Marinating salmon can transform it into a 5-star worthy dish. It keeps the fish moist and infuses it with so many flavors! 

Prep time: 10 mins (plus 45 mins to marinate) | Cook time: 5-10 mins | Yield: 4 servings

Ingredients: 

• ¼ cup olive oil 
• 1 tablespoon toasted sesame oil
• 1½ tablespoons coconut aminos
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon honey
• 1 teaspoon orange zest
• 2 teaspoons fresh ginger, peeled and grated
• 1 clove garlic, grated or finely minced, about 1 teaspoon
• ½ small jalapeno pepper, seeded and minced or ¼ - ½ teaspoon crushed red pepper flakes
• Four (4) 4- to 5-ounce salmon fillets or one 16- to 20-ounce whole fillet
• Avocado oil pan spray
• 1 - 2 scallions, green parts only, diagonally sliced, for garnish
• 1 tablespoon plus 1 teaspoon toasted sesame seeds, for garnish, optional
• 4 orange slices, for garnish, optional

Instructions:

In a non-reactive bowl, combine avocado oil, sesame oil, coconut aminos, orange juice, honey, orange zest, ginger, garlic jalapeno/crushed red pepper flakes. Add salmon and cover tightly.

Tip: You can also use a sealable plastic bag to marinate the salmon.

Refrigerate for 1 hour, occasionally turning the salmon in the bowl or turning the bag. Do not leave salmon on the counter to marinate, and do not marinate for longer than 1 hour.

Meanwhile, preheat the broiler to high. Line a baking pan with foil and spray with avocado oil pan spray. Place salmon on pan and broil for 7-8 minutes. Check for doneness (see notes for testing instructions). Total broiling time will likely vary between 10-15 minutes, based on the thickness of the salmon and the temperature of your broiler. If salmon begins to get too brown, tent with foil.

When done, garnish with scallions and optionally sesame seeds and orange slices.

Notes

Salmon is done when it is opaque and easily flakes. The best way to check for doneness is with an instant-read meat thermometer. Fish should cook to 145 degrees F at the thickest part. Another method is to make a small cut with a knife so you can see the center of the fish. It should be opaque throughout and flake easily. Do not overcook. Fish is delicate and cooks quickly. It will dry out if overcooked. You do not need to turn the salmon when broiling.