Servings 0
Ingredients
- 1 lb wild-caught salmon
- 2 tbsp lemon juice
- 2 tbsp coconut aminos or low sodium soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
Instructions
- Whisk together lemon juice, coconut amino acids or soy sauce, honey and sesame oil. Divide marinade in half.
- Place wild-caught salmon fillet in a shallow dish and pour half of marinade over the top. Let sit for at least 1 hour refrigerated.
- Oil an outdoor grill and heat to medium heat, about 350F. Grill salmon until flesh is opaque, about 5 minutes for every inch of thickness on each side. You can also use a grill pan to cook salmon on the stovetop as an alternative to an outdoor grill.
- Pour reserved marinade over the top before serving and a sprinkle of optional multi-colored sesame seeds. Try with a side of steamed, mixed veggies and lemon wedges.