I love to use this Salmon recipe in multiple ways. My favorite ways to prepare it are served over steamed rice with hot sauce and garlic broccoli or in this simple small bite taco recipe that is paleo and so good. Serves 4.


Sesame Ginger Honey Glaze:
¼ cup honey
1 tsp toasted sesame oil
1 tsp soy sauce
½ tsp fresh ginger, grated
½ tsp toasted sesame seeds
Toasted Sesame Ginger Salmon:
1½lb salmon
¼ cup olive oil
2 Tbsp toasted sesame oil
2 Tbsp rice vinegar
2 Tbsp brown sugar (sub coconut sugar)
2 Tbsp soy sauce (sub coconut aminos)
2 cloves of garlic, grated
1 Tbsp fresh ginger, grated
1-2 Tbsp toasted sesame seeds
4 green onions, sliced thin
JF Universal Salt, to taste
Fresh cracked black pepper, to taste


Grain-free tortillas (I like Siete Burrito-Style)
Green onion, sliced
Cilantro, chopped
Jalapeño, deseeded and diced
JF Pickled Red Peppers
JF Spicy Salt
Hot sauce


Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick cooking spray. Combine all ingredients for the glaze in a small bowl, mix well, and set to the side.

In a large bowl or baking dish, combine the olive oil, sesame oil, rice vinegar, brown sugar, soy sauce, garlic and ginger. Whisk well until combined. Add salmon to the dish or place everything in a Ziploc bag, then refrigerate and marinate for 30 minutes.


Preheat the broiler in your oven. Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of JF Universal Salt and fresh cracked black pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness. When done it will be opaque and easy to flake with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkle of toasted sesame seeds, green onions and the glaze. Build onto of the tortillas and top with green onion cilantro, jalapeño, pickled red peppers, hot sauce, and JF Spicy Salt

Recipe adapted from How Sweet Eats.