Print

AIP Teriyaki Salmon (Paleo)

AIP Teriyaki Salmon
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale

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

Step 1: Prepare the Salmon

Wash the salmon filets and remove any scales from the skin. Pat them dry with a paper towel to ensure even cooking. Set aside.

Step 2: Make the Marinade

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.

Step 3: Cook the Salmon

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.

Step 4: Make the Sauce

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.

Step 5: Serve

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.

Find it online: https://easyrecipeacademy.com/aip-teriyaki-salmon/