Baked Salmon with Toasted Sesame Farro
Cook time
Total time
Serves: 6 people
  • 2 lb salmon filets
  • 2 cups farro
  • 2 mini cucumbers, thinly sliced
  • ½ cup scallions, sliced (about 5 bunches)
  • Lemons slices for garnish, optional
  • For the Marinade:
  • 2 teaspoons garlic (about 2 cloves), minced
  • ⅓ cup soy sauce
  • 1 teaspoon honey
  • 1 tablespoon freshly squeezed lemon juice
  • For the Sauce:
  • 1 heaping teaspoon garlic, minced
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 tablespoon oil
  • 2 teaspoons honey
  1. Place all of the marinade ingredients in a medium size bowl and whisk until combined. Place the salmon in the marinade, making sure most of the salmon is "submerged". Cover with plastic wrap and refrigerate for 30 minutes.
  2. In the meantime, cook the farro according to the package directions. Once the farro is cooked, drain any excess water, and allow to cool.
  3. Preheat the oven to 400 degrees F. Line a baking sheet with foil, and spray with cooking spray. Discard the marinade and place the salmon on the baking sheet. Bake for 20-25 minutes until cooked through, or until slightly golden on top.
  4. Place the farro in a large bowl and add in the cucumbers and scallions. Set aside.
  5. In a separate bowl, whisk together all the sauce ingredients. Toss with the farro to coat.
  6. To Plate:
  7. Place the farro mixture on a large platter and place the salmon on top. Garnish with scallions and lemon slices if desired.
Making Ahead:
Cook the farro and salmon as directed and store them in separate airtight containers for up to 2 days. Bring them to room temperature, add the veggies and sauce to the farro, and assemble the platter just before serving.
Recipe by My Fair Hostess at