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 one-pot recipe (gluten-free), ready in about 20 minutes, pairs salmon fillets, GT's Kombucha, and 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 "Build a week of meals around this recipe" 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) salmon fillets, skin-on
- 3 tbsp GT's Kombucha
- 1 tbsp olive oil
- 1 tbsp finely chopped dill
- 1 lime, juiced
- 1 clove garlic, minced
- 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.
