Easy Teriyaki Salmon (Whole30, Gluten Free)

If you thought sweet-and-savory teriyaki was off the menu because you’ve cut out gluten and refined sugar, think again: this ridiculously easy teriyaki salmon recipe is flavorful, Whole30-friendly, and perfect for weeknights!

This easy baked teriyaki salmon hits all the flavor notes of a classic teriyaki sauce (you know—soy, sake, ginger, and sugar), but it contains none of the junk! To be sure, my sauce isn’t as syrupy-thick or cloyingly sweet as restaurant-style teriyaki, but taste is paramount. And when it comes to flavor, I’ll have you know that my kids gobble this stuff up, and they’re my pickiest and most important customers.

Best of all, this recipe is INSANELY SIMPLE. Just marinate, bake, garnish, and eat!

It’s All About the Sauce

Would it shock you to learn that my teriyaki sauce is basically just my All-Purpose Stir-Fry Sauce?

When I created my All-Purpose Stir-Fry Sauce, my goal was to make a hyper-versatile flavor-booster that can be used for amping up the taste of, well, EVERYTHING. I wanted an exponential return on the 5 minutes it took me to shake up a jar of this tasty goodness…and I’m pretty sure I succeeded! Don’t believe me? This blog post compiles all the ways you can use All-Purpose Stir-Fry Sauce…including as a Whole30-friendly teriyaki sauce!

How long can you marinate the Teriyaki Salmon?

You can marinate the salmon fillets for as little as 15 minutes (i.e., the time it takes to preheat the oven), or as long as 8 hours. I wouldn’t push it past 8 hours, though; the acidity of the sauce can make the salmon mushy if you keep it in there too long.

What type of salmon should you use?

I prefer wild king salmon for the taste—and the high fat content makes it hard to overcook. However, wild king salmon can be really expensive, so (being a thrifty child of immigrants!) I often opt for responsibly farmed steelhead trout or Atlantic salmon. On the other hand, I don’t love sockeye salmon—I find it a bit too fishy, and it can be easily overcooked. I’d rather choose sea bass, halibut, or cod if I can’t find my top choices listed above.

(Yes, I know that picking the right seafood can be confusing. That’s why I always consult the Monterey Bay Aquarium Seafood Watch for the latest recommendations, and you should, too.)

Can you make it in an air fryer?

Yes! I normally create a sling out of aluminum foil or parchment paper for the air fryer basket before putting the fillets inside for easy removal. The cooking temperature is the same—400°F—but I would check the doneness of the salmon starting at the 7 minute mark because the fish will cook faster in an air fryer. (This is the air fryer I use.)

How do you know when the salmon is done?

The most reliable way to check if your salmon is done cooking cooking is with a meat thermometer inserted into the thickest part of the fillet. My family likes our salmon to be medium (cooked through, but not chalky and dry), which is about 130°F to 135°F. If you want your salmon to be medium-rare, aim for 120°F.

The USDA recommends cooking salmon to 145°F, but that’s overcooked in my opinion.

What do you serve with it?

Some great vegetables side dishes to serve with this Easy Teriyaki Salmon include Simple Cauliflower Rice, an Asian cabbage slaw (use my Chinese Chicken Salad recipe, but leave off the chicken), roasted vegetables, stir-fried bok choy, or a big green salad. Don’t forget that the All-Purpose Stir-Fry Sauce can be used to make or dress your side dishes, too!

Better yet, turn it into a simple Sheet Pan Teriyaki Salmon dinner with lots of veggies!

Let’s Make Whole30 Teriyaki Salmon!

Serves 4

Ingredients:

• 4 salmon fillets, 5 ounces each
• ½ cup All-Purpose Stir-Fry Sauce, divided
• 1 tablespoon toasted sesame seeds  
• 2 scallions, thinly sliced

Equipment:

• Rimmed dish
• Measuring cup
• Chef’s knife
• Cutting board
• Rimmed baking sheet
• Parchment paper
• Meat thermometer

Method:

Place the salmon fillets in a high-sided dish where they’ll fit snugly.

Pour in most of the All-Purpose Stir-Fry Sauce, but reserve about 2 tablespoons of it. You’ll brush it on at the end to add an extra punch of umami.

Turn the salmon in the marinade to coat well. 

Keep the fillets skin-side up in the marinade until you’re ready to cook. You can marinate the fish for as little as 15 minutes, but no longer than 8 hours in a sealed container in the fridge.

Ready to cook the teriyaki salmon? Heat the oven to 400°F with the rack in the middle. Place the salmon, skin-side down on a parchment-lined baking sheet. (You can skip the parchment, but I find that it helps with cleanup.)

Pour some of the marinade from the dish onto the salmon (not the 2 tablespoons of reserved “clean” All-Purpose Stir-Fry Sauce).

Bake the salmon for 8 to 12 minutes or until it is cooked to your preferred doneness.

As I mentioned above, my family likes the salmon cooked to about medium, where the fish is cooked through, but the flesh is still moist and not chalky (about 130°F to 135°F in the thickest part of the fillet).

Once the salmon is finished cooking, brush on the reserved “fresh” All-Purpose Stir-Fry Sauce (not the stuff the salmon was marinated in) to add a bright kick of flavor.

Sprinkle on toasted sesame seeds and sliced scallions.

Serve with your favorite side(s)!

Wondering what else to cook with All-Purpose Stir-Fry Sauce? Head here for all my favorite recipes that use it!

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Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).

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