Asian inspired Ginger Garlic Salmon recipe. Made with coconut aminos, a delicious gluten-free soy sauce substitute.

We recommend wild-caught Sockeye salmon. Sockeye Salmon has an exceptionally firm texture and rich, iconic salmon flavor. It is full of omega-3s and delivers more beneficial vitamin D than farm-raised salmon.

This recipe is gluten-free, dairy-free, paleo and bursting with lots of flavor!

Enjoy with coconut rice or carrot cucumber salad.

Serves 2.

 

INGREDIENTS 

  • 2 salmon fillets, about 6oz each (wild-caught)
  • 3 garlic cloves, minced 
  • 2 tsp grated ginger 
  • 3 Tbsp. coconut aminos 
  • 1 Tbsp. apple cider vinegar 
  • 1 tsp honey 
  • Chopped green onions (organic)
  • Black sesame seeds 

 

INSTRUCTIONS 

Pat salmon dry then add to a large bowl. Press garlic and ginger on the top of each filet. In a small bowl, add coconut aminos, vinegar and honey. Pour over salmon and cover. Refrigerate for 20 minutes. Preheat oven to 375F. Line a skillet with parchment paper, then add salmon. Pour the marinate evenly on top, spooning any extra minced garlic and ginger to the top. Bake for 18 minutes. Remove from oven and top with black sesame seeds and chopped green onions.