19 Feb


I’ve wanted to make this recipe for the longest time but I never got around to it until now, and I must say that Iā€™m quite happy that I did! This recipe is savory, sweet, packed with protein and easy to make.

Recipe: Adapted from Cooking Classy.

4 (6 oz) salmon fillets
2 green onions, chopped
Sesame seeds, for serving
Teriyaki Sauce
1/2 cup low sodium coconut aminos (or low sodium soy sauce)
1/2 cup water, divided
1.5 Tbsp coconut palm sugar
2 Tbsp honey (or 1.5 tbsp organic maple syrup)
3 medium cloves garlic minced
2 1/2 tsp finely grated fresh ginger
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp arrowroot starch (or tapioca starch)


In a small saucepan whisk together coconut aminos 1/4 cup + 2 Tbsp of the water, the coconut sugar, honey, garlic, ginger and lemon juice. Bring mixture to a light boil over medium heat. Whisk together arrowroot starch with remaining 2 Tbsp water, then add to sauce mixture in saucepan.

Cook mixture stirring constantly, until it has thickened slightly, allowing it to gently boil several minutes (if you want it thicker you can let it simmer, just reduce the temp and stir frequently until it’s reached desired thickness, keep in mind it will seem thicker once it cools though too). Remove from heat and allow to cool slightly. Meanwhile preheat oven to 400 degrees and spray a non-stick baking dish with cooking spray.

Set aside about 1/4 cup of the teriyaki sauce. Place salmon in baking dish then brush tops with plenty of the teriyaki sauce (about 1 1/2 Tbsp), then rotate to opposite side and repeat. Bake in preheated oven 15 minutes until salmon has cooked through. Serve warm topped with reserved teriyaki sauce if desired, chopped green onions and sesame seeds.

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