I grew up in the PNW (or Pacific Northwest, for those of you who have no idea what ‘PNW’ means). When I was in high school, my dad bought a fishing boat and went up to Alaska to fish for salmon. Saying that I’m a little bit spoiled is an understatement.
In fact, since we’ve moved to Texas, I find myself getting super excited when I find wild caught fish that is fresh and on sale. Last week, I ran across Alaskan king salmon on sale at my local grocery. I may have actually started doing a happy dance in the seafood department (don’t judge me).
So, of course, I bought 2 pounds. Now, the boys are all huge seafood fans, and they’ll eat it no matter the preparation (Smalls even like sushi).
Before I started avoiding soy, I would prepare a teriyaki salmon using soy sauce or tamari. While I realize that I can use coconut aminos, I wanted to try something totally different. So I figured honey would be a good choice.
And you know what? It turned out amazing (so I’m sharing my recipe with you)!
Honey Salmon with Sesame
- 2 pounds wild-caught salmon fillets
- 1/4 cup coconut aminos
- 1/4 cup toasted sesame oil
- 1 lemon, juiced
- 2 tablespoons raw local honey
- 1-inch ginger, grated
- 1 tablespoon coconut oil
- 2 tablespoons diced green onions or freeze dried green onions
- 2 tablespoons sesame seeds
Wisk the coconut aminos, toasted sesame oil, lemon juice, honey, and grated ginger together to make a marinade.
Place your salmon fillets in a glass dish and pour your marinade over the top. Cover (I use reusable Bees Wrap) and let the salmon marinate in the fridge for at least 2 hours, preferably overnight.
Heat a large cast iron frying pan over medium heat and add your coconut oil. Once the pan is hot, place the salmon fillets in pan (skin side down) and cook for 2-3 minutes.
Pour the leftover marinade into the pan and lower the heat to low. Cook for 3-5 more minutes (or until the salmon flakes easily with a fork).
Serve over a green salad and sprinkle with diced green onions and sesame seeds if you want (the boys complain about them so I left them off this time).
That’s it! Super easy, and really delicious.