Dairy Farmers of Canada

Sesame Salmon Fillets with Red Onion and Ginger Cream

A golden sesame seed crust lends a distinctive taste and texture to salmon and the zesty cream sauce creates a simply elegant finish.

  • Prep: 10 min
  • Cooking: 15 min - 20 min
Yields 4 servings
sesame salmon fillets with red onion and ginger cream


  • 4 6 oz (175 g) pieces thick salmon fillet
  • Salt and ppper to taste
  • 3 tbsp (45 mL) sesame seeds toasted
  • 1 tbsp (15 mL) butter
  • 1/2 small red onion thinly sliced
  • 1 1/2 tbsp (22 mL) minced fresh ginger
  • 2 tbsp (30 mL) rice vinegar
  • 1 cup (250 mL) 35 % cream
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Sprinkle salmon with salt and pepper; press tops into seeds.

Place skin side down on buttered, foil-lined baking sheet. Bake in 450 °F (230 °C) oven for 10 to 15 min or just until white juices appear.

Meanwhile, in a large skillet, melt butter over medium-high heat. Sauté onions and ginger until soft, about 5 min. Stir in vinegar until evaporated. Stir in cream; bring to a boil. Boil for 2 min; season with salt and pepper. Spoon sauce on serving plates and top with salmon.


To toast sesame seeds: In a dry skillet over medium heat, toast sesame seeds, stirring constantly, until golden and fragrant, about 3 minutes. Immediately transfer to a bowl and let cool.

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Nutritional information

Per serving
Energy: 561 Calories
Protein: 34 g
Carbohydrate: 5 g
Fat: 45 g
Fibre: 1 g
Sodium: 139 mg

Top 5 Nutrients

(% DV*)
Calcium: 9 % / 95 mg
Niacin: 80 %
Vitamin B12: 202 %
Vitamin B6: 56 %
Vitamin D: 193 %