I LOVE salmon. I honestly could eat it every day. And with this recipe, I guarantee you will quickly get addicted. This Teriyaki Salmon is to die for!
First I recommend you buy ONLY wild-caught salmon from fresh waters ( like Alaska). Avoid farmed-salmon as it’s not as healthy for you. Long story on that but I will have to save that for another post.
Next, make sure you buy Organic Gluten Free Coconut Aminos instead of using soy sauce. Coconut aminos is much healthier and gut friendly as soy sauce is filled with estrogens, MSG and many other nasty chemical, fillers and preservatives. So, choose Coconut Aminos from here on out!
Finally….why salmon? Because salmon is LOADED with healthy omega-3 fatty acids. ‘Nuff Said.
Lastly, if you are on one of our gut health educational courses, please avoid the garlic and onions until you’ve reached the point in the program where we coach you to re-introduce them.
Hope you enjoy!
| Prep Time | 5 minutes |
| Cook Time | 15-20 minutes |
| Servings |
servings
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- 4 ounces Wild Caught Salmon
- 1 Tablespoon Refined Coconut Oil melted
- 1 teaspoon Fresh Ginger minced
- Dash Organic Black Pepper
- Dash Pink Hymalayan Sea Salt
- 1 Tablespoon Raw Unpasteurized Apple Cider Vinegar
- 2 Tablespoons Organic Gluten Free Coconut Aminos
- 1 Tablespoon Organic Green Onions
Ingredients
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- Preheat the oven to 400 degrees F.
- Rinse salmon in fresh water, pat dry with a paper towel and set aside.
- In a 2 cup measuring cup, add all above ingredients except the green onions and cilantro and whisk together.
- In a large skillet or baking dish, add melted coconut oil.
- Place salmon with the skin on the bottom of the pan. Pour the spices and vinegar mixture over the salmon until well coated.
- Bake at 400 degrees F. for 10 minutes. Then open the oven and carefully spoon some of the Teriyaki sauce over the salmon to keep it moist. Bake an additional 5-10 minutes or until salmon flakes easily with a fork.
- Serve immediately!
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