1.25 lbs. Wild Salmon fillets
1/4 cup Wholesome Organic Honey
1/4 cup Organic Olive Oil
2 Tbsp. gluten free soy sauce
1 – 2 tsp. Sriracha sauce*
1 clove Organic garlic crushed
½ tsp. fresh grated ginger or ginger paste
1-2 Tbsp. Organic olive oil for cooking
Cut salmon fillet into four 5 oz. portions.
In a medium-sized bowl combine Wholesome Organic Honey, olive oil, soysauce, vinegar, garlic,
ginger and Sriracha sauce. Whisk until smooth.
Place salmon fillets in a gallon-sized Ziploc bag and add 2/3 of the marinade.
Reserve the remaining 1/3 of the marinade for glazing salmon at the end.
Marinate salmon for 15-30 minutes.
Add enough olive oil to lightly coat the bottom of a medium-large skillet.
Cook salmon, flesh side down, for 3-4 minutes. Make sure not to overlap the fillets. (You may have to cook salmon in batches.)
Flip fillets and continue cooking for an additional 3-4 minutes, or until salmon flakes easily with a fork.
Serve salmon with reserved marinade, toasted sesame seeds, and cilantro.
*Use 1 tsp. of Sriracha sauce if you like less spice and use 2 tsps. if you prefer more spice.
Recipe Source: Evolving Table
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