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Sesame-Crusted Salmon with Black Pepper and Lime Sauce

4 Servings
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For this simple salmon dish, we coat fillets with sesame seeds, which form a crisp, nutty-tasting crust as the fish cooks. A tangy, savory, pleasantly pungent Cambodian black pepper and lime sauce called tuk meric is served on the side to complement the richness of the salmon. The sauce traditionally is paired with the beef stir-fry known as loc lac, but we find it brightens up a host of other foods, including seafood. Be sure to grind the peppercorns coarsely, not finely, for the sauce using a spice mill or a mortar and pestle.


  • 2

    teaspoons coarsely ground black pepper (see headnote)

  • ¼

    cup lime juice, plus lime wedges to serve


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Christine C.
December 14, 2022
Delicious and Easy!
Just what I needed tonight! I had some Costco wild salmon filets thawed and sometimes they are very easy to overcook. This recipe was the perfect preparation and I had everything on hand. Whew!
Marsha A.
December 5, 2022
So goood
I cut the pepper in half, it was a sufficient amount. What a great way to cook salmon and the sauce was amazing.
raffi a.
January 16, 2023
Very good
Did no have a cover for skillet so just kept on medium heat after flipping salmon