Teriyaki Salmon Dinner Recipe

teriyaki salmon dinner paleohacks

Salmon is my all-time favorite seafood. Growing up in Skagit Valley, an hour north
of Seattle, we had access to some of the world’s best salmon. Summer months were
spent enjoying barbequed salmon a few times each week.

This sweet and savory Teriyaki Salmon recipe takes fresh, wild-caught salmon to a very delicious place. Serve it with Roasted Veggies and this Balsamic Spinach Salad for one seriously satisfying Paleo meal.

Here’s what you need…

For the Teriyaki Salmon:

  • 4 cloves garlic, crushed
  • 1 1/2 Tablespoons fresh ginger, crushed
  • 1 cup coconut aminos
  • 2 Tablespoons pure maple syrup, grade b
  • 4 fillets, wild caught salmon
  • Combine all the marinade ingredients in a large ziplock bag. Add the salmon fillets and evenly cover with marinade. Place in fridge for 40-60 minutes.
  • To Bake: Preheat oven to 350 degrees F. Remove salmon fillet from marinade and place in a large glass pan. Strain the minced garlic and ginger pieces from marinade and arrange on the fillet. Bake for 20 minutes. Turn on broiler for additional 5 minutes.
  • To Grill: Preheat grill to medium. Lightly oil the grate. Remove salmon from marinade and place on the grill. Grill each side for 6-8 minutes or until the fish flakes easily.

Salmon Nutritional Analysis: 289 calories, 12g fat, 405mg sodium, 11g carbohydrate, 1g fiber, and 31g protein

For the Roasted Veggies:

  • 1 cup Brussels sprouts, halved
  • 1 cup carrots, chopped
  • 1 cup sweet potato, chopped
  • 1/2 cup red onion, chopped
  • 2 Tablespoons olive oil
  • dash of salt and pepper
  • 3 cloves garlic, minced
  • 1 Tablespoon fresh rosemary, minced
  • Preheat oven to 400 degrees F. Lightly grease a roasting pan with olive oil.
  • In a large bowl combine all of the ingredients. Spread onto prepared pan.
  • Roast for 25-35 minutes until golden and tender, stirring every 10 minutes.

Roasted Veggie Nutritional Analysis: 130 calories, 6g fat, 30mg sodium, 15g carbohydrate, 6g fiber, and 3g protein

For the Balsamic Spinach Salad:

  • 1/8 cup balsamic vinegar glaze
  • 1/4 cup olive oil
  • 1 packet Stevia
  • 4 cups baby spinach
  • 8 strawberries, sliced
  • 4 hard boiled eggs, sliced
  • 1/4 cup sliced almonds, toasted
  • Combine the balsamic glaze, oil and stevia in a small bowl.
  • Divide the spinach between 4 salad bowls. Top each bowl with strawberries, eggs and almonds.
  • Drizzle with prepared dressing.

Balsamic Spinach Salad Nutritional Analysis: 267 calories, 22g fat, 88mg sodium, 9g carbohydrate, 2g fiber, and 9g protein



Diana Keuilian

Diana Keuilian believes that cooking and eating healthy is easy and delicious and she shares her passion on her blog packed with free healthy recipes at RealHeathyRecipes.com.

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