4salmon fillets-- about 6 ounces each - preferably wild-caught
Paleo Teriyaki Sauce
1/2cupcoconut aminos
1/2cupraw honey
1/4cupjuice from fresh oranges
2tbsprice vinegar
1tbspfresh grated ginger
1-2garlic cloves-- pressed or minced
1tbspsesame oil
red pepper flakes-- a pinch or so
Optional: Add 1 tsp arrowroot flour to make the sauce thicker
Instructions
Teriyaki Sauce
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
Salmon Prep
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!
Grilling Method
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!
Garnish
Sprinkle with sesame seeds or chopped green onions