Sesame Salmon with Shiitake Mushrooms and Pea Shoots

Prep Time:
10 mins
Total Time:
25 mins

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


  • 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 ⅓ 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.

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