Sesame Crusted Salmon

Sesame Crusted Salmon

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"Salmon is dipped into a beautiful blend of black and white sesame and panko bread crumbs, then fried until golden and crisp."
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servings 502 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large container, combine panko bread crumbs and sesame seeds; mix well. Season salmon with salt and pepper to taste. Dredge the salmon cubes in flour. Dip in eggs, then cover with panko bread crumb mixture, patting firmly to coat. Refrigerate at least 20 minutes before cooking.
  2. Deep fry coated salmon cubes turning over once to brown on all sides. Remove from oil immediately.
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Very tasty dish. I used whole salmon fillets and it turned out nicely. Will use this recipe again. Panko crumbs gave a great flavor. I also baked the salmon instead of frying.

Very easy - followed the recipe as suggested. I was not able to find black sesame seeds and used only white. Next time may try adding a bit more spice (red pepper flakes perhaps). Definitely rec...

What a great thing to serve at a party! Definitely needs the salt & pepper to give it flavour. Easy to make, will make again :)

Used snapper and skipped the flour and egg. I just used the bread crumb-sesame coating and it was amazing!

I used tuna instead and it turned into an excellent version of a seared ahi.

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