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
Optional: garnish with lemon slices & white sesame seeds and/or pair with brussels sprouts and baked russet potatoes.
Preheat oven to 350ºF.
Pat dry the salmon filets with paper towels and set aside.
Make the sauce/marinade by whisking together the coconut aminos, ground ginger, lemon (or lime) 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 huge rush, 10-15 minutes would be ok.
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.
Finally, transfer into the oven for about 10 minutes and enjoy!
Sugar Control Diet Approved