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