Coconut Sugar Honey Glazed Salmon {Four Ingredients!}

I made dinner!! This is something to get excited about you guys, ’cause I’ve been in such a dinner rut lately. I just haven’t had the inspiration to make new, creative meals. We’ve been eating so many eggs and turkey sausage, and grilled chicken. Bla bla bla, dinner’s just been so boring over here. Ya feel me?

But over the weekend I made this crazy easy, four ingredient Coconut Sugar Honey Glazed Salmon and my peeps loved it. By peeps I mean Brett and Graham because the other two refused to try it. They had chicken….I’m gonna keep working on them with the salmon though. Why don’t they trust me when I tell them it will be delicious? #pickyeaters 😐

You’ll probably need to run and pick up some Coconut Sugar. I love the Simple Truth brand and I found it at Ralphs! And once you have it, you’ve gotta make Ambitious Kitchen’s Paleo Chocolate Chunk Cookies. You will loooooove them, promise. And probably eat the entire batch in once seating…or like 5 minutes. Hashtag –> GUILTY!  

This Salmon is paleo friendly too….made with just four ingredients. Salmon, coconut oil, coconut sugar, and honey. 

Just melt these three together over the stovetop, let it cool, then pour it in a large ziplock back with the salmon and let it marinate for several hours. The coconut oil will solidify a little and get chunky but that’s okay!! It’ll all be okay once the salmon is cooked in the oven. 

The sweet coconutty, honey glaze thickens and cooks into the salmon giving it such great flavor!! Serve it with fresh veggies, zucchini noodles, quinoa (that’s what we did!), brown rice, whatever you want!! 

Coconut Sugar Honey Glazed Salmon

2016-03-06 23:10:10

Yields 4

Write a review

Save Recipe

Print

Ingredients

1. 4 salmon filets, thawed and skin removed
2. 1/4 cup coconut oil
3. 1/4 cup honey + 2 tbs
4. 1/4 cup coconut sugar
5. salt and pepper to taste

Instructions

1. Melt coconut oil, honey, and coconut sugar together in a saucepan over medium-low heat, whisking until smooth. Remove from heat and let cool for 10 minutes.
2. Place salmon filets in a large ziplock back and pour the glaze into the bag. Seal and gently toss the bag to coat the salmon. (The coconut oil may start to solidify and get chunky but that's ok) Place in the fridge to marinate for several hours. Again, don't worry about the solidified coconut oil chunks.
3. Preheat oven to 375. Place the salmon in a 9X13 inch pan lined with tin foil. Place the salmon evenly apart and pour any extra glaze over the top. Sprinkle with salt and pepper.
4. Bake for 25 minutes or until salmon is fully cooked and flaky.

Kristy Denney https://boysahoy.com/