Grill:

1. Preheat grill to medium/medium high (about 400 degrees). Squeeze juice from one lime onto both sides of your salmon, then sprinkle on salt and pepper. Bring to room temperature while grill is preheating.
2. In a small saucepan, melt coconut oil over medium heat. Remove 1 tsp of the oil and brush or drizzle over flesh side of salmon.
3. Add the coconut aminos and honey to the T of melted coconut oil and bring to a simmer. Cook for several minutes until sauce thickens slightly.
4. Place salmon skin side down and basting with ½ of the honey glaze. Grill over medium high heat for 4-7 minutes or until it can be flipped without sticking. Flip and cook another 4-7 minutes or until salmon is flaky and opaque pink.
5. Remove salmon from grill and drizzle with the remaining honey glaze.

Air Fryer:

1. Preheat your Air Fryer to 390 degrees (or 400 degrees if yours goes that high).
2. Squeeze juice from one lime onto both sides of your salmon, then sprinkle on salt and pepper. Bring to room temperature while air fryer is preheating.
3. In a small saucepan, melt coconut oil over medium heat. Remove 1 tsp of the oil and brush or drizzle over flesh side of salmon.
4. Add the coconut aminos and honey to the T of melted coconut oil and bring to a simmer. Cook for several minutes until sauce thickens slightly.
5. Spray air fryer basket with cooking oil spray. Place salmon skin side down and air fry for 4-7 minutes or until easily flipped. Flip and cook another 4-7 minutes, while basting with ½ of the honey glaze until salmon is flaky and opaque pink.
6. Remove salmon from air fryer and drizzle with the remaining honey glaze.

Oven

1. Preheat oven to 400.
2. Squeeze juice from one lime onto both sides of your salmon, then sprinkle on salt and pepper. Bring to room temperature while oven is preheating.
3. In a small saucepan, melt coconut oil over medium heat. Remove 1 tsp of the oil and brush or drizzle over flesh side of salmon.
4. Add the coconut aminos and honey to the T of melted coconut oil and bring to a simmer. Cook for several minutes until sauce thickens slightly.
5. Place salmon skin side down in a baking dish and baste with ½ of the honey glaze. Cook for 8-10 minutes or until salmon is flaky and opaque pink. Broil for 2 minutes at the end, if desired.
6. Remove salmon from oven and drizzle with the remaining honey glaze.