Happy Tasty Tuesday! Your tastebuds will be excited for this one, so grab these ingredients and try this recipe ASAP! The original recipe hails from Diethood, I’ve just made a couple swaps to make it a tad more Paleo/Whole 30 friendly. But feel free to make per your own eating goals.
This salmon is delicious with a roasted veggie on the side or would be so tasty on top of a big spinach salad! Save a little of the glaze as a dressing or top with your favorite ginger dressing, balsamic, or just EVOO and vinegar.
Coconut Sugar Glazed Salmon
Ingredients
For the Salmon
- 1 tbsp olive oil
- 1/2 tbsp butter (or ghee)
- 4 4-6 oz skin-on salmon filets
- salt & black pepper to taste
For the Coconut Sugar Glaze
- 1 tbsp melted coconut oil
- 2 tbsp coconut aminoes
- 2 tbsp Worcestershire sauce
- 1/4 c coconut sugar
- 1 tsp grated fresh ginger
- zest of 1 lime
- juice of 1 lime
- black pepper to taste
- chopped fresh cilantro
- sliced green onions
Directions
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sprinkle salmon fillets with salt and pepper and place in the skillet, skin-side up.
- Cook for 5 to 6 minutes, or until browned and cooked about three quarters of the way through.
- Flip over and cook for 2-3 more minutes.
- In a mixing bowl whisk together melted coconut oil, coconut aminos, Worcestershire sauce, coconut sugar, ginger, lime zest, lime juice, and black pepper.
- After the fish has cooked on both sides, lower heat to medium and pour the brown sugar glaze over the fish.
- Swirl it around and cook for 1 minute, or until it starts to thicken, flipping each fillet to coat.
- Remove from heat and sprinkle with cilantro and green onions.
- Serve as desired & enjoy!!
