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Teriyaki Salmon


  • 1 salmon fillet, preferably wild caught

  • 1/4 cup pineapple juice

  • 1/3 cup coconut aminos

  • 1 garlic clove, minced

  • 2 Tbsp honey

  • paprika, to taste

  • salt, to taste

  • pepper, to taste


  1. Preheat the oven to 375 degrees F.

  2. Combine the pineapple juice, coconut aminos, honey, and garlic in a small mixing bowl and whisk.

  3. Sprinkle the salmon fillet with the paprika, salt, and pepper.

  4. Place the salmon in the mixing bowl with the sauce, skin side up, and let it marinate for a few minutes.

  5. Place the marinated salmon fillet on a parchment-lined baking sheet, and bake for about 12-15 minutes.

  6. Remove from the oven and serve warm.


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