• 2 tablespoons soy sauce
  • 1 tablespoon light brown sugar
  • 3 tablespoons unseasoned rice vinegar
  • salt and pepper
  • 2 6oz salmon fillets
  • 1 tablespoon raw white sesame seeds
  • 1 shallot, thinly sliced
  • a handful of fresh cilantro and/or parsley
  • a handful of arugula
  • 1 small cucumber, diced
  • 2 teaspoons toasted sesame oil


  1. Combine soy sauce, brown sugar and 2 tablespoons of the rice vinegar in a wide, shallow bowl and season with salt and pepper.
  2. Place salmon in the marinade and let sit for at least 20 minutes.
  3. Place a rack in the top third of the oven and turn the broiler on high.
  4. Place salmon (skin-side up if it has skin) on a sheet pan and and broil until the salmon is cooked through, 5 to 7 minutes.
  5. Toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes.
  6. Toss shallot slices with remaining 1 tablespoon rice vinegar, season with salt and pepper, and let sit for a minute or two to lightly pickle.
  7. In a bowl, toss the arugula, herbs, lightly pickled shallots, cucumber, sesame seeds, and sesame oil.
  8. Serve salmon topped with sesame, arugula, and herb salad.

Note: This dish is lovely served atop a bed of white rice and/or alongside some sauteed mushrooms and greens.

Recipe adapted from NYT Cooking.