Sesame-Soy Salmon with Ginger Honey Glaze

Adapted from HowSweetEats


Serves 4


1 ½ lbs / 680 gr (or four 6-oz pieces) salmon, skin on or off

4 tablespoons olive oil

2 tablespoons toasted sesame oil

2 tablespoons rice wine vinegar

2 tablespoons coconut palm sugar (or brown sugar if you don’t care about the paleo thing)

2 tablespoons wheat-free soy sauce (or coconut aminos)

2 garlic cloves, minced

1 tablespoon freshly grated ginger

2 tablespoons toasted sesame seeds

Ginger Honey Glaze

4 tablespoons honey (pick one with a mild taste)

1 tablespoon toasted sesame oil

1 teaspoon wheat-free soy sauce (or coconut aminos)

½ teaspoon freshly grated ginger

½ teaspoon toasted sesame seeds


In a bowl combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, and brown sugar. Whisk well until combined.

In a shallow sealable container or in a large Ziploc bag, combine salmon and marinade. Cover or seal and marinate in the refrigerator for 30 minutes.

In the meantime in a small bowl combine all glaze ingredients. Set aside.

Preheat the broiler in your oven to high and place a rack in the middle.

Line a baking sheet with aluminium foil and lightly grease it with olive oil.

Remove the salmon from the marinade and place onto the lined baking sheet. Sprinkle with a bit of salt and pepper and place under the broiler.

Cook for 10 minutes. Remove and brush the top with glaze. Cook for further 2 minutes or until opaque, easily flakable with a fork, and perfectly glazed.

Remove immediately, sprinkle with toasted sesame seeds and chopped scallions if desired, and serve.