Honey Salmon Recipe With Sesame

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).

Honey Salmon

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


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.

What is your favorite way to prepare fish?

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