August 29, 2014

Seared Salmon with Orange Glaze

Need to take your fish game up a notch? This recipe is satisfyingly sweet with a hint of ginger spice. Serve with steamed bok choy, the glaze will make enough for a yummy sauce. Your kids will love it too, promise!

Seared Salmon with Orange Glaze


4 6-ounces of wild salmon fillets (best choice is Alaskan and wild caught)

1 tbsp coconut oil

1/4 cup tamari

1/3 cup freshly squeezed orange juice

1/4 cup maple syrup

3 tbsp rice wine vinegar

1/2 tsp ginger, minced


1. Mix tamari, orange juice, maple syrup, rice wine vinegar and ginger together. Pour the marinade over the fillets, and turn to coat. Cover and marinate for at least 30 minutes.

2. Preheat oven to 400°F.

3. Remove the salmon from the marinade, reserving the marinade, and season both sides with salt and pepper. Heat the coconut oil in a large nonstick skillet over high heat for 1 minute on each side. You should hear a sizzle. Remove fillets from the heat and transfer to a glass baking dish and bake for 10 minutes. Remove them from the oven.

4. Meanwhile, pour the reserved marinade into the skillet and simmer for 2 to 3 minutes, until thick and syrupy. Remove the salmon from the oven, drizzle the with the remaining glaze and serve.

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