Preheat oven to 400. Line a baking sheet with parchment paper. Bring the salmon to room temperature while the oven is preheating.

Squeeze juice from one lime onto both sides of your salmon, then sprinkle with salt and pepper.

In a small saucepan, melt coconut oil over medium heat. Remove 1 tsp of the oil and brush over flesh side of salmon.

Add the tamari (or coconut aminos), minced garlic, and honey to the melted coconut oil and bring to a simmer. Cook for several minutes until sauce thickens slightly.

Place salmon skin side down in a baking dish and baste with ½ of the honey glaze.

Bake for 8-10 minutes or until salmon is flaky and opaque pink.

Broil for 2 minutes at the end, if desired.

Remove salmon from oven and drizzle with the remaining honey glaze.

Serve with rice, quinoa, your favorite veggies, or a salad!