Whole30 Teriyaki Salmon

5 from 1 vote

Tender Whole30 Teriyaki Salmon is marinated in an easy-to-make sauce and then baked to perfection for an easy weeknight meal option.

Prep Time15

Cook Time15

Marinade Time:1

Total Time1 30

Course: Main Course

Cuisine: Asian

Keyword: dairy-free, gluten-free, grain-free, main course, whole30

Servings: people

Calories: 177kcal

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.