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Teriyaki Salmon

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Teriyaki Salmon

Salmon has to be my (and my children’s) favourite fish, and it would be fair to say that Teriyaki salmon is probably their favourite salmon recipe. Salmon is such a nutrient dense fish, being high in Omega 3, protein, selenium, Vit B12 and potassium.

Omega 3 is an essential fatty acid, improving brain function, joint mobility, heart health and the health of our skin and hair. Omega 3 works by it’s anti inflammatory properties.

Inflammation is the base of many of our modern health problems such as diabetes, heart disease, and arthritis. Omega 3 can also slow the decline of Alzheimer’s, depression and lessen aggression.

This is probably the only recipe that I add sugar to. I have experimented without, but the sauce really needs to caramelise.

I figure that 1 tablespoon, between 4 servings isn’t too bad. To prepare the salmon fillets, I remove the bones with a pair of tweezers before cooking. Cook the teriyaki salmon covered, and the salmon will remain moist and tender.

Serve with asian greens, silver beet carbonara or a side salad.

Teriyaki salmon | ditchthecarbs.com
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Teriyaki Salmon

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4

Ingredients

  • 2 salmon fillets
  • 2 tbsp coconut aminos or dark soy sauce if unavailable
  • 1 tbsp soft brown sugar or sweetener of choice
  • 3tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tbs fresh ginger finely chopped

Instructions

  • Mix all the teriyaki marinade ingredients together.
  • Place the fillets into an ovenproof dish and cover with the marinade.
  • Spoon over a few times while the oven is heating up then cover the dish with a layer of tin foil so the marinade doesn't burn and slowly caramelises.
  • Bake at 180C for 20 minutes.
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Teriyaki Salmon | ditchthecarbs.com

 

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Comments

  1. sona says

    May 24, 2015 at 1:24 pm

    This is neither lchf or paleo. There is sugar and soya sauce. Both lchf and paleo do not allow either

    Reply
    • Libby www.ditchthecarbs.com says

      May 25, 2015 at 11:35 am

      Hi Sona, this is a really early recipe when I was starting out. Now I would use coconut aminos instead. I’ve amended the recipe, so thanks for pointing that one out 🙂

      Reply
    • Erik says

      September 1, 2015 at 3:30 am

      The sugar content in this recipe is also trivial which is fine.

      Reply
  2. kat says

    September 5, 2014 at 5:05 pm

    We had this last night with aubergine and courgette ‘noodles’. It was so delicious! This is definitely going on the list of favourites. Thanks!

    Reply

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