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

Optional:

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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Brea

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