Salmon is like that one ingredient you can always count on. It’s healthy, packed with flavor, and super adaptable. And this recipe? It takes salmon to the next level!
We’re talking about AIP Teriyaki Salmon—a dish with a tangy, slightly sweet glaze that’ll make you wonder why you ever used store-bought teriyaki sauce. The best part? It’s totally Paleo and AIP-friendly. That means no soy, no grains, and no refined sugars. Just clean, delicious ingredients that work for your body.
Perfect for a casual weeknight dinner or when you want to impress someone without too much effort. Let’s get cooking!
Quick Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Serves: 3
- Skill Level: Beginner-friendly
What You’ll Need
- A frying pan or grill pan (or even your oven if you prefer baking)
- A mixing bowl
- A container or ziplock bag for marinating
- A small saucepan for the sauce
- Tongs or a spatula
Tip: If you’re baking, a parchment-lined baking sheet is your best friend. Don’t have a ziplock? No worries—use a glass container with a lid!
Ingredients
For the Salmon:
- 3 fresh salmon fillets (4–5 oz each; wild-caught for the win!)
- 2 tbsp coconut oil
For the Marinade:
- 1 tbsp honey (skip this if you’re doing Whole30)
- ¼ cup fresh lemon juice
- 1 tbsp apple cider vinegar
- 2 tbsp coconut aminos (a soy-free soy sauce alternative)
- 1 tsp garlic powder
- 1 tsp grated fresh ginger (or use ginger juice—just press it!)
- ¼ tsp sea salt
- Optional: ¼ tsp black pepper (leave out for strict AIP diets)
For the Sauce:
- Your reserved marinade
- ½ tsp arrowroot starch mixed with ¼ cup water
Step-by-Step Instructions
Cooking should be fun, not stressful. So let’s keep this simple:
1. Prep the Salmon
Rinse the salmon and check for any scales on the skin. Dab it dry with a paper towel—this makes sure it turns nice and crispy when cooked. Done? Set it aside.
2. Mix the Marinade
Grab a bowl and mix everything for the marinade—honey, lemon juice, vinegar, coconut aminos, garlic powder, ginger, salt, and pepper (if using). Give it a whisk until it all comes together.
Pour your marinade into a ziplock bag or container and drop in the salmon fillets. Seal it up, give it a good shake, and pop it in the fridge. Let it soak up all the goodness for at least 15 minutes (or longer if you have the time).
3. Cook the Salmon
Heat a pan over medium heat, then add the coconut oil. Once it’s melted and hot, place the salmon in the pan skin-side down. You want to hear that satisfying sizzle sound!
Cook for about 4 minutes to crisp up the skin, then flip it over and cook for another 3 minutes. The salmon should flake easily with a fork when it’s done.
Prefer baking? Preheat your oven to 400°F, place the salmon on a parchment-lined sheet, and bake for 12–16 minutes. Easy!
4. Make the Sauce
While the salmon is resting (tent it with foil to keep it warm), grab the reserved marinade. Pour it into a small saucepan, add the arrowroot slurry (starch + water), and cook over low heat. Keep stirring. In about a minute or two, you’ll have a glossy, thick sauce. Perfect for drizzling!
Make It Yours
This recipe is super flexible! Here are some ideas:
- Whole30 Version: Skip the honey.
- Want Spice? Add a dash of chili flakes or powder.
- Feeling Fancy? Sprinkle some green onions or sesame seeds on top.
- Can’t Find Lemon? Use orange juice for a sweeter, winter flavor.
How to Serve & Store
Perfect Pairings
Serve your salmon with:
- Cauliflower rice
- Steamed broccoli
- Roasted sweet potatoes
The combo is colorful, healthy, and just plain delicious.
Leftovers? No Problem!
- Store cooked salmon in an airtight container in the fridge for up to 3 days.
- Reheat it on low heat in a skillet with a splash of water (keeps it from drying out).
Freezing? Wrap portions tightly and freeze for up to 2 months. Thaw overnight before reheating.
Why You’ll Love This Recipe
This AIP Teriyaki Salmon isn’t just food—it’s an experience. It’s loaded with flavor, easy to make, and works for almost any diet. Whether you’re cooking for yourself or sharing with friends, this dish is a crowd-pleaser.
Give it a shot, and let me know how it turns out. Did you add your own twist? I’d love to hear your ideas!
Happy cooking!
PrintAIP Teriyaki Salmon (Paleo)
This AIP Teriyaki Salmon is a flavorful, soy-free twist on a classic Japanese favorite. The tangy, slightly sweet marinade pairs beautifully with the rich, flaky salmon, making it a perfect choice for both weeknight dinners and special occasions. It’s Paleo and Autoimmune Protocol (AIP)-friendly, ensuring a wholesome, nourishing meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 3 1x
- Category: Main Dish
- Cuisine: Japanese-Inspired
Ingredients
For the Salmon:
- 3 salmon filets (4–5 ounces each), skin-on
- 2 tbsp coconut oil (for pan-frying)
For the Marinade:
- 1 tbsp honey (optional for sweetness)
- ¼ cup lemon juice
- 1 tbsp apple cider vinegar
- 2 tbsp coconut aminos (soy-free substitute)
- 1 tsp garlic powder
- 1 tsp fresh grated ginger or ginger juice (use a garlic press for juice)
- ¼ tsp sea salt
- ¼ tsp black pepper (optional; omit for strict AIP compliance)
For the Sauce:
- Reserved marinade
- ½ tsp arrowroot starch/flour mixed with ¼ cup water
Instructions
Wash the salmon filets and remove any scales from the skin. Pat them dry with a paper towel to ensure even cooking. Set aside.
In a bowl, whisk together honey, lemon juice, apple cider vinegar, coconut aminos, garlic powder, grated ginger, sea salt, and black pepper (if using). Pour the marinade into a ziplock bag or shallow dish. Add the salmon filets, seal tightly, and gently shake to coat evenly. Refrigerate for 15–30 minutes to let the flavors infuse.
Heat a frying pan over medium heat and add coconut oil. Once hot, place the salmon filets skin-side down in the pan. Cook for about 4 minutes until the skin is crispy. Carefully flip and cook for another 3 minutes until the salmon is opaque and flakes easily with a fork. Remove from heat and cover with foil to keep warm.
Alternative: Bake at 400°F on a parchment-lined baking sheet for 12–16 minutes until cooked through.
Pour the reserved marinade into a small saucepan. Stir in the arrowroot slurry (arrowroot mixed with water) and cook over low heat while stirring continuously. After about 1–2 minutes, the sauce will thicken into a glossy glaze. Remove from heat.
Drizzle the thickened teriyaki sauce over the cooked salmon before serving.
Notes
Serving Suggestions:
- Pair with cauliflower rice or steamed broccoli for a complete AIP-friendly meal.
- Add roasted sweet potatoes or asparagus for vibrant colors and flavors.
Tips & Tricks:
- For extra flavor, marinate the salmon overnight in the fridge.
- Use wild-caught salmon for better taste and nutritional benefits.
- If baking, line your tray with parchment paper to prevent sticking.
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat gently in a skillet over low heat with a splash of water to keep it moist.
- Cooked salmon can be frozen for up to two months; thaw overnight in the fridge before reheating.