Sesame Crusted Salmon with an Orange Leek Sauce

  • Created By
    Ken Alger
  • Shared On
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
A word from the cook
A nice 'crunch' to a flavorful salmon rendition

4 pieces Salmon filets
1/2 cup Bread Crumbs (Gluten Free available for substitution)
1/4 cup Sesame Seeds (white or white and black mixed - don't use toasted)
1/2 cup Flour (Gluten Free substitute is Brown Rice flour)
1 large Egg
1 Tbsp Water
1 Cup Vegetable Oil (enough to cover the bottom of the skillet to about 1/4 inch depth)

1 Cup Leeks (sliced and left in rounds) 1 large leek
2 Tbsp Olive Oil
1 0z Triple Sec
1 Cup Orange Juice
1 Cup 35% Creama



  1. Pre heat oven to 400°.
  2. Heat the oil in a skillet.
  3. Combine bread crumbs and sesame seeds in a flat bowl (Pie plate)
  4. Beat the egg and water together in another bowl.
  5. Add the flour to a 3rd ‘pie plate’.
  6. Dredge the salmon in the flour, then egg mixture and finally the sesame/bread crumb mix and add to the hot oil.
  7. Cook for about 2 minutes per side in the oil.
  8. Transfer to a parchment lined baking sheet and place in oven for 12-15 minutes.

Orange Leek Sauce

  1. Heat oil in a skillet on medium/high;  add the leeks and sauté until soft (about 5 minutes)
  2. Add the Triple Sec and ignite, let this burn down/out and stir to combine
  3. Add the orange juice and reduce by 1/2
  4. Add the cream and continue cooking until thickened (cream should be reduced by about 1/2).

Serve with the sauce over the salmon.

0 Notes