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March 9, 2018

Teriyaki Salmon Recipe (Grain-Free, Paleo)

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Teriyaki Salmon comes together in a matter of minutes!

Teriyaki Salmon Recipe (Grain-Free, Paleo)
I like making salmon recipes because they’re quick to prepare and salmon is rich in omega-3 fatty acids which can help reduce inflammation.

Wild salmon is preferable to farm-raised because of the fish meal often given to fish raised on farms. The fish meal is often made of ingredients like animal by-products from the milling and food processing industries or contains additives to color the salmon flesh.

When shopping for salmon, look for a fish that was caught in the wild and is free of preservatives. Marketers like to try and trick you, so always look for the word “wild” as opposed to “Atlantic” or “Pacific”. Naming the waters they were raised in can be a way to trick you into thinking the fish is wild. For more information on shopping for fish, check out my friend Lisa’s article, “How to Select Real Seafood.”

Teriyaki Salmon Recipe (Grain-Free, Paleo)

I like to serve the Teriyaki Salmon with Cauliflower Fried “Rice”, or I sometimes chop up extra vegetables with the bell pepper for a more colorful meal.

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Teriyaki Salmon Recipe (Grain-Free, Paleo)

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Ingredients

For the Sauce:

  • 1/3 cup fermented gluten-free tamari sauce (or coconut aminos for a Paleo option)
  • 1/4 cup raw honey
  • 2 tablespoons coconut vinegar
  • 1 1/2 teaspoons arrowroot flour

For the Fish and Vegetables:

  • 2 tablespoons coconut oil, divided
  • 2 bell peppers, seeded and sliced thin
  • 16 ounces wild salmon, cut into four pieces
  • 5 green onions, chopped
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Whisk together all of the sauce ingredients in a small saucepan. Set over low heat and stir occasionally until thickened, about 5 minutes.
  2. Meanwhile, heat a large sauté pan over medium heat for 2 minutes. Add 1 tablespoon coconut oil and swirl to coat. Add bell peppers to pan and cook, stirring occasionally, until spotty brown on the edges, about 5-7 minutes. Remove peppers from pan and set aside. Add remaining 1 tablespoon coconut oil to the pan and swirl to coat. Place salmon skin-side down on the skillet and let cook (without moving) until bottom is golden brown on the edges, about 3-4 minutes. Using a spatula, flip each piece of salmon over and cook (without moving) until second side is golden brown on the edges, about 3 minutes. Place each piece of salmon on a plate and drizzle with teriyaki sauce. Serve with bell peppers, cauliflower rice (if using), green onions, and sesame seeds.

Nutrition

  • Serving Size: Serves 4

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free, Paleo Recipes, Thyroid Support and Health Recipes (Days 31+) | 9 Comments

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9 Comments

  1. Angela @ Food Angel

    March 10, 2015 at 1:06 pm

    This recipe looks amazing! I researched the different types of salmon for my own blog and the farming practices can be appalling, although some health food grocery stores like Whole Foods have made commitments to quality farming practices. I couldn't believe that the poorly farmed salmon turn gray, because they aren't getting the right nutrition, so they dye them back pink- Gross and so misleading to the consumer!!! I will have to try out this recipe with some wild salmon, for sure! P.S. I love how you and Lisa collaborate. It's nice to see bloggers working together, instead of competing :-)
    to Angela @ Food Angel" aria-label='Reply to this comment to Angela @ Food Angel'>Reply to this comment
    • Deliciously Organic

      March 11, 2015 at 8:22 am

      Yes, it's pretty amazing what they do to even fish! Lisa is a dear friend and it's been such a blessing to work with her! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Wendy Davis

    March 16, 2015 at 9:56 am

    Carrie, I've been getting the grain free meal plan, but would like to switch to the gluten free instead. Is that possible or do I need to buy it as well?
    to Wendy Davis" aria-label='Reply to this comment to Wendy Davis'>Reply to this comment
    • Deliciously Organic

      March 16, 2015 at 2:55 pm

      If you write us over at info@deliciouslyorganic.net we can help you make e switch. Thanks!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Flo Zink

        October 13, 2017 at 11:03 am

        I need gluten free as well...
        to Flo Zink" aria-label='Reply to this comment to Flo Zink'>Reply to this comment
        • Deliciously Organic

          October 13, 2017 at 11:26 am

          This recipe is gluten free.
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Julia @ Rock It Like A Mom

    April 15, 2015 at 8:38 am

    So excited to try this recipe! The only fish my daughter will eat is salmon (this kid's not cheap!) so it's nice to be able to change it up a bit! Thanks :)
    to Julia @ Rock It Like A Mom" aria-label='Reply to this comment to Julia @ Rock It Like A Mom'>Reply to this comment
  4. Michelle

    June 26, 2017 at 8:39 am

    Is this recipe ok for a full GAPS diet? I'm cooking for my friend and I want to make sure I'm making something she can have. Thanks!
    to Michelle" aria-label='Reply to this comment to Michelle'>Reply to this comment
  5. Michelle

    June 26, 2017 at 9:11 am

    I see this marked as grain-free and paleo. Does this all work for a full GAPS diet? I'm cooking for a friend and want to make sure I'm serving something she can eat. Thanks!
    to Michelle" aria-label='Reply to this comment to Michelle'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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