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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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Absolutely delicious! I was craving teriyaki salmon and this hit the spot!!
That’s great to hear! Thanks so much for your review, Isabel!
10/10 this teriyaki sauce was so delicious and so simple to make. I served it over sautéed green beans and cauliflower rice. Can’t wait to eat the leftovers!
So glad you enjoyed it!
I can’t wait to make this, but not sure if dried ginger is the same thing as ground ginger… or maybe minced ginger? Help! This recipe sounds delicious and I don’t want to ruin it! Thanks in advance!
Yes, we used dried ginger, aka ground ginger, but you could use fresh minced ginger, also! Either will be delicious. 🙂