Teriyaki Salmon (AIP : GAPS : grain-free : soy-free)

Does your family like to eat salmon? In our household, my son and I both love.LOVE.LOVE salmon, but my husband and daughter are pretty lukewarm about it. I've had to get a bit creative to find a salmon recipe that everyone in my family will enjoy. This Teriyaki Salmon recipe is keeper, because even my husband and daughter look forward to it!

This recipe starts with a simple 4-ingredient teriyaki marinade. The salmon is chopped into chunks, to allow more marinade to soak in and flavor the salmon all over. After a few hours of marinating, the salmon is blackened in a skillet on the stovetop with just a few minutes of cook-time.

This Teriyaki Salmon recipe is soy-free, grain-free, sugar-free, and perfect for AutoImmune Paleo and GAPS Diets, too! Don't have coconut aminos on-hand? You could totally substitute naturally-fermented soy sauce instead (and then just make sure to omit the salt).

Teriyaki Salmon

Serves 3

Prep Time: 10 minutes

Inactive Time: 6-8 hours

Cook Time: 10 minutes

Marinade:

• 5 Tb coconut aminos

• 5 Tb mild-flavored honey

• 1/4 tsp salt

• 2 cloves garlic, pressed

• 1/2 tsp dried ginger

Salmon:

• Three 5-ounce salmon filets (I use wild-caught Keta Salmon)

• 2 Tb refined coconut oil

Marinate the salmon for 6-8 hours:

1. Combine the marinade ingredients in a small bowl. Stir well with a fork, until the honey is dissolved.

2. Chop the salmon into ~2-inch chunks. If you're using frozen salmon, it's okay if the salmon isn't totally thawed (and it is actually easier to chop when it is still partially frozen).

3. Put the salmon in a medium glass bowl. Pour the marinade over the salmon and fold it all together. Then press the salmon down to nestle it down into the marinade.

4. Cover the bowl and place in the refrigerator for 6-8 hours.

Cook the salmon:

1. Drain the marinade from the salmon. (You can either discard the marinade, or perhaps use a little to flavor any side dishes you're cooking.)

2. Heat a heavy-bottomed skillet over medium-high heat.

3. Once the skillet is hot, add 2 Tb refined coconut oil.

4. Carefully add the salmon to the skillet. Beware: it's likely to splatter a bit when the moist salmon contacts the hot oil.

5. Sear the salmon for about 3-4 minutes. Don't mess with the salmon, but just let it cook so it can develop a nice crust. Otherwise, you'll lose a lot of that yummy flavor because it will stick to the pan.

6. Flip over the salmon to cook the other side for ~3 minutes. Any extra thin pieces can be removed from the skillet sooner.

7. Serve and enjoy!

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