I will never make salmon the same again!
This dinner was seriously the hands-down, BEST salmon I have EVER made! Introducing my My Teriyaki Marinated Salmon!
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It was absolutely outrageous! And unlike other teriyaki sauces, mine is KETO, GLUTEN FREE and SUGAR FREE!!!
That’s right! — it’s Specific Carbohydrate Diet friendly too!
And THE SECRET to why this meal is so gosh darn good: MARINATING THE SALMON!
Here’s what you need! (Serves 2)
1 lb salmon, cut into 2 filets
Marinade:
3 Tbsp coconut aminos (or soy sauce or Tamari)
1 Tbsp red curry paste
2 Tbsp Tamarind puree
Juice of 1 orange
Juice of 1/2 lime
3 Tbsp freshly grated ginger
1 Tbsp EVOO
1 garlic clove, minced
1/2 shallot, minced
1 head of broccoli, cut into florets
2 Tbsp EVOO
salt and pepper
red pepper flakes
Wild Rice, cooked per package directions in broth (SCD/keto omit and sub massaged kale or cauliflower rice)
Directions:
At least four hours before dinner, marinate your fish. Combine all the marinade ingredients. Pat dry your salmon filets with a paper towel and add them to a gallon ziptop bag with the marinade. Seal it, put the bag on a plate and refrigerate for 4 hours or more.
Make your rice, if using.
Preheat oven to 400 degrees. Line a baking sheet with nonstick tin foil. Toss broccoli florets with olive oil, salt, pepper and red pepper flakes. Bake for 30 minutes, flipping once half way through.
Remove your fish filets from the marinate and place them on another nonstick tin foil-lined baking sheet. DO NOT DISCARD THE MARINADE! Bake the fish for 12-15 minutes, until the internal temperature reaches 145 degrees F.
While your fish is baking, boil the marinade in a small sauce pan! Let it simmer for several minutes. This is now your sauce!
To plate, place a bed of rice, topped with your broccoli, and then top it with a salmon filet. Generously scoop half of the sauce on top of each fish filet!
This meal was absolutely phenomenal! You see how the salmon is extra orange in the photos? That’s not a filter or an over saturated photo…that’s the color of the salmon! WHY? Because it has soaked up all those delicious flavors and have become bright orange, and bursting with flavor!
It is truly SO FLAVORFUL! The ginger is spicy, the garlic and coconut aminos (or soy sauce) are salty and savory, the orange juice is nice and sweet and the citrus is nice and bright. IT IS A SYMPHONY OF FLAVORS!
And something about sitting in that flavorful liquid for four hours makes it extra juicy as well! No more dry salmon. This melts in your mouth!
But the best part is that nothing goes to waste, because you use the marinade for the sauce! You have to boil it first, of course, but WOW, it takes the dish over the top, and really reinforces the flavors that have permeated the fish.
And paired with that savory rice and roasted broccoli — it’s the perfect bite every time!
So do yourself a favor, and make this dish! You are going to LOVE IT!!!!!
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6 responses to “Teriyaki Marinated Salmon”
Love Salmon, this sounds and looks delicious. Two thumbs up 👍👍❣
It sure looks great. No surprise Caralyn. I love salmon. I like the flavors you used. Plus broccoli and wild rice sounds good together with it.
That looks delicious my friend 😋
Fantastic! Thank you!
I’ll do ANYTHING for salmon hahahha…you made me ate this menu before I even made it …..or reached to the actual stage of making it!!! 😂🤪😭….lovely and of course delish as always sis! Blessings!
Looks absolutely delicious!