Paleo Teriyaki Salmon, A Japanese Seafood Entrée © 2012 . All rights reserved.

Paleo Teriyaki Salmon, A Japanese Seafood Entrée

This Paleo Teriyaki Salmon recipe is easy to make for those nights when you don’t want to put too much effort into cooking. It can be done in the oven or grill, though I prefer it grilled if I get my choice. If you have a girl pan, I would use that if you are planning on cooking it in the oven. Just watch the salmon at the end, you don’t want it to be dry!

With family in town, its been hard to keep up with everything else we need to do, like create new recipes and post for our website. So today, I’m going to be a little lazy and do a follow up post to an earlier recipe. Yea, I know, but family comes first.

Paleo Teriyaki Salmon

4 Wild Caught Sockeye Salmon filets (with skin)

Paleo Adobo Seasoning

Paleo Teriyaki Sauce

Black Pepper

Optional: 2 Tbsp Green Onions

Dust the salmon with the Paleo Adobo Seasoning, then place the salmon and teriyaki sauce in a ziplock bag and marinate for at least 20 minutes (though I like to marinate this overnight).

Take the salmon out of the bag and place on an ungreased grill pan, skin side down. You can use a baking sheet too, it really will work the same. You can grease it too, but I like to do ungreased so that the skin sticks and I can just pull up the part I want to serve (use the largest side of the salmon to get it off the skin).

Oven Baked: Preheat the oven to 450 degrees Fahrenheit.

Cook the salmon in the middle of the oven for 14-17 minutes depending on how thick the salmon filets are (for me, 15 minutes on average). The general note is 10 minutes per every inch of thickness. Towards the end, insert the tip of a knife in the fish for 5 seconds. If it is cold, the fish needs a minute, if it is warm, it is done.

Grilled: Heat grill to hot.

Place fish skin side down and grill with the lid open for 4-5 minutes (depending on thickness). Turn the fish carefully and grill for another 4-5 minutes. Let rest for several minutes, then peel the skin off, starting with the largest side of the salmon.

Garnish with additional teriyaki sauce, chives and a light dusting of fresh ground black pepper.

Serves 4

Serve with steamed broccoli and follow up with our delicious Paleo Brownies!

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