Eat. Learn.

Whole 30: Citrus Glazed Salmon


Hello again! I’m still trucking along on my second Whole 30 journey. I might go for longer than 30 days this time, just because it feels so darn good! If there is anything I’ve learned from my time doing this plan, it’s that cooking is my best friend. My good weeks are weeks where I’ve prepped and done my time in the kitchen for the week. My bad weeks consist of feeling unsatisfied and unhappy with what I have in my fridge. So, other than just throwing some lean protein and veggies together for a wild and crazy Whole 30 meal, I’m here to bring you one of my favorite creations that I eat on the reg.

Here at Stay Healthy LA, we like to stick to lean meats, and keep meat consumption to a minimum.  So, for today, we are sticking with a healthy salmon dish!

First on the docket is Citrus Glazed Salmon! I absolutely love salmon. It really takes all the delicious flavor you give it, and is packed with some amazing fats.


2 medium sized (6-8oz) fresh wild-caught salmon filets

3 tbsp of whatever cooking oil (try coconut oil, olive oil, or ghee!)

½ cup of apple cider

Juice of one orange

Juice of 2 lemons (and a little zest if you want to be fancy)

½ tbsp grated fresh ginger (or you can use ½ teaspoon of ground ginger for less prep)

1 tsp salt

½ tsp of black pepper


1) Preheat the oven to 425

2) Start making your glaze! Reduce the apple cider by cooking it in a small saucepan over medium-high heat until there is only a tablespoon left. Add the orange juice, lemon juice, and ginger until it has reduced to about half of what it was. Set it aside, and add the zest if you want to zest it up!

3) Heat your cooking oil in a sauce pan at medium-high heat, and place the salmon in it for 2-3 minutes skin-side up for a nice sear.

4) Remove the salmon from the pan and place it skin side down on a baking sheet. Take the remainder of whatever oil was left in the pan and drizzle it on your fish. Sprinkle your salt and pepper, and feel free to go a little crazy with another spice you love (thyme tastes great!).

5) Pop that sucker in the oven for 10-15 minutes until your salmon flakes when you split it with a fork.

6) Take your salmon out and brush (or pour) your glaze on to your fish. Viola!

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