Easy Ginger Sesame Salmon (Asian-Inspired)
Easy Ginger Sesame Salmon - A super easy asian-inspired salmon recipe that is packed with flavor!
Ingredients
- ½ cup coconut aminos sub soy sauce
- 1 tablespoon fresh lime juice
- ½ tablespoon sesame oil
- 2 teaspoons garlic minced
- 1 ½ teaspoons orange juice concentrate
- 1 ½ teaspoons ginger grated (or ginger paste)
- ½ teaspoon balsamic vinegar
- ½ teaspoon fish sauce
- 4 salmon fillets 4-6oz each with skin-on
- 1 tablespoon extra virgin olive oil
- kosher salt and ground black pepper
Instructions
- Make glaze/marinade: In a small saucepan, add ½ cup coconut aminos, 1 tablespoon fresh lime juice, ½ tablespoon sesame oil, 2 teaspoons garlic, 1 ½ teaspoons orange juice concentrate, 1 ½ teaspoons ginger, ½ teaspoon balsamic vinegar, ½ teaspoon fish sauce, and a pinch of kosher salt. Whisk to combine. Bring to a medium high heat and let simmer, reducing heat as needed. Remove from heat and let cool slightly.
- Marinate Salmon: Pour half of the mixture over 4 salmon fillets in a shallow baking dish to marinate 15-30 minutes. Reserve the rest to use as a glaze.
- Sear salmon: Remove the salmon from the marinade and pat dry with paper towel. In a large cast iron skillet, drizzle 1 tablespoon extra virgin olive oil around the pan and then sprinkle some kosher salt and ground black pepper (helps keep the skin from sticking) in an even layer. Place salmon fillets, skin side down, in the skillet. Sprinkle the top of the salmon with additional salt and pepper. Cook over medium-high heat 6-8 minutes.
- Baste: While the salmon cooks, use a basting brush to apply a layer of glaze (I suggest pouring about a tablespoon or two in a little bowl to keep it separate).
- Flip: Use a fish spatula to carefully flip the salmon.
- Continue cooking: Cook without moving the fillets until the center reaches 125℉ internal temp, about 6-8 minutes. Option to continue basting as needed.
- Serve: we love serving with cilantro lime cauliflower rice and braised baby bok choy, plus an added drizzle of the glaze on top!
Video
Notes
- Whole30/Paleo: make sure you use orange juice concentrate and coconut aminos!
- Glaze/Marinade: The Glaze can also be used as a marinade. If you are marinating your salmon, place salmon in glass container or reusable bag with as much marinade that will allow salmon to be covered. Let sit for 15-30 minutes. Then cook salmon as desired and discard the marinade.
- Oven Method: You can also cook the salmon in the oven: place salmon skin down on a piece of parchment or foil; sprinkle each piece with a little salt and pepper; spoon a little glaze over each piece and then wrap in the foil or parchment; place on baking sheet and bake at 415 for approx. 20 minutes.; once salmon is fully cooked place each piece on plates and spoon additional glaze on top before serving.
- Storage: place in an airtight container in the fridge for up to 3-4 days.
- Nutrition info: this was only calculated for the salmon, not the serving suggestion of cauliflower rice and bok choy.
Nutrition
Calories: 325kcal | Carbohydrates: 8g | Protein: 34g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 1103mg | Potassium: 861mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg
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