1 shallot, finely minced 1 1/2 teaspoons soy sauce 1 teaspoon sesame oil 1 tablespoon Dijon mustard 1 1/2 teaspoons Sherry 1 tablespoon brown sugar 1/2 cup white sesame seeds 1/2 cup black sesame seeds 4 (4-to 5-ounce) salmon filets 2 tablespoons olive oil

Step 1 Combine the shallot, soy sauce, sesame oil, Dijon, Sherry and brown sugar in a small bowl. Evenly coat all sides of the filets with the mixture.

Step 2 Combine the white and black sesame seeds in a bowl and dredge the salmon through the seeds to completely coat.

Step 3Heat the olive oil in a large, heavy oven-proof skillet. When the oil is hot, place the salmon skin side up in the pan. Cook the filets until the sesame seeds are golden brown, 2 to 3 minutes. Turn the salmon over, then place the skillet in the oven. Bake the salmon until it feels firm to the touch, another 5 to 7 minutes, depending on the thickness of the filets and your preference for doneness.

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