Tender Whole30 Teriyaki Salmon is marinated in an easy-to-make sauce and then baked to perfection for an easy weeknight meal option.
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I love to eat salmon as a healthy source of good fats for my joints and try to eat it least once a week and ideally three times a week. I have been sick of the salmon recipes and didn't look forward to my dinners so I wanted to create a quick and easy salmon recipe bursting with flavor. Since I knew what I would be doing the Whole30 in January, I wanted it to be Whole30 compliant. And thus, my teriyaki salmon recipe was born.
What is the Whole30?
The Whole30 is a program where certain foods are eliminated for 30 days. These include sugars, dairy, grains, legumes, alcohol, and other additives. After 30 days, foods are slowly reintroduced to help you identify potential food intolerances and sensitivities.
We call the Whole30 a “reset,” but at its heart, the Whole30 is an elimination diet. Elimination protocols have been around since the 1920’s, and many doctors say they are still the gold standard in identifying food sensitivities—but only if you do them by the books. In order to accurately test how your body responds in the absence of these potentially problematic foods, you have to completely eliminate them.The Whole30 Program Rules
How to make this recipe
- The first step in making this Whole30 Teriyaki Salmon is to make the marinade. Combine the coconut aminos, pineapple juice, grated ginger, grated garlic, and chili flakes in a small bowl and mix. Reserve ¼ cup of the marinade and set aside.
- Prepare your salmon by cutting it into 2-4 ounce filets. Using fish bone tweezers, remove any pin bones. Place the salmon filets in a small glass dish (I like to use an 8x8 baking pan). Pour the marinade over top of the salmon making sure all sides of the salmon have been coated with sauce. Cover and place in the refrigerator and allow to marinate forat least one hour. Ideally the salmon will marinate for 4 hours.
- Once the salmon is done marinating, preheat the oven to 375 degrees. Line a baking tray with parchment paper then lay the filets on top leaving at least an inch between each filet. Bake in the oven for 10 minutes. Remove the salmon from the oven then spoon the reserved marinade on top. Place the salmon back into the oven and bake for another 5-10 minutes or until the salmon reaches 165 degrees.
- Serve with sesame seeds on top and chopped scallions. Enjoy!
How to remove pin bones from fish
Lay the fish, in this case, the salmon skin side down on a cutting board. Using your fingers gently go up and down the fillet feeling for tiny bones. The pin bones will be in a row rather than sporatically throughout the fillet. Next, using tweezers or kitchen pliers, grab one of the pin bones and gently wiggle and pull on a slight angle the same way the bone is in the fillet to keep the flesh intact. Continue until all the pin bones are removed.
Equipment you will need
- Microplane zester or grater
- Fish bone tweezers
- Glass baking tray
- Measuring cups
- Parchment paper
- Coconut aminos
Sides to serve
- Roasted broccoli with cauliflower rice
- Asian Broccoli Salad
- Roasted sweet potato with snap peas or snow peas
- Asian Salad with Almond Butter Dressing
- Whole30 Cauliflower Fried Rice
- Asian Cucumber Salad
- Chinese Garlic Green Beans
How to store leftovers
Place any leftovers in an airtight container in the fridge. Leftover salmon can be enjoyed on a big salad or reheated in the oven.
Whole30 Teriyaki Salmon
- 1-1 ½ # coho or sockeye salmon
- ½ cup coconut aminos
- ½ cup pineapple juice
- 2 tsp ginger, grated
- 2 tsp garlic, grated
- ¼ tsp chili flakes
- Use a microplane and grate the ginger and the garlic. If you do not have a microplane, finely mince them as best as you can. Place in a small bowl along with the coconut aminos, pineapple juice, and chili flakes. Mix and reserve ¼ cup of the marinade. Place in the fridge for later.
- Use your fingers and rub the creases of the salmon filet to find the pin bones. Use kitchen tweezers and pull the bones out. Cut the salmon into 2-4 ounce filets and place into a glass baking dish. Pour the marinade over top making sure to coat all of the salmon. Cover and place in the fridge for a minimum of on hour and ideally up to four hours.
- Once the salmon has marinated, preheat the oven to 375 degrees. Line a baking tray with parchment paper and lay the salmon on top making sure to leave at least one inch in between each filet. Place the salmon in the oven and bake for 10 minutes. Oncee baked for 10 minutes, remove from the oven and use a basting brush or spoon and drizzle the reserved marinade over top. Place the salmon back into the oven and continue baking until the internal temperature reaches 125 degrees, about five more minutes.