Maple Teriyaki Glazed Salmon

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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
Ingredients
  • INGREDIENTS:
  • 1 lb salmon (about 2-3 fillets)
  • Sea salt to taste

  • FOR THE GLAZE:
  • 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

  • OPTIONAL GARNISH:
  • Green onion, chopped
  • Cilantro
Instructions
  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. Find more on Kris here: Fashioned2Inspire, Facebook, Pinterest, and YouTube.

3 comments

  • 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!

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