branding

Honey Sesame Seared Salmon Recipe (gluten and dairy free)


Honey Sesame Seared Salmon Recipe | deliciousobsessions.com Follow Me on Pinterest

This honey sesame seared salmon is one of my go-to salmon recipes. When I make it, I feel like I am eating something gourmet at a nice restaurant. Since I can very rarely eat out anymore due to all of my dietary restrictions, these fancy little dishes are something that I keep on hand at all times! But, despite it sounding (and tasting) fancy, it is simple to prepare and can be ready in just a few minutes, as long as you have given it enough time to marinate in advance.

I pair the salmon with a simple side of steamed or roasted veggies and a tossed salad and I’m good to go. Here are some tasty ideas for sides:

Healthy. Flavorful. Delicious.

The key to boosting the flavor in this dish is to use the toasted sesame oil for drizzling over the cooked salmon, right before serving. I don’t often use toasted sesame oil for cooking, because it has a lower smoke point than untoasted sesame oil, but the flavor is out of this world. If you have never tried toasted sesame oil, I implore you to give it a try. It is an ingredient I keep on hand at all times in the kitchen!

Honey Sesame Seared Salmon Recipe | deliciousobsessions.com Follow Me on Pinterest

My affiliate partner, Vitacost, has really good prices on the coconut aminos — almost $1.00 cheaper per bottle than what I pay at my health food store. If you sign up through this link, you’ll get a coupon for $10 off your first purchase from Vitacost, and when your order ships, I’ll get a $10 off coupon for referring you!

Honey Sesame Seared Salmon Recipe (gluten free)
 
Prep time
Cook time
Total time
 
I have linked to the products from my affiliate partners that I personally use and recommend. All funds earned go to help support the maintenance of this site and free content. Thank you! :)
Author:
Serves: 4
Ingredients
  • 2-3 pounds salmon fillets
  • ¼ cup coconut aminos
  • ¼ cup sesame oil
  • 1 lemon, juiced
  • 2 tbsp. honey
  • 1" knob of ginger, finely minced, OR 1 tsp. dried ginger powder
  • 2 cloves of garlic, minced, OR ¼ tsp. garlic powder
  • coconut oil for searing
  • toasted sesame oil for drizzling before serving
  • Diced green onions of chives for serving
  • Toasted sesame seeds for serving
Instructions
  1. Mix all of the marinade ingredients together until smooth.
  2. Place the salmon fillets in a Ziploc bag or a large glass dish (I use my large Pyrex casserole dish, which has a lid).
  3. Pour the marinade over the salmon and let sit in the fridge for a few hours, or overnight.
  4. When you're ready to cook the salmon, heat a skillet, frying pan, or cast iron pan (I use cast iron) over medium heat. Add a tablespoon or two of coconut oil.
  5. Place the salmon in the pan, skin side down. The salmon should sizzle when it hits the pan and this will sear the skin.
  6. Cook skin side down for 2-3 minutes and then flip the salmon.
  7. Pour the remaining marinade in the pan, lower the heat to medium-low, and cook the salmon for 3-5 minutes, or until done.
  8. Salmon will be done when it flakes with a fork.
  9. Serve with fresh chopped chives or green onions, toasted sesame seeds, and a drizzle of toasted sesame oil.
  10. NOTE: Cooking time will vary, depending on the thickness of your salmon fillet.

Subscribe-Footer

About Jessica Espinoza

Jessica is a real food nut, coconut everything enthusiast, avid reader and researcher, blossoming yogi, and animal lover. She has had a life-long passion for food and being in the kitchen is where she is the happiest. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

Discussion

4 comments

  1. This looks SO yummy!

    reply 
  2. This recipe was delicious. I did use soy sauce instead of the aminos. The only thing I would change about it is the cooking instructions. It should be based on the thickness of the filet, as that can vary quite drastically. Otherwise, yum. Definitely making this again.

    reply 

    Adrienne
    Posted 07/25/14

    • Great tip Adrienne! I thought I had that in the recipe already, but I must have not added it. I will make sure it’s updated! Cheers!

      reply 

      Jessica Espinoza
      Posted 07/27/14

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: