- 2 tablespoons avocado oil
- 4 (6-ounce) salmon filets, (Alaskan Sockeye or Coho)
- 1 orange, juiced
- 2 cloves garlic, minced
- 2 tablespoons honey
- 2 tablespoons tamari
- 1 teaspoon thyme, finely chopped
- salt and pepper, to taste
- 1/2 teaspoon flour
- 1 teaspoon water
Pat salmon dry with a paper towel, then season with salt and pepper.
Heat the avocado oil in a pan on medium high heat. Add salmon and cook for 3-4 minutes each side.
While the salmon is cooking, make an arrowroot slurry by stirring together the arrowroot powder and water. Set aside.
Once the salmon is cooked, transfer to a plate.
Turn the heat down to medium-low and sauté the minced garlic in the pan for 30 seconds. Add the orange juice, honey, tamari, thyme and arrowroot slurry. Whisk the ingredients together for 1-2 minutes or until slightly thickened.
Add the salmon back to pan and spoon glaze over salmon before serving.