This simple salmon hits the table in 20 minutes. Add some broccoli, and dinner is done. (Could it get any easier?) For a slightly sweeter version, use orange zest and juice instead of lemon.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Serves: 4
Time: 20 minutes


  • 1 Tbs. tahini  
  • 1½ Tbs. reduced-sodium soy sauce  
  • 1 tsp. lemon zest  
  • 1 tsp. fresh lemon juice  
  • 1 tsp. grated ginger  
  • ½ tsp. ground coriander  
  • 4 6 oz. skinless salmon fillets, patted dry  
  • 2 Tbs. toasted sesame seeds  
  • 2 scallions, sliced  


  1. Preheat the oven to 325°F.
  2. In a small bowl, whisk together the tahini, soy sauce, lemon zest and juice, ginger, and coriander.
  3. Arrange the salmon on a rimmed baking pan. Spoon the tahini sauce over the fish, sprinkle with the sesame seeds, and bake until the salmon flakes easily with a fork and is just opaque in the center, 8–12 minutes, depending on the thickness of the fillets. Sprinkle with the scallions.

Nutrition Information

Per serving (1 salmon fillet):   

  • Calories: 350  
  • Total fat: 22 g  
  • Sat fat: 4 g  
  • Carbs: 3 g  
  • Fiber: 1 g  
  • Total sugar: 0 g  
  • Added sugar: 0 g  
  • Protein: 33 g  
  • Sodium: 310 mg  
sliced radishes and snap peas topped with feta cheese

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