Wasabi-Crusted Salmon

This is one of our most favorite salmon dishes… it’s delicious and yet so simple!  It’s also nice cause it has a bit of bite to it, but you can really decide how spicy you want it to be.  It’s from Kosher by Design Lightens Up, by Susie Fishbein.  I enjoy making an Asian dinner out of it and serving it with white rice and some sort of steamed vegetable on the side.  The extra spicy sauce (you’ll learn about shortly) is really tasty mixed in with some white rice, too!


  • 6 salmon fillets, with skin, pin bones removed
  • 1 cup wasabi-coated green peas
  • 1 tablespoon sesame seeds
  • 1/2 cup light mayonnaise, divided
  • 1/4 teaspoon wasabi powder
  • 1 1/4 teaspoons hot sauce
  • 1 teaspoon roasted or toasted sesame oil
  • 1/2 teaspoon cayenne pepper


Preheat oven to 375 degrees.  Rinse the salmon fillets.  Pat dry and place on a cookie sheet.  Set aside.

Place the wasabi peas into the bowl of a food processor fitted with a metal blade.  Process until most of the peas are crushed, but leave a little texture–don’t grind to a powder.  Transfer to a plate.  Add the sesame seeds and mix with a spoon. 

In a small bowl, mix 1/4 cup mayonnaise with the wasabi powder.  Spread a thin layer of mayonnaise on each fillet.  Dip the coated side of each fillet into the wasabi peas.  Use your palm to press the peas into the salmon to coat evenly.

Bake, uncovered, for 15 minutes.

Meanwhile, prepare the spicy mayonnaise: in a small bowl, mix the remaining mayonnaise, hot sauce, sesame oil, and cayenne.  Stir well.  Transfer the spicy mayonnaise to a heavy-duty ziplock bag. 

Snip the very corner of the ziplock bag and drizzle each plate with spicy mayonnaise sauce.  Place a salmon fillet in the center of the drizzle.  You may have extra sauce (which can be served on the side).

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One Response to Wasabi-Crusted Salmon

  1. Alan Katz says:

    Anna, this sounds great, but I try to avoid mayonnaise. Doctors’ (yes, plural) orders. What could be used in its place to stick the dry stuff to the salmon?

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