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Sesame Salmon with Shiitake Mushrooms and Pea Shoots


A combination of ginger, soy sauce, and sesame oil creates a flavor that's reminiscent of teriyaki sauce but more delicious and nuanced.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, March 2011


  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 4 cups thinly sliced shiitake mushrooms (8 ounces)
  • 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
  • Coarse salt
  • 2 teaspoons toasted-sesame oil
  • 1 teaspoon black sesame seeds
  • 1 1/3 cups fresh pea shoots (2 ounces)


  1. Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.

  2. Combine soy sauce, ginger, and lemon juice, and toss with mushrooms. Divide evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and the sesame oil. Fold parchment over ingredients; make overlapping pleats to seal.

  3. Bake on 2 baking sheets (2 packets per sheet) for 10 to 11 minutes for medium-rare or 12 minutes for medium. Unwrap; sprinkle with sesame seeds. Top with pea shoots.

Reviews Add a comment

  • Juliehocherman
    27 MAR, 2014
    I just made this for husband and me. Wow it was so good and so easy. I already had all the ingredients. I added some zucchini, and rice as well on the side.
  • WeekendCarnival
    25 JUL, 2012
    Recipe very good - husband was very satisfied with the dish. I used regular sesame seeds because I didn't have black sesame. Used a squirt of lemon to brighten up the dish after cooking.
  • BluMysteriousEys
    3 JAN, 2012
    YUM this was very very good. Left out the pea shoots, just didn't have any. Served with Brown rice and sauteed zucchini.