Soy-Free Teriyaki Salmon
Elevate your next dinner with this Soy-Free Teriyaki Salmon recipe that's bursting with savory-sweet flavors and perfect for anyone with soy sensitivities. Crafted with nutrient-rich salmon fillets and a homemade teriyaki glaze made from coconut aminos, maple syrup, and fresh ginger, this dish delivers all the bold, umami goodness of traditional teriyaki without a drop of soy. The sauce is thickened with arrowroot powder for a glossy finish and enhanced with a hint of sesame oil for extra depth. Ready in just 25 minutes, this healthy and easy salmon recipe is ideal for weeknight dinners or entertaining guests. Garnished with fresh green onions and sesame seeds, it's beautiful served alongside steamed rice, quinoa, or stir-fried vegetables. Enjoy this gluten-free, paleo-friendly twist on a classic favorite!
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on, about 6 oz each)
- 0.5 cup Coconut aminos
- 2 tablespoons Maple syrup
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 1 teaspoon Arrowroot powder (or tapioca starch)
- 2 tablespoons Water
- 0.5 teaspoon Sesame oil (optional, for added flavor)
- 2 stalks Green onions (sliced, for garnish)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
In a small saucepan, combine coconut aminos, maple syrup, apple cider vinegar, grated ginger, and minced garlic. Heat the mixture over medium heat until it begins to simmer.
In a small bowl, whisk together the arrowroot powder (or tapioca starch) and water to create a slurry. Slowly add the slurry to the simmering sauce, whisking constantly to avoid lumps.
Allow the sauce to simmer for 2-3 minutes, or until it thickens slightly. Remove from heat and stir in sesame oil, if using. Set aside to cool slightly.
Pat the salmon fillets dry with a paper towel and place them on the prepared baking sheet, skin side down.
Brush the salmon generously with the soy-free teriyaki sauce, reserving some sauce for serving.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the salmon from the oven and let it rest for 2 minutes before serving.
Drizzle the remaining teriyaki sauce over the salmon and garnish with sliced green onions and sesame seeds.
Serve warm with your choice of sides, such as steamed rice, quinoa, or stir-fried vegetables.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 2190 mg | 95% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 51.3 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 460 mg | 10% | |
*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.
