Spice-crusted salmon

Illustration appellation
  • Beaujolais Villages
Spice-crusted salmon


  • 4 tbsp soy sauce
  • 2 limes, juiced
  • 1cm fresh ginger
  • 3 tbsp honey
  • 4 salmon fillets
  • 2 tbsp sesame seeds
  • 2 tbsp buckwheat seeds
  • 2 tbsp coriander seeds
  • 1 tbsp Thai basil, chopped
  • 1 tbsp mint, chopped


  • Step 1Prepare the marinade by combining the soy sauce, lime juice, peeled chopped ginger, and honey.
  • Step 2Lay the salmon fillets in a deep dish, cover with marinade, cling film and refrigerate for 30 mins.
  • Step 3Preheat oven to 220°C.
  • Step 4Roast the sesame, buckwheat and coriander seeds in a frying pan, then crush coarsely.
  • Step 5Remove the salmon fillets from the marinade, spread the spice paste over them, then bake for about 10 mins.
  • Step 6In the meantime, reduce the marinade over high heat. Take the fillets out of the oven, garnish with the fresh herbs and serve with the reduced marinade sauce and white rice.

Food and wine pairings
to taste

Seafood paella
Cauliflower curry
Carrot Cake with coconut icing