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This Teriyaki Salmon is a quick and flavorful recipe that’s Whole30 compliant. Naturally sweetened with coconut aminos, this Japanese inspired recipe is delicious over cauliflower rice! Paleo, gluten free, grain free.
Why This Salmon Is So Good!
- This salmon is so quick and easy to make, it’s on your table ready to eat in just 20 minutes.
- The salmon is so rich and flavorful, it’s a great healthy alternative to takeout.
- This recipe is Whole30 complaint, low carb gluten and grain free and has no added refined sugar.
How To Make This Recipe
- Mix together the garlic, ginger, aminos, rice wine vinegar and sesame oil in a bowl.
- Add half of the marinade to a ziplock bag. Add the other half to a saucepan and set to one side.
- Put the salmon filets in the ziplock bag and marinate in the fridge for 30 minutes.
- Heat the oil in a skillet over a medium high heat. Once hot, add the salmon filets. Don’t overcrowd the skillet, you may have to cook two at a time.
- Cook the salmon for about for 3-4 minutes on each side.
- While the salmon is cooking, bring the marinade in the saucepan to a simmer.
- Whisk the arrowroot and water together in a small bowl.
- Slowly add the arrowroot mixture to the marinade and whisk it together. Simmer until thickened.
- Serve the salmon with the teriyaki sauce drizzled on top. Garnish with sliced green onions and sesame seeds.
What Does Teriyaki Taste Like?
Teriyaki is a Japanese sweet and sour sauce with a little tang to it. The sweet glaze is traditionally made with soy sauce, but to make this recipe Whole30 compliant we have substituted this with coconut aminos. It’s wonderfully sticky and works so well with salmon fillets.
What Can You Serve With It?
To keep this dinner Whole30 compliant and low carb, we love to serve this salmon on a bed on cauliflower rice. You can of course serve this with other rice dishes and a side of vegetables like sauteed kale or steamed broccoli also work really well.
So Quick And Easy To Make!
We love how flavorful and rich this dish is, and yet it hardly takes anytime at all to make and with just a handful of ingredients. This is a great healthy alternative to takeaway.
Chef’s Tips
- Marinade the salmon for at least 30 minutes for the richest flavor.
- Be careful not to over cook the salmon, it only needs 3 – 4 minutes on each side.
- I used skinless salmon filets, but you can use salmon with the skin on of you prefer.
For More Whole30 Seafood Dishes:
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Teriyaki Salmon (Whole30)
Ingredients
- 1 tablespoon avocado oil or refined coconut oil
- 4 salmon filets about 4-6 ounces each
- 1 clove garlic minced
- ¼ teaspoon dried ginger
- ½ cup coconut aminos
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon arrowroot
- 1 tablespoon water
- green onions for garnish if desired
- sesame seeds for garnish if desired
Instructions
- Mix together the garlic, ginger, aminos, rice wine vinegar and sesame oil in a bowl.
- Add half of the marinade to a ziplock bag. Add the other half to a saucepan and set to one side.
- Put the salmon filets in the ziplock bag and marinate in the fridge for 30 minutes.
- Heat the oil in a skillet over a medium high heat. Once hot, add the salmon filets. Don't overcrowd the skillet, you may have to cook two at a time.
- Cook the salmon for about for 3-4 minutes on each side.
- While the salmon is cooking, bring the marinade in the saucepan to a simmer.
- Whisk the arrowroot and water together in a small bowl.
- Slowly add the arrowroot mixture to the marinade and whisk it together. Simmer until thickened.
- Serve the salmon with the teriyaki sauce drizzled on top. Garnish with sliced green onions and sesame seeds.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Love this recipe. Have made it multiple times and it’s always delicious.
So glad you enjoyed it! 🙂
This is absolutely delicious. My husband told me it tasted like fish we get from a VERY high-end fish restaurant near us, which is high praise indeed! For sure one of our new favorites!!
This truly tastes like takeout! Yum!
I made this tonight and it was easy, quick, and SO GOOD! I actually cooked it for 8 minutes in the air fryer and it was perfect. My new go to salmon recipe. Thank you!
This was delicious, thank you!
My husband and I LOVE this dish. Easy to make.
That’s awesome! I’m so glad you guys enjoyed it!
easy and good, we serve with rice and steamed vegies. depends on what vegies in fridg
Sounds delicious! I’m glad you enjoyed it!
I made this during my W30 and my entire family loved it! It’s so quick and delicious, I’ll keep it in my rotation going forward.
Made this today for lunch with a side of roasted broccoli. This recipe was perfection and one I know I’ll be coming back to again. Thanks for sharing!!
Used fresh ginger and topped with cilantro instead of green onion because that’s what I had on hand and wowwwwwweeeeeeeee. First of all, I’ve been dreaming of the perfect healthy teriyaki flavor and have tried many recipes and THIS IS IT. Also, I never knew the secret to perfectly cooked salmon was 3 minutes per side. I’ve seen so many different things- 4-6 mins per side usually- and it’s always overcooked ugh. This is amazing and my husband who doesn’t even like fish LOVED it. I served it with sticky rice because we were splurging and steamed broccoli with chili oil. The perfect dinner.