Paleo Salmon Teriyaki

Posted By: Amy 39 Comments on Paleo Salmon Teriyaki Rate this post!

Posted: Mar 3, 2015 Updated: May 13, 2024

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This flaky, sweet-and-savory teriyaki salmon with crunchy sesame seeds is an easy 20-minute dinner. It’s a savory take-out style recipe with homemade teriyaki glaze and crunchy veggies for the perfect bite.

Why You’ll Love This Teriyaki Glazed Salmon

This tender teriyaki salmon is a quick dinner that’ll make you drive straight home after a long day.

• Better than take-out. Have as many servings as you want, add more veggies, and sprinkle your favorite garnishes on top.
• Quick. This recipe is ready in only 20 minutes.
• Little clean-up. You only need a baking sheet for the salmon and a pot for the glaze.
• Asian-style. Coconut aminos, sesame oil, and lots of spicy ginger create a savory Asian flavor profile.

Recipe Ingredients

The sweet-and-savory glaze is a homemade version of your favorite teriyaki sauce with hints of fragrant ginger and orange juice. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Glaze

• Coconut aminos – Low-sodium soy sauce works too.
• Orange juice – Freshly-squeezed juice is best.
• Honey – Raw honey or agave nectar are preferred.
• Rice vinegar – Feel free to use cooking sake.
• Garlic – Fresh garlic and garlic paste are best.
• Ginger – You can use ground ginger for this.
• Sesame oil – Peanut oil is a good swap.
• Red pepper flakes – Go for chili oil or Sriracha if that’s what you’ve got on hand.
• Arrowroot flour – Tapioca flour and cornstarch can be used as well.

For the Salmon

• Salmon – Make sure it’s skinless and boneless.
• Carrots – Leftover baby carrots are great for this.
• Cucumber – Remove the seeds to prevent excess moisture.
• Bell pepper – Use your favorite color.
• Salt – Kosher salt is best.

Garnish Ideas

• Green onion – You only need the green parts. Chives are a good swap.
• Cilantro – Avoid dried cilantro. You can leave it out if you’re not a fan.
• Sesame seeds – Go for white or black sesame seeds.

What’s The Best Salmon To Use?

You can use fresh or frozen salmon as long as it’s skinless and boneless. If it’s not, ask the fishmonger to remove the skin and bones for you to save prep time.

How To Make Teriyaki Salmon

Don’t forget to stir the glaze continuously to prevent it from burning. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Prep the broiler. Preheat the oven using the “broil” setting. Place the top oven rack about 6″ from the heat. Line a baking sheet with foil and set it aside.
• Make the glaze. Except for the arrowroot powder, whisk all the glaze ingredients in a pot over medium heat. Bring to a boil, stirring occasionally. Remove it from the heat and add the arrowroot. Break up any large lumps with the whisk or a wooden spoon. Heat the mixture over medium heat until thickened.
• Prep the veggies. Toss the carrots, cucumber, and bell peppers with salt and 1 tablespoon of the glaze mixture. Set it aside.
• Broil the salmon. Grease the prepared baking sheet with coconut oil. Add the salmon and drizzle it with olive oil. Broil it for 2 minutes.
• Glaze it. Remove it from the oven. Generously brush the glaze over the top and sides of the salmon. Broil it until the slightly caramelized and golden.
• Serve. Remove the salmon from the oven. Let it cool for 5-10 minutes. Top with the seasoned veggies. Garnish with green onions, cilantro, and sesame seeds. Serve with any leftover glaze on the side and enjoy!

Tips for Success

Store-bought sauce is a great way to cut corners for this sweet, glazed teriyaki salmon.

• Make it spicy. Stir 1/4 teaspoon extra red pepper flakes, chili oil, or Sriracha at a time into the glaze once you remove it from the heat until spicy to taste.
• Baste it. Basting is basically adding spoonfuls of sauce or liquid to a protein as it cooks to help infuse more flavor and prevent it from drying out. Brush the salmon with more glaze for every minute of broiling time.
• Use store-bought. Save prep time by using your favorite low-sodium or paleo store-bought teriyaki sauce instead of the homemade glaze.
• More veggies. Sauteed mushrooms, green beans, and steamed broccoli are great ways to incorporate more veggies into this recipe.
• Marinate it. Add the salmon, 1 cup orange juice, 3 tablespoons freshly squeezed orange juice, 1/2 cup low-sodium soy sauce, 1/4 teaspoon chili oil, 1 tablespoon vegetable oil, and 1 tablespoon grated ginger to a large Ziploc bag. Seal it and shake well. Refrigerate it overnight so that the salmon can infuse with savory fragrance.

What To Serve With Teriyaki Glazed Salmon

This tender teriyaki salmon is an easy weeknight dinner with a side of Shrimp Fried Rice or Soba Noodle Salad. My Quick Cucumber Kimchi can also add a bit of crunchy tang. If you want a full take-out style menu, don’t forget my Korean Rice Bowls, Orange Chicken, and Beef and Broccoli Recipe.

Proper Storage

Make sure to cool the leftovers completely before storing.

• Fridge: Place it in an airtight container for up to 4 days.
• Freezer: Wrap each filet in plastic wrap and transfer the pieces to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and reheat as usual.
• To reheat it: Microwave it in 30-second increments until warm. You can also use a pan (covered) over medium-high heat for 4-5 minutes per side.

More Seafood Recipes To Try

• Easy Salmon Soup
• Pistachio Crusted Salmon
• Sushi Bake
• Cajun Air Fryer Salmon Recipe

Paleo Teriyaki Salmon

This 20-minute teriyaki salmon recipe with sweet-and-savory glaze, crunchy veggies, sesame seeds, and green onions is an easy Asian dinner. 

Print Rate Pin

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings: 4

Ingredients

For the Glaze:

• 1/4 cup coconut amino
• 1/4 cup juice from fresh orange
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 large garlic clove minced
• 2 teaspoons grated fresh ginger
• 2 teaspoons sesame oil
• Pinch of red pepper flakes
• 1 teaspoon arrowroot flour or tapioca flour

For the Salmon:

• 1 1/2 pound salmon skin removed
• 2 carrots peeled and cut into matchsticks
• 1/2 English cucumber peeled and cut into matchsticks
• 1 red bell pepper trimmed and cut into matchsticks
• kosher salt

For the garnish:

• 1 sliced green onion chopped
• 1 generous tablespoon cilantro chopped
• 1/2 teaspoon sesame seeds more if desired

Instructions

• Preheat oven to broiler and position top oven rack about 6 inches from the heat.
• Combine all of the glaze ingredients {except arrowroot} in a saucepan over medium heat and bring to a boil, stirring for 2-3 minutes.
• Remove saucepan from heat, and whisk in arrowroot.
• Place back on heat and stir until it thickens 2-3 minutes.
• In a medium bowl, combine carrots, cucumber, and bell pepper, season with a small pinch of kosher salt, then toss veggies in about 1 tablespoon of the glaze mixture. Set aside.
• Grease foil-lined baking sheet with coconut oil, and place salmon on foil. Drizzle salmon with olive oil, then broil for 2 minutes.
• Remove from oven and brush or drizzle glaze over salmon, covering the top. Return to oven for 2-3 minutes or until top is golden and salmon is cooked through to your liking.
• Top salmon with veggies, cut salmon to desired serving size then garnish with scallions, cilantro, and sesame seeds.
• Pass any reserved glaze at the table for drizzling.

Course: Dinner, Main Course

Cuisine: American, Asian

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