Cooking fish used to completely intimidate me, and I know many of you still feel super intimidated by it, which is why I aim to show you just how easy it really is! I never liked fish growing up, and honestly never imagined that I would…look at how things have changed! Now, I cook fish 3-4 times a week, because it’s SO EASY, and it leaves me feeling great!
While having salmon with my Chipotle Aioli is always a favorite, I decided to switch it up this week with this new 5-ingredient paleo and Whole30 compliant teriyaki sauce. It turned out to be the most delicious combo!
The cast iron cooking method that I use in this recipe is the most foolproof way that I’ve found to make salmon. This 10-Minute Teriyaki Salmon is so flavorful and it literally takes less than 10 minutes to make…I’m not just saying that. 😉
This 10-Minute Teriyaki Salmon is delicious served with cauliflower rice (I get mine frozen from Trader Joe’s or Whole Foods) and my new recipe for Crispy Baked Broccolini!
Enjoy this recipe for my 10-Minute Teriyaki Salmon!
10-Minute Teriyaki Salmon
Equipment
- Stovetop
Ingredients
For the Sauce:
- 1/2 cup coconut aminos
- 3 large pitted medjool dates
- 2 cloves garlic, smashed (or ½ teaspoon garlic powder)
- 1 1/2 teaspoons teaspoon minced ginger (or ½ teaspoon ground ginger)
- 1/2 teaspoon sea salt
Remaining Ingredients:
- 2 tablespoons ghee or coconut oil
- 4 salmon filets
- sea salt, pepper & garlic powder
- sesame seeds, for serving, optional
Instructions
- Place all of the sauce ingredients into your blender. Blend on high until smooth, approximately 2 minutes, scraping the sides as needed. Pour the sauce into a small saucepan over medium heat. Bring to a simmer, whisking occasionally until heated through.**A high speed blender (such as a Vitamix ) works best for this, but if you are using a regular blender simply soak the dates in warm water for 30 minutes prior to making the sauce. Drain and then blend!
- Melt 1 tablespoon of the ghee/coconut oil in a large cast iron pan over medium heat. Rinse the salmon under cold water and pat dry with paper towels. Sprinkle with salt & pepper.
- Once the pan is hot, add the salmon to the pan, skin side down. Immediately cover the pan with a lid and let the salmon cook for 4-5 minutes, just until the top of the salmon is beginning to cook through. Remove the lid from the pan and add the remaining 1 tablespoon ghee/coconut oil to crisp the salmon skin. Cook for 1-2 more minutes, or until the salmon is cooked through and firm to the touch.
- Remove the salmon from the pan and place onto individual plates. Top with the teriyaki sauce and sesame seeds (if using). ENJOY!
Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!
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