Salmon is a bona fide weeknight hero that cooks up quickly but still feels special. Restaurateur and cookbook author Adrianne Calvo has a fresh take on this fave fish in her new book, Maximum Flavor at Home: a succulent fillet roasted to perfection in a tangy sauce.
"This is the kind of recipe that instantly makes you feel like you’ve got it all figured out," Calvo writes. "Sweet, savory, a little glossy, and absolutely packed with flavor. The honey caramelizes into a beautiful, sticky glaze that clings to the salmon just right, and the trio of sesame oil, seeds, and paste brings a deep, nutty magic that makes every bite feel layered and rich. Then, just when you think it couldn’t get better, pickled scallions show up with their bright, tangy little punch and totally steal the scene."
"I love how this dish feels restaurant-level but comes together faster than it takes to scroll for something to watch while it cooks," Calvo continues. "The smell alone — sweet sesame meeting roasted honey — is enough to bring everyone into the kitchen to ask, 'What’s that?'"
And here's the best part: You'll have it on the table in under 30 minutes.
Honey Tri-Sesame Salmon with Pickled Scallions
Author: Adrianne Calvo
Prep Time: 15 min
Cook Time: 10 min
Calories: 485 per serving
Servings: 4 servings
Ingredients
Pickled Scallions
- ½ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 7 scallions, trimmed and thinly sliced on the bias
Salmon
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 4 (6-ounce) skinless salmon fillets
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon toasted golden sesame seeds
- 1 teaspoon vegetable oil
- Fresh cilantro, for garnish
Directions
- Put the scallions in a small heat-proof bowl. In a small saucepan, combine the rice vinegar, sugar, salt, and crushed red pepper. Warm over medium-low heat, stirring just until the sugar dissolves. Pour the hot mixture over the scallions. Let sit for at least 15 minutes, while you marinate the salmon.
- In a small bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, ginger, and garlic. Place the salmon fillets in a shallow dish and spoon half the glaze over them. Reserve the other half of the glaze for basting. Let the salmon marinate for 10 to 15 minutes.
- Heat a large nonstick or cast-iron skillet over medium-high heat until almost smoking. Add the vegetable oil. Remove the salmon from the marinade, season lightly with salt and pepper, and place in the pan skin-side down. Sear until the skin is crisp, 3 to 4 minutes. Flip the fillets and spoon on the reserved glaze. Sprinkle the white, black, and gold sesame seeds evenly over the fillets. Cook until the salmon is glazed and just cooked through, 2 to 3 minutes.
- Transfer the salmon to plates or a serving platter. Top with the pickled scallions and a drizzle of the pickling liquid. Garnish with cilantro.
Reprinted with permission from Maximum Flavor at Home by Adrianne Calvo, Agate, November 2026.
