Ingredients

• 4 salmon fillets, about 6 oz each
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons honey
• 2 tablespoons coconut aminos or gluten-free tamari
• 1 tablespoon fresh lime juice
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds, for garnish

Instructions

1. Pat the salmon fillets dry with paper towels and season with smoked paprika and black pepper.
2. In a small bowl, whisk together the honey, coconut aminos, lime juice, garlic, and ginger.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Place the salmon skin-side down in the skillet and cook for 4 to 5 minutes.
5. Carefully flip the salmon and cook for another 2 to 3 minutes.
6. Reduce the heat to medium-low and pour the honey-garlic mixture into the skillet around the salmon.
7. Cook for another 2 to 3 minutes, spooning the bubbling glaze over the salmon frequently, until the glaze thickens slightly and the salmon is cooked through.
8. Remove from the heat and allow the salmon to rest for 2 minutes.
9. Spoon the remaining glaze over each fillet and garnish with sliced green onions and sesame seeds.

Notes & Tips

• Keep the heat moderate after adding the honey glaze because the natural sugars can burn quickly.
• For a slightly less sweet glaze, reduce the honey to 1 1/2 tablespoons.
• Pairs especially well with steamed broccoli, asparagus, cauliflower rice, brown rice, or a crisp cucumber salad.
• Leftovers can be refrigerated for up to 2 days and are excellent served cold over a salad.