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Sesame Crusted Salmon


500g – 600g boneless, skinless salmon (in one piece)

2 T miso paste

1 t ginger, crushed

2 t sesame oil

½ t salt

½ t coarsely ground black pepper

3 T white sesame seeds

3 T black sesame seeds




  1. Cut salmon into 3 even sized strips.
  2. In a small bowl, mix miso paste, ginger and sesame oil together. In a flat bottomed plate, mix the sesame seeds, salt and pepper together.
  3. Brush all sides of the salmon strips with the miso mixture, then place in the sesame seeds. Roll over until all sides are coated with seeds.  Repeat with remaining salmon.
  4. Heat a little oil in a pan over a medium-high heat. Add salmon and cook for 1 minute until the seeds start to go golden.  Turn and repeat on remaining sides then remove from the pan.
  5. If you have very fresh salmon and like eating it rare, just slice and serve.
  6. If you prefer your salmon cooked, transfer to an ovenproof dish and cook at 180⁰C for a further 5-8 minutes, depending on the thickness of the salmon.


Serves 4

Recipe from the High Country Salmon kitchen.


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