Teriyaki Salmon
While it may not be the traditional method, this is how I like to make teriyaki sauce a little bit "healthier" using ingredients I always have on hand. It's gluten, dairy, and refined sugar free and tastes fantastic on salmon! While I recommend the pan searing method, I've also included oven and bbq methods as well. They all work well!!
Servings: 6 servings
Ingredients
- 1 large filet of salmon, or 6 individual portions skin on or skinless, whatever you prefer
- 2 tbsp coconut or liquid aminos or soy sauce
- 2 tbsp honey
- 1 tbsp water
- 1 tbsp sesame oil
- 1 lemon, juice of
- 2 cloves garlic, minced
- 1/2 tsp ground ginger or 1 tsp grated fresh ginger
- pinch crushed red pepper
Optional Garnish:
- chopped green onions/chives
- chia or sesame seeds
Instructions
Pan Seared:
- Pat the salmon dry with paper towel. Add the remaining ingredients to a jar or bowl and shake or whisk until combined.
- Drizzle the salmon (skin side facing down) with olive oil and season generously with salt and pepper.
- Preheat a large skillet over medium heat. Once the pan is very hot, add the salmon to the pan (skin side facing up). Let the salmon sear for 4-5 minutes without moving it. While it's searing, drizzle the skin side facing up with olive oil, salt and pepper. Turn the salmon over so the skin side is down, let it sear for 1 minute.
- Add the sauce to the pan and allow to simmer until reduced and sticky (a few minutes).
- Remove from heat. Serve with the extra pan sauce spooned overtop, garnished with green onions and chia/sesame seeds, if desired.
Oven Roasted:
- Preheat oven to 425°F. Line a 9x13" pan with parchment paper.
- Pat the salmon dry with paper towel. Add the remaining ingredients to a jar or bowl and shake or whisk until combined. Add the salmon skin side down to the lined pan. Top with combined sauce. If desired, allow to marinade for up to 30 minutes.
- Bake for 15 minutes. Turn the oven to broil and broil for 3-5 minutes until the salmon is nicely browned on top (do not skimp on this step!).
- Serve with the extra pan sauce spooned overtop, garnished with green onions and chia/sesame seeds, if desired.
BBQ:
- Preheat the BBQ until the temperature reads around 450°F. Line a 9x13" pan (choose a pan you don't mind getting marked up by the grill) with tin foil.
- Pat the salmon dry with paper towel. Add the remaining ingredients to a jar or bowl and shake or whisk until combined. Add the salmon skin side down to the lined pan. Top with combined sauce. If desired, allow to marinade for up to 30 minutes.
- Grill for 10-15 minutes, until the salmon is cooked through and sauce is slightly reduced and sticky.
- Serve with the extra pan sauce spooned overtop, garnished with green onions and chia/sesame seeds, if desired.
Notes
*the teriyaki sauce in this recipe also works well with almost any kind of fish or protein (chicken, pork, beef, etc.), you just need to adjust the cook time accordingly to the type of protein. It will be less time thinner filets of white fish, and more time for thicker cuts of say, pork chops or chicken.