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Sesame Salmon Roulades

A rolled fillet of salmon is coated with sesame seeds before being grilled. To cook the salmon in the oven, heat the broiler and line a broiling pan with aluminum foil. Cook the fillets about four minutes per side.

  • Servings: 4

Photography: Anita Calero

Source: Martha Stewart Living, July/August 1998


  • Four 6-ounce salmon fillets, all skin and fat removed
  • Salt and freshly ground black pepper
  • 1/4 cup sesame seeds
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons rice-wine vinegar
  • 2 tablespoons soy sauce
  • 2 cucumbers, sliced very thinly lengthwise (optional)


  1. Heat a grill or grill pan until hot. Place a salmon fillet on a clean work surface. Using a sharp knife, slice the fillet open horizontally, leaving one end intact. Spread fillet open, and turn over. Season with salt and pepper. Tightly roll the fillet. Secure with a wooden toothpick. Repeat with remaining fillets.

  2. Pour sesame seeds into a small dish. Place a roulade in the seeds, and thoroughly coat bottom; drizzle sesame-coated side with olive oil. Repeat on other side. Coat and drizzle the remaining three roulades.

  3. In a small bowl, whisk together vinegar and soy sauce; set aside.

  4. Fold the edges of a piece of heavy-duty aluminum foil to form a shallow baking pan; place on grill. Arrange roulades on foil; grill until opaque halfway through, 4 to 6 minutes. Turn roulades over; grill until cooked through, 4 to 6 minutes. Remove from grill, and drizzle with reserved soy mixture. Serve on a bed of cucumber strips, if desired.

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