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A platter of Easy Teriyaki Salmon, a simple Whole30, paleo, gluten-free weeknight dinner!
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5 from 9 votes

Easy Teriyaki Salmon

This ridiculously easy teriyaki salmon recipe is tasty, Whole30-friendly, and perfect for weeknights! Just marinate in All-Purpose Stir-Fry Sauce, bake, garnish, and eat!
Prep Time5 mins
Cook Time25 mins
Course: Dinner
Cuisine: Japanese
Keyword: gluten-free, low carb, paleo, salmon, seafood, Whole30
Servings: 4 people
Calories: 343kcal



  • 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. (Marinate the fish for as little as 15 minutes, but no longer than 8 hours in a sealed container in the fridge.)
  • Heat the oven to 400°F with the rack in the middle. 
  • Place the salmon, skin-side down on a parchment-lined baking sheet.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. (I like the salmon cooked to about medium, 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.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 343kcal | Carbohydrates: 8g | Protein: 36g | Fat: 12g | Fiber: 1g