Gina's Salmon Steaks

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

One hefty salmon steak
2 Tbsp. sesame seeds
Oil for sauteing
Soy sauce
1 tsp. wasabi powder
1 tsp. water
1 Tbsp. heavy cream
Salt to taste
Slivered red bell pepper (for garnish)
Slivered green onion (scallion, for garnish)


Make wasabi sauce: mix wasabi powder and water to make a paste, let stand for 10 minutes. Mix in heavy cream and season to taste with salt. Watch it in tasting, this stuff is *hot*.

Coat the fish with sesame seeds and saute in oil on both sides, in a skillet, until it flakes (i.e., is just done).

Season to taste with soy sauce. Transfer to a serving plate and top with the wasabi sauce, sprinkle with a garnish of finely slivered red bell pepper and green onion, and serve.

Gina amendments: ok, so the salmon steaks I had were thick dimensions were about 4.5x4.5x1.5 and had the skin on. I coated them in sesame seeds and threw hem in a skillet to cook the outside. It became apparent I couldnt keep the steaks on for too long to cook all the way without burining the outside. So I cooked them until the cooked part cooked up about a quarter of the way on the thick part of the steak amd then flipped over and did the same thing. the outsides were a nice golden brown color. Then I transferred the steaks to an oven and set that for 375 and had them in there for another 10 minutes or so. The oil from the saute pan and the fish oil should make the slamon super tender. the fish flavoring itself is plain but when you add the sauce it is really good.

For the wasabi sauce, I used the wasabi powder, water, and soy sauce. I realized it tasted like crap so I added little incrmenets of white vinegar until I liked the flavor. I didn't have any milk or heavy cream like the recipe called for so I can't tell you how that is. But mostly I used wasabi powder and water. My father's only complaint was that I made the sauce too watery so I guess you could make it thicker with the heavy cream or add more wasabi powder or something, I dont know. my mom suggested some thickening agent like corn starch or flour to not dull the taste too much or make the wasabi too strong. I am sorry, i totally suck at giving measurements, but i usually just throw things in a bowl and mix and add more if i need to. I am not sure but I may have added a tiny tiny bit of sugar too because when I was making the sauce, it tasted really bad so I was looking for things to make it better. what really changed it was the vinegar.

Enjoy! hope these directions were clear enough.

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