should look like this:

Teriyaki BBQ: Meanwhile, add butter and sesame oil to saucepan to melt over medium heat. Add brown sugar and stir; heat until bubbling. Add ketchup, soy sauce, rice wine vinegar, and remaining half of garlic, cayenne, and ginger; stir. Allow to simmer until thickened, add water and allow to reduce until desired consistency.

Turn-out & Storage

Serve a hot fillet atop a portion of the Teriyaki BBQ. Serve alongside Mofongo de Yuca recipe, found here: Garnish with scallions or chopped cilantro, as desired.

Salmon can be stored up to 2 days under refrigeration, while sauce can be stored for up to one week under refrigeration.

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