Salmon Teriyaki Gluten and Soy-Free

Salmon Teriyaki Gluten and Soy-Free

Salmon Teriyaki

Marinate the salmon in the sauce for a minimum of one hour, up to overnight.
This teriyaki sauce was inspired by a recipe from Emeril Lagasse.

  • 1 cup organic coconut aminos
  • 1⁄4 cup organic toasted sesame oil
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 tablespoons minced scallion
  • 2 Limes (juiced – depending on how limey you’d like it to taste.)
  • 1 tablespoon Organic Corn Starch
  • 3 tablespoons sesame, sunflower or mild tasting olive oil
  • 1⁄2 pound fresh shiitake mushrooms (stemmed and sliced finely Freeze the shiitake stems to make mushroom broth later on if you’re into that)
  • 1 bunch broccoli (cut into florets and use the stem! To use the stem, pare away the tough outer part, slice the stem in half lengthwise then slice into 1/4 inch pieces on an angle. )
  • 1 Zucchini (slice in half lengthwise, then in 1/4 “ thick pieces)
  • 2 medium carrots, julienne
  • 1 tablespoon sesame or mild tasting olive oil sea salt

Do Ahead

Put half the teriyaki sauce in an 8 x 8 baking pan and coat the salmon in the sauce. Place the salmon flesh side down (that is if you have the skin on it), cover the pan, and refrigerate for 1 hour up to overnight.

Start Cooking

When you’re ready to prepare the dish bring the salmon out of the fridge and allow it to come to room temperature.

While the fish is coming to room temp fill a 4-quart pot halfway with water and bring to a boil. Blanch the broccoli, zucchini, and carrots. I prefer to blanch these separately so I can control the texture of each veggie. When each veggie is done to the desired texture scoop out with a spider strainer or slotted spoon and put it into a colander to drain. No need for an ice bath (I think ice baths are dumb!)

Put 2 to 3 tablespoons oil in a small skillet and heat. Add the shiitake mushrooms, a little coconut aminos, and sauté until cooked thoroughly. If needed add a splash of water while they’re cooking to prevent burning.

Using a 12-inch skillet, add 3 tablespoons of oil and heat on medium until the oil shimmers. Place the salmon in the pan flesh side down and sear for a few moments until the flesh browns just a little. Then turn so the skin side is down, pour the reserved teriyaki sauce, along with the sauce the salmon marinated in over the cooking fish. Cover and cook until the fish is done. How long this will be, depends on how thick the salmon is. Count on anywhere between 5 and 8 minutes.

When the salmon is done, remove it from the skillet and place on a sheet pan in a low oven (200º) to keep the salmon warm while you thicken the sauce. (you’re leaving the sauce in the skillet)

Dilute 1 tablespoon cornstarch with 2 tablespoons cool water. Slowly pour the cornstarch mixture into the teriyaki sauce, whisking while cooking. When the sauce comes to a simmer it is finished.

Place some of the veggies on the serving platter, top with salmon, then the rest of the veggies and pour the sauce over. If you like to can reserve some sauce on the side to add.


Whisk together all ingredients. That’s it.
Or, do a coarse chop on the garlic, ginger and scallion, put in a 2-cup measuring cup and blend with an immersion blender