Maple Teriyaki Glazed Salmon
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 lb salmon (about 2-3 fillets)
  • Sea salt to taste

  • ½ cup coconut aminos
  • 1 ½ - 2 teaspoons orange juice
  • ⅓ - ¼ cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons garlic, minced/crushed
  • 1 teaspoon ginger, minced/crushed
  • Pinch of sea salt
  • ½ teaspoon arrowroot flour

  • Green onion, chopped
  • Cilantro
  1. Combine all glaze ingredients minus the arrowroot flour in a saucepan.
  2. Whisk to combine and bring to a boil.
  3. Quickly reduce to a simmer and allow to reduce approximately 5 minutes.
  4. Add arrowroot, stirring slowly until sauce begins to thicken.
  5. Remove from heat & set aside to cool.
  6. While the sauce cools, prepare salmon and season with sea salt as desired.
  7. Place in an airtight bag or container with about ⅓ of your cooled teriyaki to marinate for 30 minutes in the refrigerator (optional: marinate overnight).
  8. Heat oil in a large skillet over medium-high heat. Add marinated salmon to pan.
  9. Cook 3-5 minutes on both sides, depending on desired doneness. (Cooked temperature for salmon is 145°).
  10. Pour over more of your sauce as desired (I like to set some aside to use as a dipping sauce while I eat - totally optional!).
  11. Serve with your favorite side(s) and enjoy!
Recipe by Autoimmune Wellness at