Servings: 4


  • 3 tablespoons brown sugar
  • 3 tablespoons coconut sauce
  • 1 tablespoon ginger, peeled and grated
  • 1 tablespoon lime juice
  • 2 cloves garlic, crushed
  • ¼ teaspoon red pepper flakes
  • 4 (4-ounce) wild salmon fillets
  • ¼ cup green onions, chopped
  • 1 tablespoon sesame seeds, toasted
  • cooking spray or olive oil

Step 1

Combine first 6 ingredients in a large heavy-duty resealable bag.

Step 2

Add fish to bag and seal. Marinate in refrigerator 1 to 2 hours, turning occasionally.

Step 3

Coat large skillet with cooking spray or olive oil and heat over medium-high heat.

Step 4

Add fish with marinade to pan. Cook fish 4 minutes per side until fish flakes easily or until desired degree of doneness.

Step 5

Plate each fillet on a separate plate and drizzle each serving with 2 teaspoons of pan sauce.

Step 6

Sprinkle each fillet with green onions and sesame seeds.

Serve with your choice of sides.