Teriyaki Salmon

This recipe starts with a simple four-ingredient teriyaki marinade. It’s soy-free, grain-free, sugar-free, and perfect for autoimmune, paleo, and GAPS diets. Don’t have coconut aminos on hand? You can substitute naturally fermented soy sauce (and then just make sure to omit the salt).

Serves 3

Prep Time: 10 minutes

Inactive Time: 6-8 hours

Cook Time: 10 minutes

For the marinade:

• 5 tablespoons coconut aminos
• 5 tablespoons mild-flavored honey
• ¼ teaspoon salt
• 2 cloves garlic, pressed
• ½ teaspoon dried ginger

For the salmon:

• Three 5-ounce salmon filets (I use wild-caught
  keta salmon)
• 2 tablespoons refined coconut oil

Instructions

Marinate the salmon for 6-8 hours:

1. Combine the marinade ingredients in a small bowl. Stir well with a fork, until the honey is dissolved.
2. Chop the salmon into approximately 2-inch chunks. If you’re using frozen salmon, it’s okay if it isn’t totally thawed (and it is actually easier to chop when still partially frozen).
3. Put the salmon in a medium glass bowl. Pour the marinade over the salmon and fold it all together. Then press the salmon down to nestle it down into the marinade.
4. Cover the bowl and place in the refrigerator for 6-8 hours.

Cook the salmon:

1. Drain the marinade from the salmon. (You can either discard the marinade or perhaps use a little to flavor any side dishes you’re cooking.)
2. Heat a heavy-bottomed skillet over medium-high heat. Once the skillet is hot, add coconut oil.
3. Carefully add the salmon to the skillet. Beware: it’s likely to splatter a bit when the moist salmon contacts the hot oil.
4. Sear the salmon for about 3-4 minutes. Don’t mess with the salmon; just let it cook so it can develop a nice crust. Otherwise, you’ll lose a lot of that yummy flavor because it will stick to the pan.
5. Flip over the salmon to cook the other side for about 3 minutes. Any extra thin pieces can be removed from the skillet sooner. Serve and enjoy!

Reprinted from www.nourishedandnurturedlife.com.

Sarah R. Smith is Vice President of the Raw Milk Institute, a non-profit that educates about the benefits and farming practices of low-risk raw milk. Sarah is also a homeopathic practitioner and homeschooling mother of two teens. Since 2011, Sarah has written about real food and health on her website (www.nourishedandnurturedlife.com). As a homeopath, she works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. Formerly, Sarah worked as a NASA Aerospace Engineer for a decade, prior to shifting her focus to health and wellness.

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Published in the Journal of Health and Healing™
Spring 2024 | Volume 48, Number 1
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