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Teriyaki Salmon

Prep time 20 min
Cook time 30 min
Total time 50 min

Prep time 20 min
Cook time 30 min
Total time 50 min


Being from Washington state, I love salmon. Fresh, wild caught salmon marinated in teriyaki and grilled over an open flame is one of the sweet gifts of summer. This marinade tastes just like teriyaki, without the use of soy. When in doubt, add more garlic and ginger. You can never go wrong with more garlic and ginger.

Serves 2

3 tablespoons Garlic, minced

3 tablespoons fresh ginger, minced

¼ cup raw honey

2 salmon fillets

2 tablespoons sesame seeds

2 scallions, greens only, thinly sliced


Preheat the oven to 350 ̊F. Line a baking sheet with parchment paper.


Peel and finely mince the garlic and ginger. Combine with the coconut aminos and honey in a bowl.


Rinse the fillets and pat dry. Combine the fillets with the marinade in a large ziploc bag. Chill in the fridge for 40 minutes.


Arrange the fillets in a baking dish. Bake for 20 minutes. Turn the broiler on high for a couple of minutes to brown the tops. Serve on Caulifiower Rice and top with sesame seeds and sliced green scallions. Enjoy!


Calories: 468
Fat: 16g
Carbohydrates: 48g
Sodium: 88mg
Fiber: 3g
Protein: 39g
Sugar: 35g

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