Ingredients
Scale
- 2 cups high quality orange juice
- 1/2 – 3/4 cup coconut aminos or soy sauce
- 5–6 large garlic cloves, minced
- 1 1/2 inch piece fresh ginger, minced
- 2 heaping tablespoons toasted sesame seeds
- 2 tablespoons molasses
- 2 tablespoons packed brown sugar
- 1 tablespoon sesame oil
- 1 heaping teaspoon hot sauce (more or less, depending on your heat level)
- 1 heaping teaspoon tapioca powder
- 2–4 portioned salmon filets, bones removed and patted dry
- 2 scallions, small diced
Instructions
- Mix all the ingredients for the marinade/sauce together in a small saucepot – orange juice to tapioca powder. Whisk together over medium heat. Bring up to a low simmer and turn the heat to low for 15 minutes or until it’s thick so the back of a spoon keeps the sauce on it and the sauce is shinny. Remove from the heat and let sit.
- Preheat your oven to 400 degrees.
- Place the salmon in individual baking dishes or on a baking sheet pan with sides (line with foil or parchment papper). Pour 3/4 of the marinade over the salmon.
- When the oven has preheated, place the salmon in the middle of the oven. Bake for 10 minutes or until the sauce is bubbling and the salmon is cooked to your likely.
- Remove the salmon from the oven and garnish with scallions.
Notes
I used coconut aminos in my recipe to keep it soy free.
Tapioca powder was used to thicken the sauce. Use arrowroot or gluten free flour to keep it gluten free. Cornstarch could also be used.
Serve with simple jasmine rice or cauliflower rice and steamed greens.
- Prep Time: 15
- Cook Time: 10
- Category: seafood
- Method: oven
- Cuisine: salmon