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.
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.