I could probably eat salmon everyday. I was super spoiled when I lived in Seattle – the seafood was so fresh and delicious. Pike Place Market was an amazing place to gather recipe inspiration.
I have so many favorite salmon recipes, but this one from The Pioneer Woman is an all-time favorite. Enjoy!
- PREP TIME: 5 Minutes
- COOK TIME: 10-25 Minutes
- SERVINGS: 2 Servings
- 2 Wild-Caught Salmon Fillets, skin on (leaving the skin on is key for this recipe so it gets nice and crispy!)
- Salt & Pepper
- Olive Oil
- 2 Tablespoons Ghee (optional). I love this brand and prefer it over many others. *Most people with a dairy intolerance find that they can tolerate ghee (and butter). More info on what ghee is here.*
- 3 Tablespoons Honey
- 3 Tablespoons Low Sodium Tamari (regular low sodium soy sauce if you are not gluten-free). Use Coconut Aminos for paleo option.
- Zest of 2 limes
- 3 limes
- Cilantro, for garnish
- Cooked Rice, for serving
Begin cooking rice if you are not using pre-cooked rice. Preheat oven to 400. Season salmon with salt and pepper. Heat about 1 tbsp. olive oil in a nonstick skillet over medium to medium-high heat. Place salmon filets skin side down in the pan. Cook for 5 minutes to get them crispy (but don’t let them burn!). Flip to the other side and cook for another few minutes. Remove salmon to a plate. Check to see if salmon is done (mine never is as the filets are usually thick cuts)– if not, I like to bake in oven for about 8 minutes. You can also continue cooking on the stove (just be sure to turn oven off!).
In the same skillet, add the butter, honey, tamari, juice of two limes and lime zest. Stir and cook over medium heat for a couple of minutes, until the glaze is thick. Taste and adjust the flavors, if preferred. Cook for another few minutes if you like a thick glaze (I do!).
Place salmon back into the skillet and spoon the glaze/sauce on top. Stir together cooked rice with a little lime juice and zest from third lime. Serve the salmon over the rice, topping with extra sauce. Sprinkle with chopped cilantro and add a lime wedge.
*I adapted this recipe from The Pioneer Woman