Hey everyone! I have a dozen or so half-finished articles lined up, so while I am plugging away on them, I thought I would publish my recent culinary adventure.
First, a confession: I recently purchased 14 lbs. of wild-caught salmon from VitalChoice (arguably one of the best wild seafood sources in the world), knowing full well that I seriously dislike the taste of salmon. I do not mind them personally – I think they are swell sea creatures – but the taste of cooked salmon does not bode well with me. I will take stinky canned tuna over any sort of salmon any day. However, I know salmon is perhaps one of the healthiest foods in the world, and contains a myriad of antioxidants (astaxanthin for the win!) and omega 3 fatty acids. It is easy to digest, looks pretty, and is easy to prepare – but how do I get past the taste? Well, I thought, I love the taste of teriyaki or anything remotely resembling teriyaki, so that got my inner wheels turning about using my faux soy sauce (coconut aminos) and a sweet glaze to downplay the strong flavor of the fish. The results practically made me purr.
For those of you without this salmon-aversion problem, friggin cook it however you want to, but this one will be a winner for anyone who thinks they cannot eat salmon.
Simple Sweet & Savory Glazed Salmon
You will need:
- 16–24 oz. wild-caught salmon filet, boneless (do not get skinless — keep that skin on!)
- 2–3 Tbsp. coconut aminos
- Raw, unfiltered honey
- Garlic granules (garlic powder will also suffice)
- Chicken or fish seasoning blend
- (Optional) a little powdered ginger or ginger juice
See how short that ingredient list is? You probably have everything already, except maybe the coocnut aminos, which you can get here or at a local Whole Foods or health store.
So here’s how you do it:
- First, make sure your salmon is nowhere near frozen. If it is frozen, keep it wrapped in its package and put it in a container of water to thaw. Once thawed, give it a nice rinse under cool water and lightly pat dry (no one wants to eat towel lint).
- Preheat the oven to 400 F.
- Line a baking tray with foil or unbleached parchment paper.
- Put the salmon skin-side down on the foil/paper.
- Drizzle coconut aminos onto the salmon and let it soak in. Depending on the size of the filet, you may use 2–3 Tbsp. Use what you feel is necessary.
- Sprinkle on garlic granules and fish seasoning to your taste. I use about 1 tsp. each to really get the salmon coated in the seasonings. This would also be the time to apply your choice of ginger, should you choose to use it.
- In a zig-zag motion, drizzle honey onto the salmon. If you have a squeeze bottle of raw, unfiltered honey, just squeeze it straight out of there. If not, scoop out a Tablespoon and make a nice light drizzle over the filet.
- Done! Once the honey is on, don’t touch it, otherwise it will get all smeary and stick to you instead of the fish.
- Bake for 15–20 minutes. Check on it at 15 minutes to see how it’s doing. You know it’s ready when it flakes easily with a fork and looks mighty fine.
Hint: When you serve up a nice piece of this salmon filet, make sure to get that nice brown fat that lies right under the skin. Omega 3 fatty acids are highly concentrated in that brown part, so go for it. Your body (and your skin) will thank you.
I hope you enjoy! If you have any salmon recipes of your own, do share them with me in the comments below – I would love to try them out.