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This salmon recipe is packed with flavor and is quick and easy to make. It's Paleo, Whole30, and AIP
So it's January. The time of year where we feel guilty for our debauchery during the holidays. Alcohol, desserts galore, heavy rich food, you name it, you most likely had it and now you are furiously trying to correct your wandering ways. You might be doing a Whole30, a 21 Day Sugar Detox, or just in general trying to stick to a healthier diet.
I know that I for one am definitely trying to get back on track. I was doing really well with my own 90 Day Challenge that is within days of being done until I went on my vacation to Mexico in December and then things got a little dicey. Surprisingly enough for me the food isn't so bad for me right now as I'm eating pretty much straight Paleo, but it's the movement I'm struggling with! Prior to my vacation I was doing yoga 2 x a week, pilates 1-2x a week, Barre class 1x a week, and walking around 45 minutes 3x a week. I even did yoga while in Mexico, which was a first for me. I NEVER work out on vacation! Even when I was training for Ironman triathlons. Go me with the “early” morning beach yoga. OK, 8:30 am is not early, but on vacation it is!
I've been struggling since I got back though. Think because we were all sick in one way or another over the holidays as I had some fever that lasted several days and the kids had a stomach bug (LOVE those busy holiday airports with all their germs). The couch has been calling to me and I've not ignored its call, even now that we are all back to being healthy.
Trying to change that today though and it's kind of amazing how just one small act towards a goal can propel you forward. I woke up and convinced myself I could do a super easy, short pilates workout video in my bedroom, and after I got done that I've been wanting to do more and more all day long. I guess it's true – objects at rest stay at rest and objects in motion stay in motion? At least in my case it seems that way. Oh, and if you have kids and haven't tried the free videos on GoNoodle, what a fun way to do a short little movement sessions with your kids! I just did one with mine and it sure got my heart pumping!
Anyway – onto the salmon. Aka the reason you clicked on this post in the first place, right?
We've been making this recipe for years after my step-mother-in-law made us something similar. We had such fond memories of it that we decided to try to recreate it in a healthier, more Paleo-friendly and more gluten-free way, and this is what we came up with. If you are asking why I say “more gluten-free” way – keep in mind that most soy-sauces have wheat (gluten) in them, so the coconut aminos I use in this recipe kill two Paleo-unfriendly birds with one stone: no gluten and no soy.
How to make this salmon coconut-free
If you can't tolerate coconut you could omit the coconut aminos or you could also make your own coconut-free coconut aminos using this recipe by Mel Joulwan.
I recommend making a batch of this and freezing it in an ice cube tray, giving you approx 2 tbs of “coconut aminos/soy sauce” per ice cube to use whenever you need it!
More Helpful AIP & Paleo Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Asian Baked Salmon Recipe
If you make this salmon, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Asian Salmon (Paleo, Whole30, AIP)
- Combine all ingredients except for the salmon and place in a glass baking dish. Add the salmon and marinate for 30 min to 2 hours.
- Preheat oven to 400 F.
- Heat an oven-safe frying pan or cast iron skillet on medium-high heat.
- Once the pan is hot, take the salmon out of the marinade (reserving the marinade) and sear salmon 1 minute on each side.
- Pour the marinade into the frying pan and bake in the the oven for 5-10 minutes until the fish easily flakes with a fork (5 for thinner slices, 10 for thicker).