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Ginger Lime Salmon (AIP, SCD, Paleo)

  • Author: Jaime Hartman
  • Total Time: 30 mins
  • Yield: 2 servings 1x


Turning out perfect wild salmon can be tricky because it is leaner than farm raised, but if you follow the technique in this recipe for Ginger Lime Salmon you will be very pleased.


  • 2 wild salmon fillets, about 46 ounces each
  • salt
  • 2 1/2 tablespoons fresh ginger, peeled and minced
  • 1 tablespoon garlic, peeled and minced
  • 2 tablespoons honey
  • 3 tablespoons lime juice
  • 1 tablespoon Red Boat fish sauce
  • 1/4 cup water
  • 1 teaspoon coconut oil
  • lime, cut into wedges


  1. Remove salmon from packaging and dry with a paper towel. Sprinkle with salt, and set aside at room temperature while you are preparing the sauce.
  2. Use a food process or a mortar and pestle to make a paste from the ginger, garlic and 1/2 teaspoon salt.
  3. Transfer this paste to a bowl and add honey, lime juice, fish sauce, and water. Set aside.
  4. Heat coconut oil in a heavy bottomed skillet over high heat until shimmering, but not smoking.
  5. Immediately place fillets in pan, skin side down, and reduce heat to medium-high.
  6. Allow fillets to cook without moving them for 4-5 minutes, or until skin is well browned and bottom half of fillet is opaque.
  7. Use a large flexible metal spatula to carefully flip the fillets and allow them to cook on the other side without moving them for 3-4 minutes, or until firm and no longer translucent.
  8. Remove fillets and allow to rest. Reduce heat to medium low and add sauce to pan. Cook until golden and thick.
  9. Pour 2-3 tablespoons sauce over each fillet and serve with a wedge of lime. Pour remaining sauce into a bowl and pass at table.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Entree