Ora King Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. Let sit at room temperature for 10 minutes.

Toast sesame seeds

In a small dry skillet over medium heat, toast the white and black sesame seeds for 1–2 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat and transfer to a plate to cool.

Crust the salmon

Press the top (flesh) side of each fillet into the toasted sesame seeds so they adhere, creating an even crust. Do not coat the skin side.

Sear salmon

Heat a large nonstick or stainless steel skillet over medium-high heat. Add neutral oil and heat until shimmering. Place fillets skin-side down and sear undisturbed for 3–4 minutes until skin is crisp and edges are opaque about two-thirds up the fillet.

Finish in pan

Flip each fillet carefully so sesame-crusted side faces down. Add 1 tablespoon butter to the pan and spoon the melted butter over the fillets for 30–45 seconds to glaze and finish cooking. Total cook time after flip will be 1–2 minutes for medium-rare to medium (adjust to desired doneness). Remove salmon to a warm plate and tent loosely with foil.

Cook rice vermicelli

Bring a medium pot of water to a boil and add 1 teaspoon fine sea salt. Remove pot from heat, add rice vermicelli, and let steep for 3–4 minutes (or according to package) until tender but still slightly firm. Drain in a colander and rinse briefly with cold water to stop cooking. Shake off excess water.

Toss noodles

Transfer noodles to a bowl and toss with 1 teaspoon mild oil to prevent sticking. Keep warm or at room temperature.

Blanch sugar snap peas

Bring a second pot of water to a rolling boil. Add sugar snap peas and blanch for 45–60 seconds until bright green and crisp-tender. Remove with a slotted spoon and plunge into an ice bath or rinse under cold water to stop cooking. Drain and pat dry.

Combine noodles & peas

Gently toss the drained noodles with the blanched sugar snap peas so they are evenly distributed and lightly seasoned.

Make the sauce

In a small bowl or saucepan, whisk together light soy sauce, tamarind paste, honey (or agave), grated ginger, minced garlic, chopped chili (or flakes), rice vinegar and 2 tablespoons water. Taste and adjust balance: add more honey if too sour, more tamarind if you want tang, or more water to thin.

Warm & reduce (optional)

If you prefer a slightly thicker, warm sauce, transfer mixture to a small saucepan and simmer over low heat for 2–3 minutes, stirring, then remove from heat and stir in sesame oil. Let cool slightly before serving.

Plate base

Divide the rice vermicelli and sugar snap pea mixture evenly among four plates, creating a small nest in the center of each plate.

Place salmon

Set one sesame-crusted salmon fillet on top of each noodle nest, crusted side up so sesame seeds remain crisp.

Sauce and finish

Spoon 1–2 tablespoons of the tamarind-ginger-chili soy sauce around and slightly over the noodles (avoid soaking the crust). Drizzle a teaspoon of sesame oil over each plate if desired. Garnish with chopped cilantro, sliced scallions, a dusting of extra toasted sesame seeds and a lime wedge. Serve immediately.