Fish & Seafood, Food, Meat

Asian Style Salmon Fillets

This salmon recipe is a new favorite! It’s incredibly healthy, being gluten-free, dairy-free, soy-free, and sugar-free, and yet everyone at the dinner table claimed it was the best they’d ever had.  So this is either fantastic, or I have really polite dinner guests.  Your call.

Asian Style Salmon Fillets

Author Jenna Luchau


  • 4 6-oz Salmon fillets
  • 1 lemon cut into wedges
  • 4 tsp coconut oil divided
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 2 Tbsp garlic powder
  • 3/4 tsp sea salt
  • 1 Tbsp onion powder
  • 1/8 tsp black pepper
  • 1/4 cup coconut aminos


  1. Rinse and pat dry salmon fillets.

  2. Rub each with a lemon wedge.
  3. Brush 2 teaspoons of the coconut oil on flesh side of salmon (to help the seasoning stick).
  4. In a bowl, mix nutmeg, cinnamon, garlic powder, salt, onion powder and black pepper.
  5. Sprinkle each filet with homemade spice mix.
  6. Let sit covered in fridge for 1 hour.
  7. Make the sauce: in a saucepan, place coconut aminos over medium heat and let simmer until sauce is thick enough to coat the back of a spoon (about 7-10 minutes).
  8. At the same time, heat skillet and coat bottom with 2 teaspoons of coconut oil.
  9. When oil is hot, place salmon in skillet, flesh side down, and cook over medium-high heat for about 4 minutes or until brown and flip over.

  10. Pour the coconut aminos sauce over the newly exposed sides of the fillets and cook another 4 minutes with the sauce on top (note: I like my salmon a little bit more well-done. I usually cook for a few minutes before adding the sauce, as the sauce tends to caramelize and stick to the bottom of the pan if it sits too long).
  11. This will then cook like a glaze, slightly caramelizing the coconut aminos.
  12. Remove and pour remaining "cooked" sauce over the fish.
  13. Serve and enjoy!

Recipe Notes

You will probably have leftover spice! I save this in a Ziploc for the next time I make this dish.

You may also like