Sesame-Crusted Salmon with Orange-Tahini Sauce

Years ago Gourmet Magazine had a recipe for a sesame-crusted salmon appetizer with an orange-miso dipping sauce that was my go to party appetizer.  This recipe was inspired by that dish but as a main course and making the sauce with tahini and pomegranate molasses instead of miso.  It was a colorful and delicious change from the usual salmon.  You can substitute honey for the pomegranate molasses.  I added some saffron to the sauce for an additional layer of Middle-Eastern flavor but that is totally optional.

Sesame-Crusted Salmon with Orange-Tahini Sauce

  • 1 salmon fillet, about 2 pounds
  • 4 tablespoons of black or white sesame seeds
  • 2 tablespoons of olive oil(use a citrus infused one if you have it)
  • salt and pepper
  • 1/2 cup tahini
  • 1/3 cup orange juice
  • 2 tablespoons of orange muscat champagne vinegar, or apple cider vinegar
  • Pinch of sea salt
  • 1 tablespoon of pomegranate molasses or honey
  • 1/8 teaspoon of saffron threads (optional)
  • 1/4 cup pomegranate arils
  1. Heat your BBQ grill to high.  Place the salmon skin side down, on a presoaked cedar plank.  Rub the salmon with the olive oil.  Give it a few grinds of the pepper and sea salt mill. Sprinkle evenly with the sesame seeds.  Place on the hot grill and cook about 15-20 minutes, depending on thickness of fillet, lid closed. The salmon is done when it easily flakes with a fork. No need to flip fish over while cooking. Discard plank after use.
  2. To make the sauce:  whisk together the tahini, orange juice, vinegar, salt, molasses and saffron if using.  Set aside. Can be made a day in advance and brought to room temperature.
  3. When the salmon is done, sprinkle with the pomegranate arils and serve with the sauce on the side.