Whole30 Teriyaki Salmon

About this recipe

Enjoy a deliciously healthy teriyaki salmon that aligns perfectly with Whole30 dietary guidelines. This updated version features a homemade sauce using coconut aminos for a soy-free experience, with subtle sweetness from honey or dates. Perfectly baked, this dish provides a flavorful, nutritious meal for any time of the week.

Ingredients

• 4 salmon fillets
• 1/4 cup coconut aminos
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or date paste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1 tablespoon arrowroot starch
• 1 tablespoon water
• 2 tablespoons chopped green onions for garnish
• 1 tablespoon sesame seeds for garnish

Directions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a saucepan, mix coconut aminos, vinegar, honey, garlic, onion powder, ginger, and pepper.

3. 3

   Bring sauce to a boil over medium heat; simmer for 5-7 minutes to thicken.

4. 4

   Blend arrowroot and water in a small dish; stir into sauce until thickened.

5. 5

   Place salmon on a lined baking sheet; brush with sauce, saving some.

6. 6

   Bake salmon for 12-15 minutes until cooked through.

7. 7

   Brush remaining sauce over salmon; sprinkle with green onions and sesame seeds.

8. 8

   Serve immediately.