Kate here. I’m bringing you a new recipe, well, new to you anyway! I have a pretty vast archive of recipes I’ve created over the years, and am happy to bring them to Primal Peak. Along with the recipe, you’ll get to see my photography. Shannon usually provides all the recipe photos, since she is much better at it that I am! But these photos are coming to you via my homemade light box and point and shoot. I need an upgrade, that’s for sure!
This recipe is one of my tried and true favorites. I usually buy a whole side of salmon and portion it myself, but most butcher counters are willing to portion it for you. Just watch for bones. Cooking fish can be scary for some people. Please don’t be intimidated, this recipe is super easy. Keep in mind that like tuna and red meat, salmon does not need to be served well done. Slightly “pink” in the middle is ok, as long as it’s warm.
A few tips for purchasing salmon:
- Wild is the only way to go, preferably from Alaska.
- It should smell like the ocean, not like fish.
- The flesh should be moist, and free of gaping, which is when the flakes start separating from one another.
- Color does not necessarily mean quality, wild coho salmon is paler than the farmed version – read the labels.
Now to the recipe!
- 4 Salmon portions (6-8 oz each)
- ¼ cup Coconut aminos
- ½ inch fresh Ginger, grated
- 2 cloves Garlic, minced
- 1½ tsp Honey
- Black pepper, to taste
- Preheat oven to 400 degrees.
- In a small bowl, whisk together coconut aminos, ginger, garlic and honey. Set aside.
- Season salmon portions with black pepper only.
- Heat 1 tablespoon coconut oil over HIGH heat in oven safe pan. Place salmon portions in pan, skin side up, and don't move for 3-4 minutes, until flesh is golden brown. Flip salmon over (skin side down) and spoon honey ginger mixture over each portion. Move pan into oven. After 3 minutes, baste salmon with glaze and return to oven for another 3-4 minutes. Remove from pan and serve immediately drizzled with the extra glaze!