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Salmon in Nori Recipe

After learning how to make sushi, I decided to experiment with wrapping other fish up and this nori-encased salmon filet makes an extraordinary presentation and is absolutely delectable. The recipe is wonderful as is, but all kinds of wonderful condiments could be used to change and enhance the taste.  It puffs up beautifully so all you have to do is place it on a plate of greens and it brings sighs and ooohs and aaahs! 

Deliver Ingredients


One fresh salmon filet, cut in 2 pieces

4 sheets of Nori seaweed

2 tsp. lemon juice

2 Tbsp. Thai sweet chili sauce

few drops of sesame oil

Sprinkle of seasoning salt

Olive oil spray & sesame seeds

Ponzu or soy sauce



Lay out 2 nori sheets, one about half way up the other one so you have one long rectangle of nori; brush with a little warm water so that the 2 sheets stick slightly together.  Lay out the other 2 sheets exactly the same.  Place a salmon filet in the middle of this rectangle, sprinkle with lemon juice, sesame oil, seasoning salt, and drop a tablespoon of chili sauce on top of the filet.  Lightly moisten the ends of the sheets and bring them together in a package; flip under the ends and place on greased baking sheet.  Spray with olive oil spray and sprinkle with sesame seeds.  Bake at 350F for 12 minutes only. Pour Ponzu or your favorite soy sauce on a plate and lay your beautiful shiny package in the middle; expect compliments! 



Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.