– Salmon – Garlic Powder – Ginger – Salt – Coconut Aminos – Rice Vinegar – Water – Arrowroot Flour – Sesame Oil – Coconut Sugar
In a shallow bowl or a ziploc bag, combine all the salmon marinade and cover the salmon fillets with the marinades. Let it sit for about 20 minutes.
In a small saucepan, mix together all the ingredients for the Teriyaki sauce. Bring the sauce to a boil then quickly turn it down to a simmer.
While the teriyaki sauce is simmering, heat 1 - 2 tablespoons of oil in a large skillet over medium-high heat till the oil is shimmering.
Sautee the salmon skin down first for 2 - 3 min on each side (depending on the thickness) until no red-ish pink in the middle.