Sweet & Spicy Salmon


One of the things I love about fish is how quickly it cooks.  This is an unbelievable quick & delicious salmon that you are sure to love.  Serve it with zoodles {spiral cut zucchini} and the whole meal is done in about 20 minutes. 

I am a fan of zoodles.  My mom first bought me this spiralizer a couple of years ago & it makes quick work of cutting up zucchini, plus it gives a funky spin on a traditional veggie.  To prepare the zucchini zoodles, simply cut according to the directions with your spiralizer & sauté in a little bit of olive oil.  Add salt & pepper to taste.  Once done cooking, place the zoodles in a colander for about 3-4 minutes to let the excess moisture drain off.   Then move them to a plate to keep them warm until you are ready to eat.

Sweet & Spicy Salmon


 4 - 6 ounce pieces of wild salmon, skin on

3 tablespoons coconut oil

for the sauce:

1 tablespoon dijon mustard

1 tablespoon lemon juice

1 teaspoon honey

1/2 teaspoon dried oregano

1/4 teaspoon each:   smoked paprika & salt

1/8 teaspoon each:   onion powder, granulated garlic, cayenne pepper, black pepper


combine all the ingredients for the sauce in a small bowl.

rub the sauce mixture all over the top & sides of the salmon. 

heat oil over medium high in a large skillet.  place salmon skin side down in skillet & cook*, without turning, until desired doneness.   {for medium-well it takes about 8 minutes}

*if oil begins to smoke or splatter too much, simply turn heat down to medium.


This recipe is part of a week long menu with complete grocery list & prep ahead directions

Love, Cara