Whole30 Teriyaki Salmon Fillet

Elevate your healthy weeknight dinners with this Whole30 Teriyaki Salmon Fillet, a flavorful and nutrient-packed recipe that fits perfectly into your clean eating routine. Succulent salmon fillets are pan-seared to perfection, then draped in a rich, tangy, and refined sugar-free teriyaki glaze made with coconut aminos, fresh orange juice, and a hint of ginger. Thickened with arrowroot slurry, this glossy sauce clings beautifully to the fish without compromising Whole30 compliance. Quick and easy, with just 10 minutes of prep time, this dish is ready to impress in under 30 minutes. Serve it with steamed broccoli, cauliflower rice, or a crisp mixed greens salad for a wholesome, satisfying meal. Garnished with green onions and sesame seeds, it’s a showstopper brimming with fresh, bold flavors your family will love. Perfect for anyone seeking a healthy, low-carb, and paleo-friendly recipe!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 6 oz each salmon fillets (skin on or off, as preferred)
• 0.5 cup coconut aminos
• 0.25 cup fresh orange juice
• 1 tablespoon rice vinegar (optional for extra tang, ensure it’s no-sugar-added and Whole30-approved)
• 3 cloves garlic cloves, minced
• 1.5 teaspoons fresh ginger, grated
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 1 teaspoon arrowroot powder
• 2 tablespoons water
• 2 teaspoons avocado oil (or olive oil)
• 2 stalks green onions, sliced (optional for garnish)
• 1 teaspoon sesame seeds (optional for garnish, ensure Whole30-compliant)

Directions

Step 1

In a small bowl, whisk together the coconut aminos, orange juice, rice vinegar (if using), minced garlic, grated ginger, sea salt, and black pepper until well combined.

Step 2

In a separate small bowl, mix the arrowroot powder with water to create a slurry. Set aside.

Step 3

Pat the salmon fillets dry with paper towels, then lightly season with a pinch of sea salt and black pepper on each side.

Step 4

Heat a large skillet over medium heat and add the avocado oil to coat the pan.

Step 5

Once the oil is shimmering, place the salmon fillets in the skillet, skin-side down if applicable. Sear for 3-4 minutes, until the edges start to turn opaque and the skin is crispy.

Step 6

Flip the fillets gently using a spatula and cook for another 2-3 minutes, until the salmon is cooked through (internal temperature of 125°F for medium-rare or 145°F for well-done). Remove the fillets from the pan and set aside on a plate.

Step 7

Reduce the heat to low and pour the teriyaki sauce mixture into the skillet. Bring the sauce to a gentle simmer, stirring occasionally.

Step 8

Add the arrowroot slurry to the simmering sauce and stir continuously for 1-2 minutes, until the sauce thickens to your desired consistency. Turn off the heat.

Step 9

Return the cooked salmon fillets to the skillet, spooning the thickened teriyaki sauce over the top to coat evenly.

Step 10

Garnish with sliced green onions and sesame seeds if desired, and serve warm. Pair with steamed broccoli, cauliflower rice, or a mixed greens salad for a complete Whole30-compliant meal.

Nutrition Facts

Serving size	(965.9g)

Amount per serving	% Daily Value*
Calories	1521.4

Total Fat 64.2g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 415.3mg	0%
Sodium 3679.5mg	0%
Total Carbohydrate 38.9g	0%
Dietary Fiber 1.8g	0%
Total Sugars 29.6g
Protein 174.7g	0%

Vitamin D 2518.3IU	0%
Calcium 158.3mg	0%
Iron 3.5mg	0%
Potassium 2403.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 48.8%

Carbs: 10.9%