With sweet orange and tart lemon, this citrus glazed Whole30 salmon recipe provides a bright flavor to liven up any plate! Serve with veggies for a quick and easy meal.
We buy salmon by the boat load.
Not really, I just wanted to say that. Get it? Salmon? Boat? Anyway. We do buy it in bulk, once a year, from Alaska.
The company we buy from is a family owned business called The Wild Salmon Company, and they make deliveries all over the country once a year.
Their salmon is reasonably priced and is incredibly delicious. And once you turn it into this citrus Whole30 salmon with the glaze recipe I’m about to give you, your tastebuds are going to do cartwheels.
What makes a recipe Whole30 friendly
Whole30 is a thirty day eating plan that involves elimination of many types of foods, to include dairy, grains, soy, legumes, and more. You can read more about Whole30 here in my Q&A, and find all of my Whole30 resources here.
This recipe contains all Whole30 compliant ingredients, making it an easy weeknight dinner on your Whole30.
How to make the glaze
The citrus glaze here is quick and easy to make, and adds a lovely and bright flavor to the salmon.
To make the glaze, combine the orange juice garlic, aminos, and lemon juice in a small saucepan.
Bring it to a boil, then reduce the heat and simmer for 6-8 minutes. Add the tapioca or arrowroot and whisk thoroughly to combine. Simmer for 3-5 minutes more until sauce has reduced and thickened.
I served it over cauliflower rice with some fresh parsley, but you could also serve it over regular rice (no, rice is not paleo) or just with a side of whatever veggies you happened to have on hand.
However you serve it, this can literally be on your table in under half an hour. Add to that that it’s Whole30 and I’d say we’ve got a winner on our hands (plates?)
- 1 lb . salmon filets
- 1 teaspoon ghee or coconut oil, melted
- 1/4 teaspoon salt
- 1/3 cup orange juice
- 1 teaspoon crushed garlic, about 2 cloves
- 1/2 teaspoon coconut aminos
- 1 teaspoon lemon juice
- 1 teaspoon tapioca starch or arrowroot powder
- Preheat oven to 400° and line a baking sheet with parchment paper.
- Place the salmon on the baking sheet and drizzle with the melted ghee or oil, then sprinkle with the salt.
- Place in the preheated oven and bake for 12 minutes or until cooked through and flakes easily with a fork.
- While the salmon is baking, combine the orange juice garlic, aminos, and lemon juice in a small saucepan.
- Bring to a boil, then reduce the heat and simmer for 6-8 minutes.
- Add the tapioca or arrowroot and whisk to combine. Simmer for 3-5 minutes more until sauce has reduced and thickened.
- Brush the salmon with the citrus glaze and serve.
If you don't have tapioca starch, you can sub arrowroot powder. If you are on Whole30, you cannot use cornstarch as a thickener.
Nutrition Information:Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 309Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 74mgSodium: 224mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 27g