Pan-Fried Teriyaki Salmon
Sweet and savory, this soy-free teriyaki salmon is an easy meal that cooks in about 20 minutes total.
Servings: 4 people
Ingredients
- 2 1/2 tablespoons coconut aminos
- 2-3 garlic cloves, minced
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon sriracha
- 1/4 teaspoon kosher salt
- 1.25 pounds salmon filet cut into 3-4 servings
- 1 tablespoon vegetable oil
- 2-3 green onions, sliced
- toasted sesame seeds
Instructions
- In a small dish whisk the coconut aminos, minced garlic, sesame oil, sriracha, and salt until smooth. Prepare a non-stick or seasoned cast iron pan with vegetable oil and heat to medium-high. Pat salmon filets dry with a paper towel.
- Add salmon filets, skin side up, and sear (don't touch) for 5 minutes, until lightly browned on top. Flip to skin side down and spoon the sauce over each filet, letting the excess drip off and bubble in the pan. You can continue to spoon it over the salmon as it cooks another 4-5 minutes, until cooked through.
- Serve warm topped with any extra glaze, chopped green onions, and toasted sesame seeds.
Notes
- This recipe serves between 3-4 people
- Use a soy sauce alternative if you don't want to use coconut aminos.
- For low sodium, not rely on the sodium count in the nutritional info as coconut aminos vary greatly in sodium content.
Nutrition
Serving: 1fillet | Calories: 233kcal | Carbohydrates: 3g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 78mg | Sodium: 434mg | Potassium: 718mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
