Ingredients

The following ingredients have 4 Servings
  • 1/2 cup coconut aminos (, you can also use gluten free tamari or low sodium soy sauce for a non paleo version)
  • 2 tablespoons apple cider vinegar (OR 3 Tbs rice wine vinegar)
  • 3 tablespoons honey
  • 2 teaspoons sesame oil
  • 1/2 teaspoon fresh ginger (, grated)
  • 2 cloves garlic (minced)
  • 1/3 cup orange juice (about half an orange)
  • 2 1/2 tablespoons arrowroot starch
  • 2/3 cup chopped pineapples (, can also use crushed, drain or leave out water if using the juice. Leave out for low carb or keto. )
  • 1-2 tablespoons water (, as needed to thin out sauce)
  • 1 1/2 - 2 pound salmon filet (or 4 salmon (4-6 ounce) filets, skin on)
  • kosher or sea salt and freshly cracked black pepper (to taste)
  • 1 teaspoon sesame oil
  • 3-4 orange slices
  • green onions (sliced)
  • fresh cilantro (chopped)

Instruction

  • Preheat oven to 400 F degrees. Line a baking sheet with a large sheet of parchment paper or aluminum foil. Lay salmon on top and season with salt, pepper and sesame oil. Slide orange slices halfway underneath the salmon, as pictured.
  • In a saucepan over medium-high heat, whisk together coconut aminos, vinegar, sweetener, sesame oil, orange juice, garlic, ginger and arrowroot starch. Bring to a boil and allow to thicken and bubble. Add pineapple (and water as needed if sauce is too thick) then pour enough sauce to evenly cover salmon (reserving some for drizzling before serving). Fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon).
  • Bake in preheated oven for 12-16 minutes (depending on how large your fish is), or until the salmon is cooked to your desired doneness. Unwrap the salmon, and turn to broil - cooking for an additional 3-5 minutes, or until caramelized and slightly charred.
  • Cut into sections, discard skin and serve immediately with extra sauce drizzled on top and your favorite sides, garnished with green onions and cilantro.