Intolerances: Fructose, Gluten, Dairy, Soy
This homemade teriyaki sauce provides the perfect pairing for a tender piece of salmon. 

Ask my in-laws, Monday night is salmon night. And salmon night is almost always teriyaki salmon night. It is one of my favorite flavors. There is something about the sweet, rich, tangy, stickiness on the buttery salmon that I just can’t get enough of.  With fructose intolerance, my recipe had to change a bit, but there is no reason to cut the wonderful teriyaki-type flavor out of my life or my husbands. If I am doing individual portions, I make sure to add in some additional flavors for him, after all, he shouldn’t have to miss a little garlic, ginger and heat, just because I have to. 

Serve it with:

• Rice with Sautéed Coconut Sauce Snow Peas
• Sautéed Kale
• Baked Potato
• Lemon Aioli 

What you need:

• Ziploc bag or dish for marinating
• Coconut Aminos (recommend Thrive)
• Oyster Sauce
• Fish Sauce
• Rice Vinegar
• Toasted Sesame Oil
• Salmon
• Optional: Garlic, Ginger, Gochujang (ex preferred hot sauce like sriracha or chili garlic sauce)

The Marinade

To make the marinade, combine and whisk the Coconut Aminos, Oyster Sauce, Fish Sauce, Rice Vinegar and Sesame Oil in a bowl. Pour the mixture in the ziploc bag or in the dish that you are going to marinade the fish in. I typically take the shortcut and remove all dishes and simply add the ingredients directly into a ziploc bag and mix it around. Add your salmon to the marinade and zip/cover it up. I recommend marinating the fish for at least one hour, but 3 hours is preferred. I also like to flip the fish over once during the marinating time to ensure all sides are getting coated in the marinade. 

Now, all you have to do is cook it up. There are multiple ways to cook for your salmon, although I prefer to grill, winter weather doesn’t always agree with me. Grilling, Broiling and Baking are all methods that will work great.

Grill: 1” thick salmon, 6-8 minutes, flipping halfway in between. The internal temp will be 120 for medium rare or 135 for medium. The salmon will flake easily.

Broil: 1” thick salmon, 6 minutes. First, line your baking dish with tinfoil (you’ll thank me when it is cleanup time) and dump leftover marinade over the salmon. Place your salmon in the oven and broil. Keep an eye on the fish, as you want to make sure you take it out when the internal temp is 120 for medium rare or 135 for medium. The salmon will flake easily.

Bake: 1″ thick salmon, at 350 degrees for 15 minutes. First, line your baking dish with tinfoil (you’ll thank me when it is cleanup time) and dump leftover marinade over the salmon. Place your salmon in the oven and bake. For medium rare, when the internal temp has hits 115, you will want to turn the oven to broil and let it continue cooking for another 2-3 minutes. This will help that marinade caramelize. If you are looking for medium, start the process at 125.