Prep Time: 15 minutes | Cooking Time: 15 minutes | Yield: 2 salmon filets
2 organic wild salmon filets
For the teriyaki sauce/marinade:
1 cup coconut aminos
1 tsp ground ginger
1 tsp lemon juice
Dash of garlic powder
Optional: garnish with lemon and white sesame seeds.
First, make the sauce/marinade by whisking together the coconut aminos, ground ginger, lemon juice, and garlic powder.
Pour most of the marinade over the salmon in a zip lock bag and let sit in the fridge for about an hour if possible - or even over night. If you're in a rush, 10-15 minutes would be ok. Set the rest aside as extra sauce to pour over the salmon later if desired.
Preheat oven to 450ºF.
Place the marinated salmon fillets on a lined baking dish and bake for 12-15 minutes or until the internal temperature reaches 145ºF.
Garnish with lemon and white sesame seeds if desired. Enjoy!
Sugar Control Diet Approved