Jackie So excited to share this super quick, super tasty recipe with you! This one is full of flavor and done in 10-15 minutes tops! Even if you don’t like salmon, I think you’ll love this recipe. The glaze packs a ton of flavor and would be great on any fish, honestly.
This one is inspired by a glaze I used to make for tuna steaks long before doing Whole30. It was made with honey and soy sauce, so this new version is adapted for Whole30 with no honey and coconut aminos instead of soy sauce. I’ll tell ya, not sure why it ever needed the honey to begin with, this one is still sweet and tangy with out it! That’s one of the big things I learned with Whole30, how little sugar you actually need once you’ve started to cut out all the added sugar from your diet. You won’t even miss it, especially in this one! So, coconut aminos instead of soy sauce, fresh garlic, fresh ginger and a bit of whole grain mustard make this sauce super flavorful.
Fresh Garlic & Fresh Ginger
These are two ingredients I used to shy away from and opt for either dry or already minced/grated. I promise you they’re easy to work with and the fresh flavors are so worth it. I’m sure many of you already use fresh garlic but perhaps are intimidated by fresh ginger. I urge you to give it a shot! There are tons of videos on how to peel fresh ginger, so I won’t add to that, but basically you cut off the amount you need and use a spoon to peel off the skin. When I’m super lazy I will even just use a paring knife which just has a bit more waste as you take more of the ginger with the skin, but certainly a quick option!
Let’s get cooking!
As I mentioned in the intro this comes together really fast. You’ll want to get your sauce ingredients all whisked together and simmering on the stove for when you start your salmon. Typically I cook fish under the broiler, but this time I did it in the cast iron skillet and got a nice crust. So whichever method you prefer, the fish will be done in about the same amount of time.
Skillet method:
Heat a skillet over medium/high heat. Once heated add about 1 tbsp of avocado oil, salt & pepper to the pan and let that heat up. Then carefully place the fish in the pan. Cook about 5 minutes per side. The fish will release from the pan when it’s ready to flip so don’t force it!
Broiler method:
Cover a baking sheet with foil, oil both sides of the fish and season with salt and pepper. Place under the broiler for about 5 minutes per side. Be careful if you have a gas oven as salmon is very oily and will start to “spit” as it cooks. You don’t want a grease fire. You can place this on a lower rack and cook a bit longer to avoid that splatter.
Serve it up!
All the while, your sauce is simmering on the stove ready for you to drizzle on when the fish is done. You can serve this in so many ways! If doing Whole30, you can serve it on top of cauliflower rice, sweet potato rice, celery root rice. I love to sauté up a bunch of kale or spinach to serve with it as well. If not doing Whole30, it’d be great on rice, banza rice, rice noodles. This would even make a great salad topper. Lots of options here!
If you make this one, let me know how you made it yours, I hope you enjoy it!
Whole30 Sweet & Tangy Mustard Glazed Salmon
Ingredients
- 2 Salmon filets
- 1/2 cup coconut aminos
- 1 tsp stone ground mustard
- 1 clove garlic minced
- 1/2 inch ginger grated
- 1 tbsp avocado oil
Instructions
- Whisk together the glaze ingredients and let simmer in a pot over medium heat, stirring occasionally
- Pat your salmon dry, heat a skillet over med/high heat
- Once heated add the avocado oil, once the oil is hot place your fish skin side down and cook for 5 minutes
- Flip your fish, it should release easily from the pan, if not give it a minute or two before trying again, cook another 4-5 minutes. Cooking time depends on the thickness of your fish.
- Once your fish is done remove from your skillet, I also remove the skin, and pour over your glaze
