4 pieces of Salmon fillets

2/3 cup Organic Coconut Aminos

1/3 cup water

2 tsp rice vinegar

2 tsp sesame oil

2 tsp starch



    1. First, in a shallow bowl of ziploc bag, marinate the salmon for about 20 minutes.

      Then, In a small saucepan, whisk together all the ingredients for the teriyaki sauce and bring the sauce to a boil then quickly turn it down to a simmer. Continue to whisk until thickened.

      While the sauce is simmering, heat 1 – 2 tablespoons of oil in a large skillet over medium-high heat till the oil is shimmering.

      Sautee the salmon skin down first for 2 – 3 min on each side (depending on the thickness) until no red-ish pink in the middle.

      Lastly, pour the sauce over the crispy salmon and serve with your favorite rice or cauliflower rice.

    Recipe by: @shuangyskitchensink

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