Teriyaki Salmon (Paleo, AIP)
This recipe goes well with a salad or any rice or vegetable dish on the side. What you see in this picture is a delicious salad that I made using green apples, avocados and carrots!
Recipe Type: main course
Cuisine: Fusion, Asian
Author: Indira Shyju
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Salmon marinated in a honey lemon sauce and grilled to get a crispy exterior and a moist, juicy center
3 Salmon filets, about 4/5 ounces each
For the marinade:
1 tbsp honey
1/4 cup lemon juice
1 tbsp apple cider vinegar
2 tbsp coconut aminos
1 tsp garlic powder
1 tsp fresh grated ginger or ginger juice ( I use a garlic press to squeeze ginger juice)
1/4 tsp black pepper (optional, OMIT for AIP)
1/4 tsp sea salt
about 2 tbsp coconut oil for pan frying
For the sauce:
1/2 tsp arrowroot starch/flour mixed in 1/4 cup water
Wash and remove scales from the skin of the salmon. Pat dry and keep aside.
Mix all marinade ingredients in a bowl. Pour the marinade in a ziplock bag. Add the salmon pieces, close the bag and shake the bag well. Place bag in refrigerator for 15-30 mins.
Heat a frying/grill pan. Add the coconut oil. Take the salmon pieces out of the bag and reserve the marinade.
When the pan is hot, place the salmon pieces skin side down. Let cook for about 4 mins on medium heat. Flip carefully and cook on other side for another 3 mins. Place salmon pieces in a tray and cover with Al foil until serving.
Alternatively, you can bake the salmon in an oven at 400 F for 12-16 mins until it is cooked and flaky.
For the sauce:
Mix the reserved marinade with the arrowroot slurry. Just before serving the fish, make the sauce.
Heat a pan and add the marinade mixture and cook for about 1 min on low heat. Stir continuously for 1 more minute until the sauce thickens. Turn heat off. Spoon this thick sauce over the grilled fish while serving.