Paleo Teriyaki Salmon Fillet
Elevate your weeknight dinner with this flavorful Paleo Teriyaki Salmon Fillet recipe, a healthy twist on the beloved classic! Featuring tender, oven-baked salmon fillets glazed in a homemade teriyaki sauce made with coconut aminos, raw honey, fresh ginger, and garlic, this dish is naturally gluten-free, soy-free, and refined sugar-free. The sauce is thickened to perfection with arrowroot powder, providing a luscious, glossy finish that pairs beautifully with the rich, flaky salmon. Garnished with green onions and optional sesame seeds for added crunch and vibrant presentation, this quick recipe comes together in just 35 minutes, making it perfect for busy evenings. Whether you're following a paleo diet or simply craving a wholesome, savory dinner, this easy teriyaki salmon is sure to be a hit at the table. Serve it alongside steamed veggies or cauliflower rice for a complete, nutrient-packed meal!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) salmon fillets
- 0.5 cup coconut aminos
- 2 tablespoons raw honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon (grated) fresh ginger
- 2 cloves (minced) garlic
- 1 teaspoon toasted sesame oil
- 1 teaspoon arrowroot powder
- 2 tablespoons water
- 2 stalks (chopped, for garnish) green onions
- 1 teaspoon (optional, for garnish) sesame seeds
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with avocado oil.
In a small saucepan over medium heat, combine the coconut aminos, raw honey, apple cider vinegar, grated ginger, minced garlic, and toasted sesame oil.
Bring the mixture to a gentle simmer, stirring occasionally to ensure the honey dissolves.
In a small bowl, whisk the arrowroot powder with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the saucepan while whisking continuously.
Cook the sauce for 1-2 minutes, or until it thickens slightly. Remove the pan from the heat and let it cool for 3-5 minutes.
Place the salmon fillets on the prepared baking sheet, skin-side down (if applicable). Brush the teriyaki sauce generously over the fillets, reserving about 2 tablespoons of the sauce for later.
Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
Remove the salmon from the oven and brush with the reserved sauce for added flavor and shine.
Garnish the fillets with chopped green onions and sesame seeds before serving. Serve immediately for best results.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 2769 mg | 120% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 54.1 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
