There’s nothing quite like fresh salmon hot off the grill – made even better with an easy, soy-free paleo teriyaki sauce for a savory and sweet taste that’s absolutely amazing.
Spring has finally arrived – time to clear the cobwebs from your backyard grill and fire it up for some tasty meals!
This moist and protein-rich fish dish infused with authentic teriyaki flavor is a great way to kick off your outdoor cooking!
The paleo teriyaki sauce is really easy to make. Plus it’s handy to have around for many other Asian-inspired dishes. Here are a couple of easy ones you might want to try: Paleo Teriyaki Chicken and Paleo Teriyaki Burgers.
The sauce is soy-free and completely paleo, so no worries there. Plus I think you’ll find your own home brew tastes much better than store-bought brands. Many either use too much sugar or salt, or they can even have a nasty chemical aftertaste. Ugh.
You will need to grab a bottle of coconut aminos for this recipe. Your local supermarket should carry it. If not, try any specialty grocery store like Whole Foods. Or you can just order it from Amazon.com.
Once you’ve got your paleo teriyaki sauce made, I’d suggest you set aside some of it to use as a marinade for the fish. Just let the fillets soak up that good stuff for about an hour or so in the fridge. Then simply set your fillets skin-side down on a hot grill to cook. Brush them occasionally with additional teriyaki sauce (fresh, not what you soaked the fish in) and cook them just until they’re opaque and flakey…you don’t want to overcook these beauties!
If you can’t get outdoors yet or don’t have a grill, you can easily prepare this salmon recipe indoors. The first step is to do a quick pan sear of your fillets so the flesh gets a little color and a slight char. Then simply finish them up in your oven – bake the fillets at 350º F for around 10 minutes. Again, just test for flakiness with a fork to make sure you’re not overcooking them.
You can serve your salmon with any kind of stir-fry or grilled veggies you like. Sprinkle everything with some sesame seeds for a little extra Asian flair.
Hope you enjoy this paleo teriyaki salmon recipe, and happy grilling!
Paleo Teriyaki Salmon Recipe
- 4 salmon fillets — about 6 ounces each – preferably wild-caught
Paleo Teriyaki Sauce
- 1/2 cup coconut aminos
- 1/2 cup raw honey
- 1/4 cup juice from fresh oranges
- 2 tbsp rice vinegar
- 1 tbsp fresh grated ginger
- 1-2 garlic cloves — pressed or minced
- 1 tbsp sesame oil
- red pepper flakes — a pinch or so
- Optional: Add 1 tsp arrowroot flour to make the sauce thicker
- Combine all above teriyaki ingredients in a saucepan over medium heat
- When mixture begins to boil, stir for another 2-3 minutes
- Remove from heat and allow to cool
- Season with salt & pepper
- Suggested: For extra flavor, use a portion of the teriyaki sauce to marinate fillets in refrigerator for one hour or more. Discard used marinade!
- Place on medium high grill, skin side down
- Grill fillets, basting occasionally with fresh teriyaki sauce. Don't overcook! grill just until sides are opaque and fish flakes easily with a fork
Pan Sear/Baking Method
- Sear marinated fillets in hot skillet for just a few minutes until flesh is slightly charred
- Place fillets in a baking dish, brush with teriyaki sauce, and bake at 350º F for about 10 minutes, or just until fish flakes easily. Check often — don't overcook!
- Sprinkle with sesame seeds or chopped green onions