Healthy Whole Food Teriyaki Salmon

Nothing beats Whole30 recipes that are quick, easy, and incredibly flavorful. This teriyaki salmon is sweet, umami, and slightly tangy. You can prepare this recipe in under 20 minutes using just a handful of ingredients. If you’ve been wanting to incorporate more Whole30 salmon recipes into your diet, this is the one to start with.

What is the teriyaki sauce?

Teriyaki is a Japanese sauce known for its sweet and sour flavors and thick sticky consistency. It is traditionally prepared with soy sauce, but since this ingredient isn’t Whole30 compliant, we are using coconut aminos instead.

What to pair this teriyaki salmon with?

Normally, teriyaki salmon is served on a bed of rice, but to keep this recipe Whole30 compliant, you can serve it with cauliflower rice. You can also pair this dish with steamed vegetables or sauteed greens.

What type of salmon should you use for the best Whole30 recipes?

To ensure you get the most benefits out of Whole30 salmon recipes, you should carefully select your salmon. You could use fresh or frozen salmon, as long as it comes from a trusted source. Look for salmon that appear moist since the moisture content is an excellent indicator of freshness and how carefully the fish was handled. Avoid salmon with any browned spots on the belly, around the edges of the fillet, or instances where the skin has started browning and curling up. For the most health benefits, buy and cook your salmon skin-on. The highest concentration of the healthy Omega-3s is in the gray layer right against the skin, which is often removed with the skin when you buy skinless.

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Net Carbs

8.2 g
Fiber

0.5 g
Total Carbs

8.8 g
Protein

61.4 g
Fats

20.9 g

490 cals

Quantity

Serving Size

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Pink salmon

4 fillet - each 11 1/4 ounce raw
Garlic

1 clove
Ginger, ground

0.25 tsp
Coconut Aminos

0.5 cup
Natural Rice Vinegar

15 ml
Sesame oil

1 tbsp
Avocado oil

1 tbsp
Arrowroot flour

1 tbsp
Scallions or spring onions, tops and bulb, raw

2 tbsp, chopped
Sesame seeds

1 tbsp

Step 1

Mince the garlic and add it to a bowl. Add the ginger, coconut aminos, vinegar, and sesame oil. Whisk to combine.
Step 2

Pour half the sauce into a saucepan and set aside. Add the salmon fillets to the bowl and toss to get the sauce all over the salmon. Let the fish marinade skin side up for 20 minutes in the fridge.
Step 3

Heat the oil in a skillet over a medium high heat. Once hot, add the salmon fillets skin side down and cook for 3-4 minutes. Flip and cook for 2-3 more minutes then transfer to a plate.
Step 4

While the salmon is cooking, whisk the arrowroot flour into the sauce in the saucepan. Bring to a simmer over medium heat, then drop the heat to low and let it simmer for a couple of minutes until thickened.
Step 5

Serve the salmon with the sauce drizzled on top. Garnish with sesame seeds and chopped scallion. Pair it with your preferred side dish.