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Coconut Amino Marinated Salmon

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  • 1 large salmon fillet (size depending on number of servings)
  • 1/2 cup coconut aminos
  • 1 tablespoon SPG seasoning (blend of salt, pepper, and garlic powder)
  • 1 lemon, thinly sliced
  • Fresh parsley, chopped (for garnish)


  1. Marinate the Salmon:
    • In a shallow dish, lay out the salmon fillet.
    • Pour the coconut aminos over the salmon, ensuring it is well coated.
    • Sprinkle the SPG seasoning evenly over the fillet.
    • Place lemon slices on top of the salmon.
    • Cover and let it marinate in the refrigerator for at least 30 minutes to an hour.
  2. Preheat the Oven:
    • Preheat your oven to 400°F (205°C) to prepare for roasting.
  3. Roast the Salmon:
    • Remove the salmon from the refrigerator and let it come to room temperature for about 10 minutes.
    • Transfer the salmon to a baking sheet lined with parchment paper for easy clean-up.
    • Place in the preheated oven and roast until the internal temperature reaches 135°F (57°C), indicating it’s perfectly done, usually taking about 12-15 minutes depending on the thickness of the fillet.
  4. Rest the Salmon:
    • Once the salmon reaches the desired internal temperature, remove it from the oven.
    • Cover loosely with foil to let it rest. The residual heat will continue to cook the salmon slightly, bringing it to the perfect level of doneness.
  5. Garnish and Serve:
    • Before serving, sprinkle with fresh chopped parsley for an additional pop of color and freshness.
    • Serve with a side of your choice, like steamed vegetables, a fresh salad, or a helping of quinoa or rice.
  • Author: Lucas Krammes
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