Author Notes
This recipe is adapted from the cookbook Mad Hungry by Lucinda Scala Quinn, with coconut aminos replacing soy in the glaze. I love to serve it with a medley of in-season roasted veggies, like parsnips, carrots, Brussels sprouts, and fingerling potatoes. I mix those with one part olive oil, one part Mike’s Hot Honey, and finely minced garlic and rosemary. I like to fry thick-cut bacon in a cast-iron pan, remove the bacon, and leave the rendered fat in the pan, adding the chopped vegetables to that. I throw the pan in oven, where the veggies cook in the bacon fat. I check on them to be sure they don’t over-caramelize, and when they’re done, I top them with shaved parmesan cheese. Then I drizzle them with hot honey and crumbled bacon. It’s a real sweet-savory crowd-pleaser! —Michael D. Kurtz
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Ingredients
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1 cup
coconut aminos
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1/4 cup
Mike's Hot Honey
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2 tablespoons
lemon juice
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1
inch peeled fresh ginger, thinly sliced
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3
gloves garlic, smashed
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4
salmon fillets, about 1 1/2 pounds
Directions
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Whisk coconut aminos, Mike's Hot Honey, lemon juice, ginger, and garlic together until honey dissolves. Place salmon fillets, skin-side up, in marinade. Allow to marinate for at least 10 minutes, preferably for 30.
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Preheat broiler to high.
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Remove salmon from marinade and transfer to a sheet pan lined with parchment paper. Put the salmon under the broiler skin-side down, and broil without turning until exterior is well-caramelized and the fish is just cooked through, 7-10 minutes, depending on thickness and the distance from broiler.
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Serve with salad or seasonal vegetables as desired.
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