Maple Teriyaki Glazed Salmon

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.

Honestly, we don’t need much of an excuse to eat fish with any meal, breakfast, lunch or dinner, in my family. However, there is something about the warmer weather that brings about more seafood dishes at our house. That combined with my love for Asian-inspired flavors is where this maple teriyaki salmon derives from. Note: As an optional AIP reintro, you could add ½ teaspoon toasted sesame oil to the glaze recipe.

4.0 from 1 reviews
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!



About Kris King

Kris is a wife and mommy to an amazing toddler boy. By day, she is a high school business teacher; by night, a creative who loves to cook! In 2016, she began chronicling her journey of switching to a paleo diet for fun on Instagram. However, a few years after that, she was diagnosed with an autoimmune condition called myasthenia gravis. Having recently had her first child, life wasn’t slowing down and neither was she. She gained a new sense of hope when she discover the AIP. That, coupled with her determination to bounce back with renewed strength, she officially made the switch to paleo lifestyle, developing recipes to include many that are AIP-friendly. Since then, she’s managed to decrease inflammation significantly, and has discovered the body’s miraculous ability to heal. Kris is the author of Meals You Deserve, an AIP ebook collection of flavorful and fun recipes. Find more on Kris here: Fashioned2Inspire, Facebook, Pinterest, and YouTube.


  • Penny O says

    Looks so delish!!

    Thank you for the free recipe 💜💜

  • Becky says

    This looks AMAZING! It’s similar to a dish I’ve been cooking by feel since starting to react to my favourite Japanese restaurant’s teriyaki. Yum!

  • Cheryl says

    Wow. This sauce is delicious! Sadly, even at medium temp the pan was way too hot and the whole top was black when I flipped the fillet. I picked it off and ate it anyway and it was delicious but I’ll have to try some other cooking technique to get that beautiful glaze. Thanks for the recipe!

  • Crystal Bahr says

    If I have a brewers yeast sensitivity, can coconut aminos be consumed? This looks amazing!!!

    • Mickey Trescott says

      Crystal, I am not sure there – best to check with any coconut amino company you are using to see if they use yeast in the fermentation process!

Leave a Comment

Rate this recipe: