This Whole30 Compliant Crispy Teriyaki Glazed Salmon is quick, easy to make, and so flavorful. The sweet and sticky teriyaki sauce is just perfect for the pan-seared crispy salmon. And it is also paleo, keto, gluten, and soy-free.
I love a good piece of fish in the summer because it is a lighter main course but can still have all of those amazing flavors that meals with a steak or pork usually come with.
This Crispy Teriyaki Glazed salmon is One of Tom’s favorite recipes from Shuangy’s Kitchen.
And let me just say.. that is a pretty big label for a recipe to live up to.
A few other Asian flavors we can’t stop eating:
This pan-seared salmon is crispy all over, tender in the middle, and glazed with a sweet teriyaki sauce.
As an added bonus, this flavor-packed dinner recipe is Whole30 compliant plus Paleo, Gluten-free, and Soy-free.
WHY I LOVE THIS TERIYAKI GLAZED SALMON RECIPE
I love teriyaki because it is not just one layered flavor.
It appeals to almost everyone’s flavor palette and is so versatile. Teriyaki can work with many proteins, but paired with salmon makes for a blend of savory and sweet that is irresistible!
This is the perfect type of meal to also plan ahead for and most of the time it takes to make this dish is just plain cooking time.
HOW TO MAKE THE Sweet and Sticky TERIYAKI GLAZE
A homemade sauce can take a simple dinner and make it into a home run that not just you will be proud of, but everyone who eats it will be thanking you!
- In a big bowl, mix together coconut aminos, rice vinegar, sesame oil, minced garlic, and ginger powder.
- Add half in a shallow bowl or ziplock bag, and place the salmon fillets in the marinades. (If using a bowl, have the salmon face down).
- Marinate for at least 20 minutes
- Add 1 tsp arrowroot flour and a dash of water to the rest of the liquid
- Slowly pour it into a saucepan, medium to low heat.
- Stir until the sauce starts to gel up
A couple of useful notes:
Coconut Aminos already have a good amount of salty flavor. So be careful when seasoning your salmon so that you don’t over-salt!
The sauce will gel up slowly when simmering.
I do not recommend turning up the heat to “speed up” the process. Because of the sauce may thicken up too quickly become a ball of jello.
Nope, we don’t want that.
WHAT MAKES THIS TERIYAKI GLAZED SALMON HEALTHY
Practically every ingredient in this Teriyaki Glazed Salmon recipe is healthy and beneficial to eat.
1. Coconut aminos
It is a great alternative to traditional soy sauce.
Coconut aminos are soy-free and gluten-free, plus they are good in Paleo and the Whole30 diets too.
Not only it boasts a low glycemic index and low calories but it also has a little bit of natural sweetness to it.
I love incorporating this powerful amino into as many recipes as possible.
2. No Sugar Added
Another great health point is that there is no sugar added.. the sweetest of the coconut aminos takes care of that!
3. Wild-Caught Salmon
I also love any meal with salmon because it is a fatty fish which means every bite is filled with Omega-3 (so good for your body) and packed with protein.
Overall, it’s simple, quick and so flavorful. It makes a perfectly healthy dinner for the whole family to enjoy.
WHAT IS ARROWROOT FLOUR?
If you don’t have arrowroot flour in your pantry, put it on your grocery list ASAP!
Arrowroot flour is my pantry staple and your best friend while cooking anything gluten-free or paleo.
It is my secret ingredient that takes so many of my dishes to the next level of flavor.
From making my proteins and vegetables crisper and thickening up sauces to perfection, it will be your new healthy favorite to add to any meal.
HOW TO PAN-SEAR SALMON to Crispy
When it comes to cooking salmon, I prefer pan-searing my fish to baking it in the oven.
When you pan-sear your salmon, it will come out tender in the middle but perfectly crispy all around.
All you have to do is get the oil really hot and first sear the salmon face down with the skin up.
Here is my favorite non-stick frying pan and also oil splatter screen to minimalize the mess when searing salmon.
Then, remove the salmon from the heat and add the Teriyaki Glaze on top. Serve immediately with your favorite side dishes.
WHAT CAN I SERVE WITH THIS CRISPY TERIYAKI GLAZED SALMON
For a perfectly balanced meal, my go-to side dishes with this Teriyaki Glazed Salmon has to be roasted broccoli and white rice.
Another one of my favorites is my dad’s recipe:
The cucumbers add that little crunch to the meal and the white rice soaked in a bit of the teriyaki sauce is SO good.
You can also try my Whole30 Cauliflower Rice recipe or some bok choy for even more yummy Asian flavors.
This Quick and Easy Teriyaki Glazed Salmon is the perfect main course for the whole family to enjoy.
What would be your favorite way to serve this Teriyaki Glazed Salmon? Comment below.
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Crispy Teriyaki Glazed Salmon {Whole30}
This Whole30 Compliant Crispy Teriyaki Glazed Slamon is quick and easy to make. The sweet and sticky teriyaki sauce is just perfect for pan-seared crispy salmon. And it is also paleo, keto, gluten, and soy-free.
Ingredients
- 1 - 1.5 lb salmon (4 fillets)
- 2 tbsp oil (for pan-searing)
- 1/2 cup coconut aminos
- 1 clove of garlic (minced)
- 1/2 tsp ground ginger
- 1 tbsp rice vinegar
- 1/4 tsp salt *
- 1 tsp arrowroot flour
- 1 tbsp sesame oil
Instructions
- In a small bowl, mix together all the ingredients for the Teriyaki sauce (all the ingredients listed above except for arrowroot flour, salmon, and oil).
- Pour roughly 1/3 - 1/2 of the sauce into a shallow bowl or ziplock and marinate the salmon in the fridge for at least 20 minutes.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sautee the marinated salmon for 2 - 3 min on each side (depending on the thickness) until no red-ish pink in the middle.
- Add arrowroot flour to the rest of the sauce along with 1 tbsp of water. Stir well. In a small saucepan, slowly heat up the teriyaki sauce to a simmer. Whisk until thickened. **
- Serve pan-seared salmon with the sticky teriyaki glaze on top with a bed of rice or cauliflower rice (whole30 combo). Garnish with black and white sesame seeds.
Notes
* The coconut aminos itself is salty. So take that into consideration when you add extra salt to taste.
** Keep whisking at low heat to simmer, the sauce will thicken. if the sauce gets too thick, you can add 1 tbsp of water (at a time). Vice versa, if you are making a big batch of teriyaki sauce, add extra arrowroot flour into the sauce.
Nutrition facts may vary depending on the rice you choose to use.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 367Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 71mgSodium: 1020mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 25g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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