Look at the beautiful, rich color of this Sesame Ginger Wild Salmon. Take it all in. We eat with our eyes first.
I had never enjoyed salmon until the day I first tried wild salmon. The taste and texture is completely different from farmed salmon (often sold as “Atlantic salmon”). But WOW, wild salmon is delicious and so very nourishing.
If you look at wild salmon side by side with farmed salmon, the most noticeable difference is the color. Farmed salmon will be a pale, peachy-pink, while wild salmon will be a bright, vibrant orangey-red color.
Why is that? Well, farmed salmon are fed man-made fish food that is intended to replicate their natural diet, while wild salmon enjoy a variety of plankton, algae and krill. A compound found in the wild diet, called Astaxanthin, is responsible for the bright reddish hue and is a potent antioxidant. The fish food that is fed to farmed salmon allows farmers to raise fish quickly and at a lower cost, but at the expense of the health of the salmon and the nutritional profile of the fish when consumed by humans.
I find it scary to think about all of the things that have made their way into our food system, without most people having any idea. So, in this case, I’ll stick with eating only wild salmon and keep the science experiments out of my digestive system.
Now, onto this recipe. This Sesame Ginger Wild Salmon is so packed with flavor. The marinade is simple to make. This dish is versatile too. It makes a fast and easy week-night dinner, but is delicious enough to serve company for a special occasion as well. The marinade is also gluten-free!
I like to serve it as pictured above, with a big side of steamed bok choy. If you wanted to dress it up a bit more, you could lightly sautee the bok choy with some shiitake mushrooms, ginger and garlic for a next-level side dish.
As always, I hope you enjoy this dish. Feel free to leave any feedback in the comments.
- ¼ cup Tamari
- 2 Tbsp Rice Vinegar
- 2 Tbsp Raw Honey
- ½ tsp Sesame Oil
- 1 Tbsp Fresh Grated Ginger
- 2 Cloves Minced Garlic
- Pinch Cayenne Pepper
- 4 Pacific Wild Salmon Fillets, skin-on
- 2 tsp Sesame Seeds
- 2 Green Onions, finely sliced
- Mix all of above ingredients, except sesame seeds and green onion in a glass dish. Cover and refrigerate for 1-2 hours.
- Line baking tray with parchment and preheat oven to 375ºF.
- Place salmon fillets on lined tray. Sprinkle with sesame seeds and bake for 10-15 minutes depending on thickness of filets.
- Sprinkle with green onion and serve. Would go great with a side of garlic sautéed bok choy and shiitake mushrooms