*If using coconut aminosadd a bit of sea salt to the glaze
Instructions
Preheat oven to 400ºF/205ºC.
Grease baking dish with butter or ghee.
Place salmon salmon fillets in the dish and brush on the rest of the butter or ghee using a pastry brush.
Sprinkle on sea salt and pepper.
Set the baking dish aside and prepare the glaze.
To make the glaze, add honey, lemon juice, tamari, minced garlic, and cayenne pepper to a small saucepan.
Bring the mixture to a boil over medium heat, stirring with a flat-headed wooden spoon or heat-resistant rubber spatula.
After it reaches a boil, reduce the heat and simmer for approximately 5-6 minutes or until you have a thickened syrupy glaze that coats the back of a metal spoon. Stir and scrape the bottom of the pan about once per minute during the reduction process. Be careful not to let it simmer too long because the mixture will become too thick and harden once it cools. If it bubbles up a lot during cooking and you can’t tell how thickened it is, briefly remove from heat and stir to allow bubbles to subside enough to check consistency.
While the glaze is reducing you can bake the salmon.
Once the oven is hot, place the salmon in the oven on the center rack and bake for about 12-14 minutes for fillets around 1” thick in the center. Adjust cooking time based on the thickness of your fillets. The flesh should be opaque and flake easily with a fork when cooked through. Take care not to overcook the salmon.
Remove the fillets to plates and spoon the glaze over the fillets.
Top the salmon with green onion slices and sesame seeds.