Ingredients

• 4 salmon fillets, about 6 oz each
• 1/4 cup coconut aminos
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 teaspoon rice vinegar
• 1 teaspoon olive oil
• 1 teaspoon sesame seeds
• 2 green onions, thinly sliced

Instructions

1. In a small bowl, whisk together the coconut aminos, honey, sesame oil, ginger, garlic, and rice vinegar.
2. Place the salmon fillets in a shallow dish and pour half of the teriyaki mixture over them. Reserve the remaining sauce for glazing.
3. Refrigerate the salmon for 20 to 30 minutes.
4. Preheat the grill to medium-high heat, about 400°F, and lightly oil the grates.
5. Remove the salmon from the marinade and discard the used marinade.
6. Grill the salmon skin-side down for 5 to 6 minutes.
7. Carefully flip and cook for another 3 to 4 minutes, brushing with the reserved teriyaki mixture during the final few minutes.
8. Remove from the grill and allow the salmon to rest for 2 minutes.
9. Sprinkle with sesame seeds and sliced green onions before serving.

Notes & Tips

• Do not marinate the salmon for much longer than 30 minutes; the texture can begin to change.
• Keep the reserved glaze separate from the marinade that touches the raw salmon.
• For an oven option, bake at 400°F for 12 to 15 minutes and brush with the glaze during the final few minutes.
• Pairs well with broccoli, grilled vegetables, brown rice, or cauliflower rice.