Servings: 3 servings
Calories: 335kcal
Cost: $10
Equipment
- baking sheet (I like using my toaster oven)
Ingredients
For the salmon:
- 1 pound wild caught salmon I like Butcher Box, if you use my code you can get $30 off your first order.
- 1/4 cup coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp sriracha sauce
- 1/4 cup-1/3 cup honey
- 1 tbsp freshly grated ginger I like using this tool to grate ginger.
- 10 cloves garlic minced
- 2 tbsp sesame oil
To garnish:
- red pepper flakes
- sesame seeds
- green onions
OPTIONAL SIDE:
- 1 bag cauliflower rice
Instructions
- Preheat your oven or the toaster over to 350. Mix all ingredients except the salmon and rice in a bowl. Add 1/2 of the sauce to a ziplock bag and add the salmon, move the salmon around so it marinates evenly. Remove the salmon from the bag and add to a baking sheet. Pour the remaining sauce from the bag on to the salmon. Cook the salmon for 15-20 minutes.
- While the salmon is cooking, make the optional cauliflower rice. Once the salmon is done, garnish with green onions, sesame seeds and red pepper flakes if desired. Use the remaining half of the sauce to dip the salmon in.
Notes
Nutrition
Serving: 1piece | Calories: 335kcal | Carbohydrates: 8g | Protein: 31g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 635mg | Potassium: 798mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg