Salmon With Coconut Aminos

The sauce is made with butter, honey, garlic, lemon, and coconut aminos. It's slightly sweet, slightly salty, and coats the salmon in a light, caramel-like glaze. The fish is rich, flaky, and perfect every time.

This recipe is gluten free and paleo-friendly.

Why You'll Love This Meal

I love salmon, don't you? In the colder months, we make salmon chowder. But when it's warm out, this glazed salmon recipe is the perfect meal. It's light and and perfect for summer.

• Quick and easy. Ready in under 20 minutes.
• High in protein. Each salmon fillet has 34 grams of protein
• Works with any side. Serve it with rice, veggies, or salad
• Pantry-friendly. You probably already have everything on hand.
• No mess. One skillet. Easy cleanup.
• Great for leftovers. Flake it into a salad or grain bowl the next day.

Ingredients

• Salmon fillets about 6 oz each, with or without skin
• Flaky sea salt or kosher salt
• Freshly ground black pepper
• Unsalted butter (look for grass-fed butter such as Kerrygold) or coconut oil
• Honey
• Garlic
• Coconut aminos or low-sodium tamari soy sauce
• Lemon

Salmon With Coconut Aminos Recipe

• Bring the salmon to room temperature for about 15 minutes.
• Pat dry with paper towels and season both sides with salt and pepper.
• In a small bowl, stir together the honey, garlic, coconut aminos, and lemon juice.
• Melt 2 tablespoons of butter in a nonstick skillet over medium heat. Add the garlic and cook for about 30 seconds.
• Place the salmon in the skillet, skin side down if using. Cook for 3 to 4 minutes per side, until golden and just cooked through.
• Push the salmon to one side of the pan.
• Add the remaining tablespoon of butter and pour in the sauce. Let simmer for one minute, stirring until slightly thickened.
• Tilt the pan and spoon the sauce over the salmon. Serve warm.

Healthy Sides For Sautéed Salmon

• RoastedAsparagus
• Steamed Broccoli and Carrots
• Roasted Brussels Sprouts
• Oven Roasted Cauliflower and Carrots
• Boiled Cauliflower
• Lemon Asparagus Rice
• Oven Roasted Russet Potatoes with Garlic

Storage and Reheating

You can repurpose your leftovers and fold them into a fish omelette for breakfast!

• Let the salmon cool completely, then store it in an airtight container in the fridge for up to 3 days.
• To reheat, warm gently in a skillet over low heat with a little butter. Or microwave in short 30-second bursts, loosely covered.

Takeaway

Salmon with Coconut Aminos is an easy recipe that tastes great and gets dinner on the table fast. The fish cooks in just a few minutes and is topped with a honey garlic glaze made with lemon and coconut aminos.

This high-protein fish dinner is one you'll want to make again and again. The butter helps brown the fish while keeping it moist, and the quick glaze adds great flavor to the dish.

Perfect for busy weeknights or anytime you want something tasty but not too heavy. Serve it with steamed rice, roasted vegetables, or a simple salad. Dinner's ready in under 20 minutes.