Description
Make this Honey Glazed Salmon oven baked, in an air fryer, or grilled. Whichever method you use, it’s a quick, healthy, gluten free, dairy free meal perfect for a weeknight or fancy enough for company!
Ingredients
Scale
1 1/4 lb wild Alaskan salmon (I love Butcherbox Salmon)
juice of one lime
1 Tbsp plus 1 tsp of coconut oil
3 Tbsp of coconut aminos (or low sodium soy sauce)
2 Tbsp honey (can sub maple syrup)
Instructions
Grill:
- 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.
- 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.
- 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.
- 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.
- Remove salmon from grill and drizzle with the remaining honey glaze.
Air Fryer:
- Preheat your Air Fryer to 390 degrees (or 400 degrees if yours goes that high).
- 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.
- 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.
- 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.
- 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.
- Remove salmon from air fryer and drizzle with the remaining honey glaze.
Oven
- Preheat oven to 400.
- 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.
- 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.
- 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.
- 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.
- Remove salmon from oven and drizzle with the remaining honey glaze.
Notes
Makes 4 (5 oz.) servings
21 Day Fix: 1 RED, 1 TSP, 1 1/2 sweetener TSP (per serving)
WW link for personal points: Honey Glazed Salmon
Nutrition
- Serving Size: 1 5oz piece of salmon
Keywords: salmon, seafood, fish, asian, grill, honey, marinade, teriyaki, dinner, low-carb, gluten-free