Crispy on the outside, tender on the inside, this sweet and tangy salmon recipe is an easy weeknight meal that will quickly have everyone coming back for seconds.
Ingredients
FOR THE SALMON
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 4 (4 to 6 ounces each) skin-on salmon fillets
- salt and fresh ground black pepper to taste
FOR THE BROWN SUGAR GLAZE
- 1 tablespoon melted coconut oil
- 2 tablespoons low sodium soy sauce
- 2 tablespoons low sodium Worcestershire sauce
- 1/4 cup light brown sugar
- 1 teaspoon grated fresh ginger
- zest of 1 lime
- juice of 1 lime
- fresh ground black pepper to taste
- chopped fresh cilantro or parsley, for garnish
- sliced green onions, for garnish
Instructions
FOR THE SALMON
- Heat olive oil and butter in a large skillet over medium-high heat.
- Season salmon fillets with salt and pepper and transfer to the skillet, skin-side up.
- Cook for about 5 to 6 minutes, or until browned and cooked about three quarters of the way through.
- Flip over and cook for 2 more minutes.
In the meantime prepare the BROWN SUGAR GLAZE
- In a mixing bowl combine melted coconut oil, soy sauce, Worcestershire sauce, sugar, ginger, lime zest, lime juice, and fresh ground black pepper; whisk until thoroughly combined.
- Once the fish has cooked on both sides, lower heat to medium and add the brown sugar glaze to the pan.
- Swirl it around and cook for 1 minute, or until it starts to thicken, flipping each fillet around to coat.
- Remove from heat.
- Garnish with cilantro/parsley and green onions; serve.
