Clean & Simple Teriyaki Salmon
This Clean & Simple Teriyaki Salmon is perfectly easy for a quick weeknight dinner. It can be enjoyed with a simple salad, white rice, or roasted veggies with a little drizzle of extra teriyaki sauce because saucy is always best.
I’m actually not a fan of most teriyaki sauces. They’re usually way too sweet and so heavy that the rest of the dish is overpowered by it. So of course I had to try to make it. After a few tries, I finally landed on my go to teriyaki sauce. The ingredients are clean, minimal, and versatile. It’s perfect for this Clean & Simple Teriyaki Salmon, amongst other things!
ABOUT THE SALMON
I use this on salmon a lot because salmon cooks quick and I LOVE a quick and easy dinner after a busy day. I prefer my salmon cooked medium, which is typically 10-15 minutes. My husband, Matt, likes his more on the well side and that’s usually around 18-22 minutes. The times always vary depending on the thickness and how lean the salmon is. Wild caught salmon is very lean and cooks a lot faster than farmed salmon. We’ve been eating wild caught salmon for a couple years already and I’ll be honest, it took me awhile to like it. I (still) prefer the taste of farmed salmon because since it’s fattier, it makes for a juicier, tastier fish. However, farmed salmon is higher in inflammatory omega-6 fats compared to wild caught, and that’s why I decided to make the switch.
WHAT ARE THE INGREDIENTS IN THE TERIYAKI SAUCE?
There are only six ingredients to the sauce and one of them is optional.
- Coconut Aminos
- Garlic
- Ginger
- Rice Wine Vinegar
- Sesame Oil
- Fish Sauce (optional)
The fish sauce gives a little saltiness and umami, but can be subbed with some salt or do without. The best part is you can expand on the ingredients. If you prefer a sweeter sauce, you can add honey, brown sugar, pineapple juice, or whatever your heart desires. For the spicy fans, you can add sambal sauce or just a pinch (or more!) of red pepper flakes. As for the coconut aminos, I’m sure you can sub it with soy sauce (or tamari if gluten free) but I personally haven’t cooked with it in years, so I’m not sure if it can naturally thicken on it’s own. If not, you may need to use cornstarch or arrowroot powder.
WHAT ELSE CAN I USE THIS TERIYAKI SAUCE ON?
You can use it as a stir-fry sauce for veggies, marinate & baste BBQ beef skewers, or drizzle on grilled shrimp. It’s great for making what could be a boring dinner a lot better, like sautéed chicken and veggies — just add this sauce and it’s like you’re having takeout, but a lot healthier.
Hope you enjoy this the next time you need a quick dinner idea or even if you feel like having the taste of takeout! And for another quick & easy weeknight dinner, give my Crispy Oven Baked Chicken Wings a try.
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CLEAN & SIMPLE TERIYAKI SALMON
recipe for later
Ingredients
- ½ cup coconut aminos
- 1 clove garlic grated
- ½ inch nub ginger peeled & grated
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- ¼ tsp fish sauce optional
- 4 fillets salmon approx. 4 oz each, preferably wild caught
- sesame seeds for garnish, optional
- sliced scallions for garnish, optional
Instructions
- Whisk coconut aminos, garlic, ginger, rice wine vinegar, sesame oil, and fish sauce together in a bowl.
- Place salmon small casserole dish or ziploc bag and pour half of the marinade onto the fish. Flip the salmon over to coat in the marinade or gently massage the sauce into them if using a ziploc bag. Marinate for 30 minutes or more, making sure the flesh of the salmon is in the marinade (skin side up). Set the other half of the marinade in a small saucepan to the side.
- Preheat the oven to 400 F. Line a rimmed baking sheet with foil and parchment paper. Place the salmon skin side down. Using the marinade the fish was marinating in, put a few spoonfuls onto each fish fillet. Bake the salmon for about 10-20 minutes (depends on the thickness of the fish and preferred doneness).
- While the fish is baking, make the sauce. Set the saucepan that contains the marinade on medium heat. Constantly whisk the sauce as it simmers to thicken and prevent burning of the sauce (about 15-20 minutes). Once you notice the sauce is thickening, pull it off the heat. The sauce will continue to thicken as it cools.
- Once the fish is done, plate it, drizzle with teriyaki sauce, garnish with sesame seeds and sliced scallions.