Description
Delicious and flavorful Teriyaki Salmon recipe that’s perfect for a weeknight dinner or special occasion. The tender salmon is glazed with a homemade teriyaki sauce and baked to perfection, creating a mouthwatering dish that will impress your family and friends.
Ingredients
Units
Scale
For the Teriyaki Sauce
- 1/2 cup coconut aminos
- 2 tablespoons apple cider vinegar OR 3 Tbs rice wine vinegar
- 3 tablespoons honey or sub with preferred liquid sweetener
- 2 teaspoons sesame oil
- 1/2 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/3 cup orange juice
- 2 1/2 tablespoons arrowroot starch
- 2/3 cup chopped pineapples
- 1–2 tablespoons water, as needed to thin out sauce
For the Salmon
- 1 1/2 – 2 pound salmon filet or 4 salmon (4-6 ounce) filets, skin on
- kosher or sea salt and freshly cracked black pepper
- 1 teaspoon sesame oil
- 3–4 orange slices
Optional Garnishes
- green onions, sliced
- fresh cilantro, chopped
Instructions
- Preheat oven to 400 F degrees. Line a baking sheet with a large sheet of parchment paper or aluminum foil. Lay salmon on top and season with salt, pepper, and sesame oil. Slide orange slices halfway underneath the salmon.
- In a saucepan over medium-high heat, whisk together coconut aminos, vinegar, sweetener, sesame oil, orange juice, garlic, ginger, and arrowroot starch. Bring to a boil, add pineapple, then pour enough sauce to cover salmon. Fold parchment paper or foil sides up.
- Bake in preheated oven for 12-16 minutes, then broil for an additional 3-5 minutes until caramelized. Serve with extra sauce, green onions, and cilantro.
Notes
- Make sure to adjust sweetness to your preference.
- Check the salmon for doneness before removing from the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
