Thai Me Up Salmon

Equipment Needed

  • Glass baking dish
  • Knife

Ingredients 

  • 1/2 cup (or more) of Coconut Aminos  ( I judge the amount based on the size of my salmon filet or other meat i'm cooking) 
  • 2-3 cloves of garlic finely diced or pressed 
  • About 1 Tablespoon of fresh ginger, peeled and diced (about 1 inch of the root) 
  • 6-8 oz wild caught salmon filet

Variations

  • 1/2 Tablespoon of raw honey or maple syrup (I find the sweeteners result in a thicker sauce after cooking) 
  • Orange zest 
  • Cilantro garnish

Instructions

Preheat oven to 350

Measure out your desired amount of Coconut Aminos and place in your baking vessel. I usually use just a small 6' x 6' glass baking dish. 

Add the diced ginger and garlic (and optional ingredients) and mix so incorporated evenly. 

Place your salmon filet meaty part down in the marinade (skin up). Cover and place in the fridge for at least 10-20 minutes (really let those flavors soak in!). You could easily let this marinate for multiple hours though as long as it's kept refrigerated. 

When you're ready to cook the salmon, flip the filet over and use a spoon to ladle the ginger and garlic over the top of the filet. This will cook the ginger and garlic perfectly so you still get a lot of the flavor without the intense bite of it being raw. 

Bake for about 10-15 minutes, depending on how you like your salmon. I prefer mine on the rarer side so I will often take it out on the earlier side. 

Pour remaining marinade over your salmon, garnish with fresh chopped cilantro and enjoy! 

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