I love this paleo maple salmon fillets recipe as it is not overly sweet, yet the flavors blend and enhance the fish. Many recipes call for so much sweet and sour that I cannot enjoy the underlying protein. That is not a good recipe to me. I want to taste it all! If you have spent the money on a good fillet or fish, you need a recipe that works with your protein at hand, In this case, your fish.
Salmon from the Pacific coast is still some of my absolute favorite. I love to buy a large fish fresh off the boats, at the Seattle Pier, Pikes Place Market. The best! I also have to say that this is such a delicious way to treat yourself to the amazing health benefits of Omega-3 oils! Serve these fillets with my Paleo Fruit Summer Platter for a perfectly fresh primal meal during any season.
After you enjoy your salmon, serve up a delicious dessert of Paleo Dark Chocolate Bacon as a little treat to finalize the evening. You will be in heaven form start to finish.
Paleo Maple Salmon Fillets
- 8 6-oz. salmon fillets or salmon steaks
- 1 lemon, cut into wedges
- 4 teaspoons extra virgin olive oil
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- 2 tablespoons garlic powder
- ¾ teaspoon fine ground sea salt
- 1 tablespoon onion powder
- ⅛ teaspoon black pepper
- ¼ cup gluten-free soy sauce or Tamari
- ¼ to ½ cup grade-B maple syrup
- OPTIONAL: Black pepper corns (garnish)
- Rinse and dry your salmon fillets.
- Rub each with a lemon wedge.
- Brush 2 teaspoons pf oil on the flesh side of the salmon (to help seasoning adhere).
- In a bowl, mix the nutmeg, cinnamon, garlic powder, salt, onion powder and black pepper.
- Sprinkle each fillet with your homemade spice mix.
- Let sit covered in fridge for 1 hour.
- In a saucepan, mix together the soy sauce and maple syrup over medium heat until sauce is thick enough to coat the back of a spoon (about 7 to 10 minutes).
- At the same time, heat skillet and coat bottom with 2 teaspoons of oil.
- When oil is hot, place salmon in skillet, flesh side down, and cook over high heat for about 4 minutes or until brown.
- Flip over.
- Pour the sauce/marinade over the newly exposed sides of the fillets and cook another 4 minutes with the sauce on top. This will then cook like a glaze, slightly caramelizing the soy sauce and maple syrup.
- Remove and garnish with peppercorns and pour remaining “cooked” sauce over the fish, if you’d like.
- OPTIONAL: you can reserve the sauce/marinade and pour it on top of the fillets after they finish, if you'd like. This is a fun option to the above dish and will actually taste slightly different.
From my kitchen to yours,