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Asian Glazed Salmon

Super easy Asian Glazed Salmon is not just delicious, healthy but is ready in 25 minutes. Crunchy fresh vegetables and omega rich Salmon coated in a salty sweet asian sauce makes the perfect weeknight dinner. This recipe is gluten-free, dairy free, paleo and whole 30 friendly and loaded with superfoods.
Course Main Course
Keyword Gluten Free, Paleo, Salmon, Whole 30
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4



  • 2 cup coconut aminos
  • 2 tablespoons cup honey
  • 1 cloves garlic minced
  • 2 teaspoon freshly grated ginger
  • 1/2 teaspoon sesame oil


  • 1 tablespoon ghee
  • 1 tablespoon olive oil
  • 1 1/2 pound salmon {I used sockeye}
  • 2 cups broccoli florets
  • 1 red or yellow bell pepper trimmed and sliced thinly
  • 2 stalks of celery trimmed and diced
  • 1 large shallot trimmed and diced
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper


  • 1 teaspoon sesame seeds
  • 1 tablespoon fresh cilantro chopped



  1. In a small bowl whisk together coconut amino, honey, garlic, ginger, and sesame oil


  1. Preheat oven to 400°
  2. Melt ghee and olive oil in a heavy oven safe skillet over medium high heat.
  3. Add broccoli, bell pepper, celery and shallot to pan. Stirring to cook evenly. I cooked mine 5 minutes, You want your vegetables still crisp, not soft and mushy. When you can pierce broccoli stems with fork use a spoon remove your vegetables from the skillet and set aside on plate.
  4. Add salmon {if salmon has skin place skin side down} to skillet and pour marinade over top.
  5. Place pan in oven and cook for 8 minutes. Remove pan and add vegetables back into pan lightly pushing vegetables into the marinade. Place back in oven and cook an additional 7 minutes. Remove and let cool a few minutes before serving.
  6. Top with sesame seeds and fresh cilantro