Paleo Honey Ginger Salmon
Total time45 min
Prep time10 min
Cook time20 min
4.8(20)
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- ½ tsp salt
- 1 tbsp olive oil
For the glaze
- 3 tbsp honey
- 2 tbsp low-sodium soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp fresh ginger, finely grated
- 1 tsp sesame oil
- ¼ cup water
- 1 tsp cornstarch
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 2 tsp water
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a small bowl, whisk together the honey, soy sauce, grated ginger, sesame oil, and 1/4 cup water until combined. In a separate small bowl, stir the cornstarch with 2 tsp water until smooth. Set both aside.
- 2
Pat the salmon fillets dry with paper towels and season both sides with the salt. Let them rest at room temperature for 15 minutes.
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