This Baked Salmon Teriyaki Recipe is my new go-to for super speedy weeknight dinners. It is SO good and so super easy.
If you have our Clean Cuisine book, then you know we always do “Meatless Mondays” and “Fish on Friday.” This is a little dinner game plan that not only helps me stick to my anti-inflammatory diet, but also takes some of the stress away from planning our weekly menus.
Speaking of meal planning, I have five secrets for making quick healthy meals, one of which involves always having a tasty sauce recipe on hand. A delicious sauce can totally make a meal! In this case, it’s the Homemade Teriyaki Sauce Recipe that does the trick. The homemade sauce is also what makes it possible to make a clean baked salmon teriyaki too…
How to Make a Clean Baked Salmon Teriyaki
If you look at the ingredients in a conventional Teriyaki Sauce recipe, you’ll see it is loaded with sugar. Store-bought brands are even worse as they often contain pro-inflammatory and empty calorie refined oils too. And when it comes to taste, I can’t think of a single store-bought sauce (other than Rao’s Marinara!) that can ever beat homemade.
Luckily, making a clean homemade teriyaki sauce is incredibly easy. It seriously takes 5 minutes.
How Do You Make a Clean Teriyaki Sauce?
The main secret to making a clean teriyaki sauce is to sweeten primarily with “whole” fruit. I puree dates with water and fresh (or frozen) pineapple and then add just a touch of raw honey.
Soy sauce is another key ingredient in conventional teriyaki sauce recipes, but most soy sauce is highly refined. I use unpasteurized and unrefined Namu Shoyu, which actually contains beneficial live enzymes. You can buy Namu Shoyu at any natural food store, by the way.
Of course I add plenty of anti-inflammatory garlic and ginger too.
And finally, I find adding oil to my Teriyaki Sauce does not enhance the flavor, so I just leave it out.
How to Make the Best Clean Baked Salmon Recipe
If you are trying to eat clean then you absolutely want to make sure to go with wild salmon. When it comes to salmon and choosing the healthiest fish, going wild makes the world of difference, especially if you are trying to follow an anti-inflammatory diet. That’s because wild salmon has considerably more anti-inflammatory omega-3 fats and mush less pro-inflammatory omega-6 fats.
However, not all wild salmon tastes equally good.
Do you find your wild salmon recipes turning out dry and tasteless? If so, you may want to look for a different species of wild salmon.
There are actually seven species of wild salmon, but only five are typically available in North America (Pink, Chinock, Sockeye, Coho and Keta). There are subtle differences in the texture, color and flavor of each species. My three favorite types of wild salmon include:
- Chinook (in season May to June)
- Coho (in season August to September)
- Sockeye (in season mid-May to late July)
Made without refined sugar, this Baked Salmon Teriyaki Recipe is incredibly moist and super healthy! It’s the perfect easy weeknight dinner recipe.
- 1 recipe Clean Cuisine Homemade Teriyaki Sauce Recipe
- 4 6-ounce wild salmon filets (see notes above about choosing the best wild salmon)
- Sesame seeds to garnish (optional)
- Green onions (chopped, optional)
- Sliced pineapple (optional)
- Preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper.
- Place individual salmon filets in a large mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated).
- Transfer salmon to prepared baking sheet (keep the marinade). Bake 12 -13 min or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.
- While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (5 min) then remove from heat.
- Once salmon is out of the oven, brush with additional teriyaki sauce. Garnish with sesame seeds, green onions and pineapple if desired.