Parents, you’ve got questions, we’ve got answers.

Or just as likely, we’ve got questions and you’ve got answers.

Challenge: Enter TODAY's Ultimate Cook-Off Contest

Asian Style Salmon Fillets

Vote up!
Share on Facebook Share on Twitter Email this article

Delicious, incredibly clean salmon dinner. Gluten-free, dairy-free, soy-free and no added sugar

Asian Style Salmon Fillets


  • 8 6oz salmon fillets
  • 1 lemon, cut into wedges
  • 4 tsp coconut oil, divided
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cinnamon
  • 2 Tbsp garlic powder
  • ¾ tsp sea salt
  • 1 Tbsp onion powder
  • ⅛ teaspoon black pepper
  • ¼ cup coconut aminos


  1. Rinse and pat dry salmon fillets
  2. Rub each with a lemon wedge.
  3. Brush 2 teaspoons oil on flesh side of salmon (to help the seasoning stick).
  4. In a bowl, mix nutmeg, cinnamon, garlic powder, salt, onion powder and black pepper.
  5. Sprinkle each filet with homemade spice mix.
  6. Let sit covered in fridge for 1 hour.
  7. Make the sauce: in a saucepan, place coconut aminos over medium heat and let simmer until sauce is thick enough to coat the back of a spoon (about 7-10 minutes).
  8. At the same time, heat skillet and coat bottom with 2 teaspoons of oil.
  9. When oil is hot, place salmon in skillet, flesh side down, and cook over medium-high heat for about 4 minutes or until brown.
  10. Flip over.
  11. Pour the coconut aminos sauce over the newly exposed sides of the fillets and cook another 4 minutes with the sauce on top (note: I like my salmon a little bit more well-done. I usually cook for a few minutes before adding the sauce, as the sauce tends to caramelize and stick to the bottom of the pan if it sits too long).
  12. This will then cook like a glaze, slightly caramelizing the coconut aminos.
  13. Remove and pour remaining "cooked" sauce over the fish.
  14. Serve and enjoy!

Recipe Tags

This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!