Honey-Lime Glazed Salmon

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Were you expecting a holiday recipe this month!? Instead of a decadent Thanksgiving dish, I wanted to share something to help balance out all the turkey, mashed sweet potatoes and pumpkin pie you’ll be eating! Bonus: this recipe will be on your table in 20 minutes or less!

I find in the winter seafood gets forgotten about. We embrace grilled salmon and raw oysters in the summer and then promptly replace all those omega 3s with warming roasts and chicken soups. But I want you to get the benefits of seafood all year round, so I created this pan-seared Honey-Lime Glazed Salmon recipe for you! No need to grill in your winter coat or eat the same old plain, broiled salmon tonight.

The best part of this dish is it’s one-pan and cooks in 8 minutes! The lime juice adds just enough tartness to tone down the sweetness of the honey. Fish sauce and garlic are added for a dose of savory and to increase the depth of flavor as the glaze reduces and thickens. As a note, you can omit the cassava flour but a dusting of it does help the salmon crisp up and develop a nice crust which contrasts nicely with the glaze.

I love serving this with smoothly mashed rutabaga. Just peel and chop rutabaga, steam in a steamer basket until fork-tender and puree with coconut oil and sea salt. Serve with a side of greens (can’t forget those) for a comforting and flavorful way to get your seafood (and vitamin D!) in during these colder months!

5.0 from 1 reviews
Honey-Lime Glazed Salmon
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
Instructions
  1. In a glass bowl, whisk together the honey, garlic, lime juice and zest, fish sauce and just ½ teaspoon sea salt. Set aside.
  2. Pat salmon filets dry and coat both sides evenly in the cassava flour and remaining ½ teaspoon sea salt.
  3. Heat avocado oil in a large cast iron skillet over medium-high heat. Sear the salmon, flesh side down, for 2 minutes until browned. Flip with a large spatula and sear skin side down for 2 minutes until browned.
  4. Pour in the glaze and allow it to bubble and froth. Continue to cook the salmon skin side down for 2 more minutes as the glaze reduces. Flip one last time and reduce heat to medium-low.
  5. Finish cooking the salmon flesh side down as the glaze caramelizes for 2 more minutes and the fish is cooked throughout.
  6. Transfer to a serving platter and spoon any leftover glaze onto the salmon prior to serving.

 

About Alaena Haber

Alaena Haber is the recipe creator and blabber, err… blogger, behind Grazed and Enthused, an Autoimmune Protocol diet and lifestyle blog. Alaena initially began blogging in 2014 to re-spark her passion for cooking while on the elimination phase of the Autoimmune Protocol, which she uses to address Hashimoto’s and leaky gut symptoms. Enthused by her rapid health progression, she decided it was time to help others by devoting more (okay, all) of her spare time to the autoimmune community. Alaena has three requirements for her recipes: they must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.

8 comments

  • Missy Maiorano says

    I am new to the AIP Low Histamine world, having been diagnosed with chronic urticaria in November. I LOVE the resources on here, especially the recipes. So helpful now that I am no longer afraid to eat (December was a rough month! I lost much too much weight out of extreme fear of food). Now, I am getting into the swing of things with a modified AIP to accommodate low-histamine foods.
    My question: Our family has a big Disney World trip next month. We planned it before the hives arrived. I was so excited for the trip but now I am filled with anxiety because I am really not sure what to eat while we’re there. Thanks for any advice.

  • Laura Hill says

    I am new to eating AIP (I have Ankylosing Spondylitis) and I made this salmon recipe last night, it was absolutely delicious!! The best salmon I’ve ever cooked, thank you for such a great recipe x

  • Cheryl says

    Why does everyone say cassava is alright to consume, when it is in the wheat family?

    When I ingested cassava crackers I did get very sick.

  • Deborah R Elliott says

    I am in Michigan, and haven’t found Fish Sauce…. Exactly what is it, and where can I purchase it? Thank You 🙂 Learning to live AIP…. Cheated a bit, because it was my birthday… and boy, did I get a gift I didn’t want! Stomach pain all night long, and even the next day….. still recovering from that little/big mistake!

    SO thankful for your books, and site…. Also, Real Plans 🙂

    • Mickey Trescott says

      Hey Deborah! We’ve linked to a good one on Amazon in the recipe above! A good natural grocer should have it as well. 🙂

  • Krista says

    Hi there, don’t most brands of fish sauce have added sugar? Do you have any brand suggestions? Thanks!

    • Mickey Trescott says

      Hi Krista! We usually recommend Red Boat fish sauce, or you could use some anchovies preserved in salt to get the same flavor. Good luck!

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