Whole30 Teriyaki Salmon Fillet
Elevate your dinner routine with this flavorful Whole30 Teriyaki Salmon Fillet recipe, a healthy twist on a beloved classic! Featuring tender, flaky salmon fillets glazed with a savory and naturally sweet teriyaki sauce made from coconut aminos, fresh orange juice, and aromatic garlic and ginger, this dish delivers bold flavor without compromising on clean ingredients. Perfectly pan-seared for a crisp exterior while remaining moist and juicy inside, the salmon is complemented by a thick, glossy sauce that’s quick and simple to prepare. Garnished with green onions and sesame seeds, this meal is not only Whole30-compliant but also ready in just 25 minutes, making it ideal for busy weeknights. Serve it alongside steamed broccoli, cauliflower rice, or a vibrant salad for a complete, guilt-free feast that’s as nutritious as it is delicious. Whether you’re following Whole30 or simply craving a wholesome, crowd-pleasing dish, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 6 oz each salmon fillets (skin on or off, as preferred)
- 0.5 cup coconut aminos
- 0.25 cup fresh orange juice
- 1 tablespoon rice vinegar (optional for extra tang, ensure it’s no-sugar-added and Whole30-approved)
- 3 cloves garlic cloves, minced
- 1.5 teaspoons fresh ginger, grated
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 teaspoon arrowroot powder
- 2 tablespoons water
- 2 teaspoons avocado oil (or olive oil)
- 2 stalks green onions, sliced (optional for garnish)
- 1 teaspoon sesame seeds (optional for garnish, ensure Whole30-compliant)
Instructions
In a small bowl, whisk together the coconut aminos, orange juice, rice vinegar (if using), minced garlic, grated ginger, sea salt, and black pepper until well combined.
In a separate small bowl, mix the arrowroot powder with water to create a slurry. Set aside.
Pat the salmon fillets dry with paper towels, then lightly season with a pinch of sea salt and black pepper on each side.
Heat a large skillet over medium heat and add the avocado oil to coat the pan.
Once the oil is shimmering, place the salmon fillets in the skillet, skin-side down if applicable. Sear for 3-4 minutes, until the edges start to turn opaque and the skin is crispy.
Flip the fillets gently using a spatula and cook for another 2-3 minutes, until the salmon is cooked through (internal temperature of 125°F for medium-rare or 145°F for well-done). Remove the fillets from the pan and set aside on a plate.
Reduce the heat to low and pour the teriyaki sauce mixture into the skillet. Bring the sauce to a gentle simmer, stirring occasionally.
Add the arrowroot slurry to the simmering sauce and stir continuously for 1-2 minutes, until the sauce thickens to your desired consistency. Turn off the heat.
Return the cooked salmon fillets to the skillet, spooning the thickened teriyaki sauce over the top to coat evenly.
Garnish with sliced green onions and sesame seeds if desired, and serve warm. Pair with steamed broccoli, cauliflower rice, or a mixed greens salad for a complete Whole30-compliant meal.
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 3680 mg | 160% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 29.6 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 63.0 mcg | 315% | |
| Calcium | 158 mg | 12% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2404 mg | 51% | |
*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.
