Recipes using Balanced Bites spices Recipes using Balanced Bites spices
In this recipe:
TRIFECTA Spice Blend TRIFECTA Spice Blend

TRIFECTA Spice Blend

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  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Servings: 4 servings
This easy salmon recipe is perfect for a weeknight when you’re stopping at the grocery store and bringing home just a few items to cook up. Swap cod for the salmon if you prefer, and any hearty greens will work if bok choy isn’t available—like green cabbage, Lacinato kale, or Swiss chard.

This recipe also contains one of our Balanced Bites Spice Blends - TRIFECTA Spice Blend - which you can shop here!


  • 2 pounds wild salmon fillets 
  • 1 teaspoon TRIFECTA Spice Blend
  • 1 tablespoon coconut oil 
  • 1 pound baby bok choy, chopped (see Note) 
  • 2 teaspoons coconut aminos 
  • Sea salt 
  • 1 tablespoon water


  • 1/4 cup coconut aminos 
  • 1/4 cup fresh lemon juice 
  • 1 tablespoon coconut oil 
  • 1 teaspoon fish sauce 
  • 2 cloves garlic, grated or minced 
  • 1/4 teaspoon ginger powder


  • 2 teaspoons sesame seeds


Place an oven rack directly under the broiler and turn on the oven to the broil setting. Heat a large oven-safe skillet (preferably cast-iron) over high heat. 

Use a paper towel to pat the salmon dry on both sides. Sprinkle both sides lightly with the spice blend. 

Place the salmon skin side down in the preheated dry skillet and sear for 2 minutes. Transfer the pan to the oven and broil for 4 minutes, until the salmon is opaque in the center or cooked to your liking. Remove the salmon from the pan once it’s cooked so that you can deglaze the pan. 

In a small bowl, mix together all the deglazing liquid ingredients. Return the pan to the stovetop over high heat and pour in the deglazing liquid. Use a whisk to remove the seared bits from the bottom of the pan to flavor the sauce. Let the sauce reduce for 4 to 5 minutes, until it becomes thick and sticky, stirring occasionally. 

Heat a separate large skillet over medium-high heat. Add the coconut oil, then the bok choy and coconut aminos. Season lightly with salt and add the water. Cover and cook for 4 to 5 minutes, until the bok choy is fork-tender, tossing halfway through. 

To serve, divide the bok choy and salmon among 4 plates and drizzle the sauce over the top. Garnish with sesame seeds, if desired. 



Pour a liquid such as broth into a very hot pan that has flavor-filled bits of food seared on the bottom. Whisk the liquid to remove the bits from the bottom of the pan and help flavor the sauce. Allow the liquid to simmer rapidly over high heat for a few minutes, then strain the sauce before serving.