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
- 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
Rinse and pat dry salmon fillets.
Rub each with a lemon wedge.
Brush 2 teaspoons of the coconut oil on flesh side of salmon (to help the seasoning stick).
In a bowl, mix nutmeg, cinnamon, garlic powder, salt, onion powder and black pepper.
Sprinkle each filet with homemade spice mix.
Let sit covered in fridge for 1 hour.
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).
At the same time, heat skillet and coat bottom with 2 teaspoons of coconut oil.
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.
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).
This will then cook like a glaze, slightly caramelizing the coconut aminos.
Remove and pour remaining "cooked" sauce over the fish.
Serve and enjoy!
You will probably have leftover spice! I save this in a Ziploc for the next time I make this dish.