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
- Rinse and pat dry salmon fillets
- Rub each with a lemon wedge.
- Brush 2 teaspoons oil on flesh side of salmon (to help the seasoning stick).
- In a bowl, mix nutmeg, cinnamon, garlic powder, salt, onion powder and black pepper.
- Sprinkle each filet with homemade spice mix.
- Let sit covered in fridge for 1 hour.
- 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).
- At the same time, heat skillet and coat bottom with 2 teaspoons of oil.
- When oil is hot, place salmon in skillet, flesh side down, and cook over medium-high heat for about 4 minutes or until brown.
- Flip over.
- 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).
- This will then cook like a glaze, slightly caramelizing the coconut aminos.
- Remove and pour remaining "cooked" sauce over the fish.
- Serve and enjoy!