This post contains affiliate links. Click here to see what that means! That being said, we only promote authors, products, and services that we wholeheartedly stand by!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
This is an easy and flavorful preparation of salmon that I make often. I like to pair it with a big salad or a veggie stir-fry with coconut aminos. It keeps for a few days in the refrigerator, so I usually make a large fillet and then eat it for breakfast or dinner in the following days. You can halve the recipe if you have a smaller portion or are only making it for one meal.
- 16-24 oz salmon fillet
- 2 tablespoons coconut oil, melted
- ¼ teaspoon ginger powder
- ¼ teaspoon sea salt (smoked sea salt adds a nice flavor here)
- 3 tablespoons fresh parsley, minced
- Preheat your oven to 400 degrees F. Wash and dry the salmon fillet and place on a oiled baking dish. Spread the coconut oil over the fillet and then sprinkle the ginger and sea salt all over. Bake for 15-20 minutes (depending on the thickness of your fillet), or until the thickest part barely flakes.
Just bought tons of salmon; making this for dinner NOW. Yum!
This was amazing BTW. I usually smother my salmon in herb-infused olive oil and either lemon juice or ACV so this was a pleasant surprise packed with more flavor than I expected. Takes half as long, too — it’s a keeper! Thanks for sharing!
Thanks for letting me know it worked out! 🙂
Fresh ginger and salmon, yum!! Thanks for the recipe, will try this week when I get some fresh salmon!
[…] Ginger Baked Salmon** […]
I don’t eat fish. What do you recommend that I substitute the salmon and tuna with? Also do you suggest an Omega 3 vitamin since I don’t eat fish?
I recommend finding a recipe for a different kind of meat if you don’t eat fish. Green Pastures makes a great fermented cod liver oil supplement that comes in capsules. Good luck!
[…] Ginger Baked Salmon (courtesy of Mickey Trescott at Autoimmune Paleo) […]
[…] Cook multiple dishes that call for the same oven temperature. Unless you have two ovens (lucky!) you are not going to be able to cook two dishes at different oven temps. For instance, I like to pick out a vegetable and a meat recipe that call for the same oven temp (like my Rainbow Roasted Root Vegetables and Ginger-Baked Salmon). […]
[…] Ginger Salmon on noodles with stir-fry veg […]
[…] to eat more like the Autoimmune Protocol template tells me to do – Ginger Baked Salmon with steamed broccoli and carrots for dinner – YUM! And left overs for lunch today – […]
I thought this link from the (old) Autoimmune Paleo 2-week meal plan was a fresh rosemary baked salmon recipe at one point? I had it memorized but now I’ve forgotten it.
~^ o ^~
Hi Courtney! This is the same recipe, but you could try it with rosemary!