Back to being easy...I think the most common mistake made when cooking fish is simply overcooking it. Salmon, like Tuna and most red meats, does not need to be served well done. Medium is quite fine with me, IF you have a high quality piece like I did. I would not apply these same rules to a nice color injected, hormone ridden piece of poorly farmed salmon. I am talking about the real deal. Did you see that a tuna in Japan recently sold for $2.5 MILLION dollars? I wish I could get a reservation at that sushi place. Anywho, 10 minutes is all it takes for this salmon to turn out perfectly. And if you like rare salmon, maybe drop it back to 8 minutes.
I served my salmon with roasted bok choy, aka Chinese cabbage. I washed, dried and seasoned the leaves with olive oil, salt and pepper. Then roasted them in the oven on parchment lined baking sheets at 400 degrees for 15 minutes. Easy peasy, lemon squeezy!
Honey Ginger Glazed Salmon
4 Salmon portions (6-8 oz)
1/4 cup Coconut aminos
1/2 inch Ginger, grated
2 cloves Garlic, minced
1 1/2 tsp Honey
Preheat oven to 400 degrees.
In a small bowl, whisk together coconut aminos, ginger, garlic and honey. Set aside.
Season salmon portions with black pepper only.
Heat 1 tablespoon coconut oil over HIGH heat in oven safe pan. Place salmon portions in pan, skin side up, and don't move for 3-4 minutes, until flesh is golden brown. Flip salmon over (skin side down) and spoon honey ginger mixture over each portion. Move pan into oven. After 3 minutes, baste salmon with glaze and return to oven for another 3-4 minutes. Remove from pan and serve immediately drizzled with the extra glaze!