Kombucha-Glazed Salmon with Lemon-Dill Sauce
Salmon fillets coated in a tangy, fermented kombucha glaze and served with a fresh dill-lime sauce for a bright, protein-packed Whole30 dinner. This American-inspired one-pot recipe (gluten-free), ready in about 20 minutes, pairs salmon fillets, GT's Kombucha, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (6 oz each), skin-on salmon fillets
- 3 tbsp GT's Kombucha
- 1 tbsp olive oil
- 1 tbsp finely chopped dill
- 1, juiced lime
- 1 clove, minced garlic
- 1/4 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat salmon fillets dry with paper towels. Season both sides with 1/4 tsp sea salt and 1/4 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high. Place salmon skin-side down and cook for 4 minutes until skin is crisp.
- Step 3: Flip salmon, pour 3 tbsp GT's Kombucha over top, and cook for 5 more minutes until internal temperature reaches 125°F.
- Step 4: While salmon cooks, whisk together 1 tbsp chopped dill, 1 lime juiced, 1 minced garlic clove, and 1 tbsp water in a small bowl.
- Step 5: Remove salmon from pan, drizzle with lemon-dill sauce, and serve with extra sauce on the side.
