Honey-Sriracha Wild Salmon


Wild Salmon: omega-3 fatty acid loaded! Simply put, these healthy fats have major heart health + overall anti-inflammatory health benefits.

Along with the fatty acid content, wild salmon has:

  • the antioxidant amino acid taurine
  • heart-healthy vitamin B12
  • anti-inflammatory omega-3 fatty acids
  • immune-supportive selenium
  • energy-producing phosphorus
  • muscle-building protein
  • heart-healthy niacin, vitamin B12, vitamin B6, and potassium
  • bone-building vitamin D

Manuka Honey: sometimes costly, but pure and used in moderation, has antibacterial, antiviral and anti-inflammatory properties that may help treat numerous ailments, including irritable bowel syndrome, gastric ulcers, periodontal disease and upper respiratory infections.

Honey-Sriracha Wild Salmon


For the Marinade:

  • 1/4 cup coconut or Bragg’s aminos
  • 2 TB honey – Manuka is the best quality
  • 1 TB Ume plum or brown rice vinegar
  • 1 TB Sriracha sauce or spicy Harissa
  • 1 TB fresh ginger, minced (GROCERY TIP: I buy Gourmet Garden when I have a busy week so it is a pre-made paste for the ginger and garlic.)
  • 1 TB fresh ginger, minced
  • 2 TB scallions
  • 1 TB white sesame seeds and/+ black  seeds (FOOD FIND: I buy @sunfood raw, untoasted black seeds)
  • 1 LB wild salmon; cut into 3-oz filets
  • 1 1/2 tsp sesame oil – for cooking

To Serve:

Over superfood slaw or grilled asparagus


  1. Mix the ingredients together for the marinade (aminos through ginger) – mix well.
  2. In a bag, place in the salmon + marinade- refrigerate overnight.
  3. When ready to cook- place in a skillet with all of the marinade over medium heat- cook through until salmon flakes easily + is opaque.