For all those who struggle with anything hormone or autoimmune related, this recipe is for you! I found this recipe tonight from another blogger, The Bettered Blondie. If I am being honest here, I only picked it because it was the first salmon recipe to show up on my Pinterest search and I was too hungry to spend any more time searching. Lucky find on my part!

A thick, wild-caught salmon filet smothered in a savory blend of coconut aminos, fresh ginger, garlic, sesame oil, and rice vinegar. All clean ingredients! It was salty, a little sweet, and so delicious. I paired with blistered green beans and black rice, one of my favorite grains.

Have you ever tried black rice? It’s so unique. Nutty and earthy unlike its white and brown family members. It has more fiber, protein, and various other nutrients. For example, black rice contains anthocyanins, which just a big word for the pigment give blueberries their color and antioxidant properties! Fun fact: black rice contains a higher antioxidant profile than blueberries.

Back to the salmon. I love this recipe because you save half the marinade, boil it down, and use it as a sauce when you’re ready to eat. It was the perfect finish to this dish. My husband loves anything doused in sauce so this was a win win. Try it out and let me know if you like it too!

Print Recipe

Asian Baked Salmon

A healthier Asian sauce coats this Salmon with delicious flavor.

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Main Course

Keyword: coconut aminos, garlic, ginger, salmon, sesame

Servings: 4

Ingredients

• ½ cup coconut aminos
• 2 tbsp rice vinegar
• 2 cloves garlic
• 1½ tsp fresh ginger
• 1 tbsp sesame oil divided
• ¼ tsp pepper flakes optional
• t tbsp sesame seeds raw or toasted
• ¼ tsp sea salt optional

Instructions

• Preheat oven to 425.° Line a baking sheet with parchment paper or spray a baking dish with olive oil.
• Combine coconut aminos, rice vinegar, garlic, ginger, and pepper flakes in a small pot. Simmer until thickened. Set aside.
• While the sauce is thickening, pat the salmon dry and lightly coat with sesame oil, a dash of salt, and pepper. Bake for 15 minutes or until salmon is opaque, flaky, and 145.°
• Drizzle the sauce over salmon, sprinkle with sesame seeds, and enjoy!