Sesame Salmon with Wasabi Cream



Under 30 minutes Under 6 ingredients Without Eggs Without nuts Without peanuts High Omega 3

Nutritional Facts Per Serving

353 g
2 g
Show all nutrition facts

Nutritional Facts

1 5
  • Amount For Serving % Daily Value
  • Calories 410
  • Lipides 29 g
    • Saturated fat  10 g
  • Cholesterol 140 mg
  • Sodium  310 mg
  • Carbs 2 g
    • Sugar  1 g
  • Protein 353 g


  • 2 pounds salmon fillets, cut into 4 equal pieces
  • 2 tablespoons sesame oil
  • 1 tablespoon Compliments Soya Sauce
  • 2/3 cup Lucerne® Whipping Cream
  • 1–2 teaspoons wasabi paste


  1. Preheat a gas or charcoal barbecue grill to high heat. 
  2. In a small bowl, mix together sesame oil and soy sauce until well blended. 
  3. Place salmon on a sheet of foil. 
  4. Brush tops of fillets with soy mixture.
  5. Place salmon on foil over heat. 
  6. Close lid (open vents if using a charcoal grill) and cook until salmon is no longer translucent but still moist-looking in center (cut to test), about 15-20 minutes.
  7. While salmon cooks, whisk together cream and wasabi to taste in a small frying pan over medium high heat. Bring to a boil and whisk until very thick and reduced to 1/3-1/2 cup. 
  8. Keep warm.
  9. When salmon is done, slide a spatula between skin and meat and transfer fillets to a serving platter, leaving skin on foil. 
  10. Drizzle salmon to taste with wasabi cream and serve immediately.

What to do with Wasabi: Prepared wasabi paste will keep in the refrigerator for several months. Try whisking it into mayonnaise for a zesty sandwich spread or blending it into vinaigrette to toss with crunchy shredded cabbage for an Asian-inspired coleslaw.

Related Recipes