Honey Salmon with Cumin Carrots

honey salmon topped with lemon wedges and green onion on a plate with cumin carrots

Like allot of my recipes, this one was inspired by a recipe which called for sriracha and peppers, however this mama does not do spicy. In fact, Chad sometimes says even bread is too spicy for me, this is a little of an exaggeration but not by much. So, in the usual mommy MacGyver fashion, I turned this dish into something smooth, light, and oh so yummy. Even my picky four-year-old loved this salmon.


2 Tablespoons Raw Honey

1/3 Cup Brown Sugar

1 ½ Cups Coconut Oil

½ Teaspoon Garlic Salt

½ Teaspoon Pepper

¼ Teaspoon Cinnamon

¼ Teaspoon Cumin

2 Cloves Garlic, Minced

4 Carrots, Sliced

1 Lemon, Sliced thin

1/3 Cup Green Onions, Diced


1. Preheat the oven to 400 degrees. Line a metal baking sheet with aluminum foil and place the salmon on top. Sprinkle the salmon evenly with the garlic salt and pepper. Arrange the lemon slices on top of the salmon. 

2. In a medium sauce pan heat ½ of the coconut oil over medium/high. Add the brown sugar slowly and then the honey stirring frequently. Allow to simmer for 5 – 10 minutes until mix is light brown and frothy. 

3. Pour the brown sugar mix over the salmon being sure to evenly coat the top. Pinch the edges of the aluminum foil creating a bowl shape around the salmon. Place in the oven for 25 minutes.

4. In a medium skillet heat the remaining coconut oil. Add the carrots, cumin, and cinnamon and sauté until the carrots become soft and begin to shrink. Remove and place on a plate.


5. Once the time has past set the oven to broil for 2-5 minutes until the edges of the salmon are golden brown. Don’t worry if the mix looks frothy when you first pull the salmon out, the ingredients will settle, and you do not want to over cook this because it will burn very quickly. 

6. Remove the salmon from the oven and top with the green onions. Place on the plate with the carrots and enjoy!