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Wild Salmon

with Orange Ginger Glaze

It’s hard to beat fresh wild salmon for an easy to make, delicious and nutritious meal. When salmon is in season, Costco will often have it available at a great price. That’s where we got this beautiful filet. The marinade/glaze is really easy to make and adds a little bit of spice to make a great tasting dish even better.

Prep time: 5 minutes

Cooking time: 10-20 minutes depending on the thickness of the filet.

Serves: Plan on about 6-8 ounces of salmon per serving

Ingredients

  • 1 1/2 - 2 lb wild salmon fillets

  • ⅓ cup orange juice

  • ⅓ cup coconut aminos. If you’re not familiar with coconut aminos, it’s a great replacement for soy sauce. Why not use soy sauce? I’ll discuss why you should avoid soy in an upcoming article.

  • 2T organic honey

  • 1t ground ginger

  • 2 cloves garlic, crushed

 

Instructions

  • Combine the orange juice, coconut aminos, honey, ginger and crushed garlic in a bowl and blend well.

  • Place the salmon filet in a large, shallow baking dish or in a large ziplock bag and coat both sides of the salmon with the marinade.

  • Place the salmon in the marinate in the refrigerator for at least an hour. The longer the better.

  • Heat a grill or oven to 325-350 degrees.

  • Grilling: This is where you have to be patient. The secret to grilling or baking fish is to do it slowly at a relatively low temperature. Don’t get in a hurry and overcook it!

    • Grilling: Place salmon on the grill and check frequently for doneness.

    • If you have a thin filet, say 1 inch, it’s going to cook very quickly. You can probably flip it after only 3 or 4 minutes.

    • If you have a thick filet, maybe 3 inches thick, it may take about 10 minutes per side.

    • The salmon is ready when it easily flakes with a fork all the way to the center of the filet.

  • Baking: No need to flip the fish, but check for doneness frequently as you would with grilling above.

  • Optional: Take the remaining marinade and simmer it on low heat to reduce to a sauce and top the salmon with the sauce.