"Hot Wing" Salmon Recipe


  • 5 garlic cloves, minced
  • 3 tablespoons gluten-free tamari OR ¼ cup + 2 tablespoons coconut aminos
  • 2 tablespoons honey
  • 3 tablespoons sesame oil
  • ½ teaspoon paprika
  • 2 - 3 tablespoons hot sauce
  • 4 (6-ounce) wild salmon filets
  • 2 tablespoons coconut oil
"Hot Wing" Salmon Recipe
  1. Add garlic, soy sauce, honey, sesame oil, and paprika to a small bowl and mix. Add the hot sauce until you reach the level of desired heat.
  2. Add the salmon to a glass dish and top with the sauce, reserving about 3 tablespoons for later. Let marinate in the fridge for at least 30 minutes, and up to 6 hours, turning the fish at least once.
  3. Add the coconut oil to a large pan over medium-high heat. Rotate the pan to coat the bottom evenly in oil and add the salmon, along with any excess marinade from the glass dish.
  4. Cook the salmon for about five minutes, then flip. Continue cooking for another five minutes, or until the internal temperature reaches at least 135 degrees F.
  5. Remove from heat and serve immediately, topping with the reserved sauce.

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