Hello World KitchenBeta
A sweet and savory gluten-free and soy-free teriyaki salmon featuring a rich sauce made from coconut aminos, fresh ginger, and garlic, served alongside crisp, colorful stir-fried vegetables.
Ingredients
Soy-Free Teriyaki Sauce
- 0.5 cup coconut aminos — Soy sauce replacement
- 3 tablespoons honey — Or maple syrup
- 1 tablespoon apple cider vinegar — Or rice vinegar if not strict paleo
- 1 tablespoon fresh ginger — Peeled and freshly grated
- 3 cloves garlic — Minced
- 1 teaspoon toasted sesame oil — For authentic flavor
- 1 teaspoon arrowroot powder — Mixed with 1 tbsp cold water to make a slurry (cornstarch also works if not paleo)
Salmon & Vegetables
- 4 fillets salmon fillets — About 6 oz each, skin-on or skinless
- 2 tablespoons avocado oil — Divided for salmon and vegetables
- 2 cups broccoli florets — Bite-sized pieces
- 1 whole red bell pepper — Sliced into thin strips
- 1 cup snow peas — Ends trimmed
- 1 tablespoon sesame seeds (optional) — For garnish
- 2 stalks green onions (optional) — Thinly sliced, for garnish
Instructions
-
In a small saucepan, combine the coconut aminos, honey, apple cider vinegar, grated ginger, minced garlic, and toasted sesame oil. Bring to a gentle simmer over medium heat.
~5 minWhisk frequently to ensure the honey melts evenly and doesn't burn. -
Stir the arrowroot powder and cold water together in a small bowl until completely smooth. Pour the slurry into the simmering sauce, whisking continuously. Cook for 1-2 minutes until the sauce thickens and nicely coats the back of a spoon. Remove from heat and set aside.
~2 minIf the sauce gets too thick, add a splash of warm water to thin it out. -
Pat the salmon fillets dry with a paper towel. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Place the salmon fillets flesh-side down and sear for 3-4 minutes until a golden crust forms.
~4 minDrying the salmon ensures a crisp sear rather than steaming in the pan. -
Flip the salmon and cook for an additional 2-4 minutes, depending on the thickness of the fillets and desired doneness. During the last minute of cooking, brush the salmon generously with the thickened teriyaki sauce. Transfer the salmon to a plate and loosely tent with foil.
~4 minSalmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). -
Wipe the skillet clean if needed, then add the remaining 1 tablespoon of avocado oil. Add the broccoli, red bell pepper, and snow peas. Stir-fry over medium-high heat for 4-5 minutes until the vegetables are tender-crisp.
~5 minAdd a tablespoon of water to the pan and cover briefly if you prefer softer broccoli. -
Toss the cooked vegetables with 2-3 tablespoons of the remaining teriyaki sauce. Serve the vegetables hot alongside the glazed salmon, garnished with sesame seeds and green onions.
Serve over cauliflower rice or jasmine rice for a complete meal.
Nutrition
Equipment
- Small saucepan
- Large skillet or wok
- Whisk
- Cutting board
- Chef's knife
Tips & Storage
- Coconut aminos are naturally sweeter and less salty than standard soy sauce. Taste your sauce before thickening; if you prefer more saltiness, add a pinch of sea salt.
- Do not walk away from the teriyaki sauce while simmering, as the natural sugars from the honey and aminos can bubble up and burn quickly.
- Storage: Store leftover salmon and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to prevent the salmon from drying out.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
