Honey Glazed Salmon

October 5, 2015

Every once in a while I come across an amazing recipe and OMG is this one of them! I miss having an abundance of Alaskan seafood and still refuse to buy it in Portland (have you seen those prices?!). I savor every last piece of halibut or salmon my freezer holds (it's now empty) and plan on depleting my parents' freezer when I go home this month (sorry mom and dad!).


So, back to the good stuff. I made this recipe last night and am in love. Super easy but with a lot of flavor. Salmon is epically good for you - it's a high quality protein source, contains all 9 essential amino acids (making it a complete protein), has high amounts of omega 3 fatty acids, and contains vitamins A, D, B6, B, and E. All-in-all, you really can't go wrong with salmon. Just make sure you are buying WILD salmon and not that farmed junk.


Instead of grilling the salmon, I baked it in the Pyrex dish with the marinade. It gave the salmon a lot of flavor and kept it moist! Serve with your vegetable of choice. I ate it over a simple bed of mixed greens. Enjoy!



Grilled Honey Glazed Salmon

Recipe adapted from draxe.com



1/4 cup honey

4 garlic cloves, minced

1 tsp ginger

1 tablespoon ghee

¼ cup coconut aminos or low-sodium soy sauce

1 tablespoon fresh thyme

Sea salt and black pepper, to taste

2 pounds wild caught Alaskan salmon



  1. In a small pan (I used a small Pyrex baking dish), whisk together honey, garlic, ginger, aminos, ghee, thyme, salt and pepper, to taste.

  2. Place salmon into pan and coat with mixture

  3. Refrigerate for 15 minutes, flip salmon in pan and recoat other side. Refrigerate for another 15 minutes.

  4. Option 1: Preheat an outdoor grill for medium heat and lightly oil grate. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

  5. Option 2: Preheat your oven to 400. Put the entire pan into the oven (marinade and all!) and bake 15-20 minutes or until fish flakes easily with a fork, skin side down.



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