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–+ servings

Easy 30-minute Sesame Ginger Salmon

This recipe is the perfect date night option!
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 2
Calories 957 kcal

Ingredients
  

  • 3/4 c soy sauce or coconut aminos
  • 1/3 c apple cider vinegar
  • 4 Tbs sesame oil
  • 2 Tbs ground ginger
  • 1 Tbs garlic powder
  • 1 Tbs rice vinegar
  • 2 Tbs maple syrup
  • 1 Tbs sesame seeds
  • 12 oz salmon boneless, skinless
  • 5 Tbs almond flour
  • 3 Tbs tahini

Optional Toppings

  • scallions
  • sesame seeds

Instructions
 

  • In a bowl or pan large enough to fit the salmon, mix the soy sauce, apple cider vinegar, sesame oil, ground ginger, garlic powder, rice vinegar, maple syrup, and sesame seeds
  • Once mixed, rinse, dry, and toss the salmon in the marinade, coating all sides
  • Place the container in the fridge and allow the salmon to marinade for 15 minutes
  • After, heat a frying pan on medium-high heat for 2 minutes
  • Without coating the pan, remove the salmon from the marinade and place in the heated pan
  • Sear the salmon on the first side for 2 minutes
  • Flip the salmon and sear for 1 minute on the second side
  • After 1 minute, cover the pan and allow the salmon to cook for another minute on that side
  • Remove the lid and flip the salmon, rolling it around in the juices as you flip it
  • Reduce the heat to low and cook for another minute
  • Flip salmon for the last time, remove the pan from heat, and allow to sit in pan for 1 final minute
  • While the salmon is "cooking" on the side, heat a small sauce pan for 2 minutes on medium heat
  • Take the remaining sauce marinade and pour it into the heated sauce pan
  • Take the almond flour and dissolve it into 1/4 cup of water
  • Add the almond flour slurry to the sauce pan when it has begun to simmer
  • Mix well and allow the sauce to simmer for 2 minutes
  • Increase the heat to medium-high and add tahini
  • Allow to bubble and boil for 2 minutes, stirring occasionally to ensure sauce thickens
  • Remove sauce from heat and serve over salmon

Notes

Pairs well with asparagus
DO NOT add salt, as there is plenty in the marinade from the soy sauce. If desired, to decrease the saltiness, substitute the soy sauce for coconut aminos
If you like your fish to be less done, remove from heat AFTER removing the lid and allow to sit in the pan for a final minute. Always take precaution when eating raw fish. Recommended internal temperature for fish is 145F
The sauce makes this a high-calorie recipe

Nutrition

Calories: 957kcal
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