Paleo Maple Salmon Fillets

  • Author: Tina Turbin
  • Yield: 8 1x


I love this recipe as it is not overly sweet and 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. I gave you two options below for this one dish. Each tastes slightly different yet both are SO EASY!



  • 8 6-oz. salmon fillets or salmon steaks
  • 1 lemon, cut into wedges
  • 4 teaspoons extra virgin olive oil
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 2 tablespoons garlic powder
  • ¾ teaspoon fine ground sea salt
  • 1 tablespoon onion powder
  • 1/8 teaspoon black pepper
  • ¼ cup gluten-free soy sauce or Tamari
  • ¼ to ½ cup grade-B maple syrup
  • OPTIONAL: Black pepper corns (garnish)


  1. Rinse and dry your salmon fillets.
  2. Rub each with a lemon wedge.
  3. Brush 2 teaspoons pf oil on the flesh side of the salmon (to help seasoning adhere).
  4. In a bowl, mix the nutmeg, cinnamon, garlic powder, salt, onion powder and black pepper.
  5. Sprinkle each fillet with your homemade spice mix.
  6. Let sit covered in fridge for 1 hour.
  7. Sauce/Marinade:
  8. 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).
  9. At the same time, heat skillet and coat bottom with 2 teaspoons of oil.
  10. When oil is hot, place salmon in skillet, flesh side down, and cook over high heat for about 4 minutes or until brown.
  11. Flip over.
  12. 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.
  13. Remove and garnish with peppercorns and pour remaining “cooked” sauce over the fish, if you’d like.
  14. Enjoy!
  15. 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.


I do hope you enjoy both options. I love them served both ways.

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Tina Turbin

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