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Teriyaki Salmon

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 (or lime) juice

  • Dash of garlic powder

  • Avocado spray

  • Optional: garnish with lemon slices & white sesame seeds and/or pair with brussels sprouts and baked russet potatoes.

  1. Preheat oven to 350ºF.

  2. Pat dry the salmon filets with paper towels and set aside.

  3. Make the sauce/marinade by whisking together the coconut aminos, ground ginger, lemon (or lime) juice, and garlic powder.

  4. 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 huge rush, 10-15 minutes would be ok.

  5. Heat a cast iron skillet to medium-high heat, spray with avocado oil, and sear the salmon face-up for about 5 minutes or until the flesh gets mostly opaque. While searing, brush the remaining marinade/sauce onto the salmon.

  6. Finally, transfer into the oven for about 10 minutes and enjoy!

Sugar Control Diet Approved

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