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Glazed Teriyaki Salmon

Glazed Teriyaki Salmon - Salmon is a part of my dinner rotation at least three times a week. So, I really enjoy creating new and fun ways to use it. My friend who made me teriyaki salmon a little while ago definitely inspired this recipe. Shockingly, I had never had teriyaki salmon, but now it is one of my favorite dinners. The sweetness of the sauce paired with the buttery, flaky salmon is truly an experience worth diving into.

Fat: 17.6 g
Carbs: 6.8 g
Net carbs: 5 g
Protein: 26.4 g
Fiber: 1.8 g
Glazed Teriyaki Salmon recipe


  • ¼ cup (60 ml) coconut aminos
  • 1 tsp grated ginger
  • ½ tsp garlic powder
  • 1 tbsp (15 ml) sesame oil
  • 1 tsp Swerve or monk fruit sweetener
  • ½ tsp crushed red pepper flakes
  • 4 salmon fillets
  • 1 bunch asparagus, trimmed
  • 2 tbsp (30 ml) avocado oil
  • Sea salt and black pepper

How to make Glazed Teriyaki Salmon

  1. Preheat the oven to 425°F (220°C, or gas mark 7).
  2. To make the teriyaki sauce, combine the coconut aminos, ginger, garlic powder, sesame oil, sweetener and crushed red pepper flakes in a large bowl. Stir to combine. Nestle the salmon fillets in the sauce and marinate for 5 to 7 minutes.
  3. Transfer the salmon fillets skin side down to one side of a large sheet pan and brush the remaining marinade on top of the salmon. Add the asparagus to the other side of the sheet pan and drizzle the avocado oil over the asparagus. Season both the asparagus and salmon fillets with a couple pinches of salt and pepper.
  4. Roast the salmon and asparagus for 12 to 15 minutes, or until the asparagus is fork tender and the salmon is flaky. Let the fish rest for a few minutes and serve.