Crispy Teriyaki Salmon (Whole 30)

CRISPY TERIYAKI SALMON😍 (Whole 30)

Introducing you to your new favorite way to cook salmon and probably your new favorite recipe on Rockin Meals. Perfectly crispy salmon but juicy and tender in the middle, with a teriyaki sauce so delicious you’ll wonder how in the world it doesn’t have sugar in it. You’re gonna wanna make this now. Like tonight. This is not a drill - grab your keys and head to Trader Joe’s ASAP🙌🏽🤤

Makes 2 servings.

Ingredients:

For the Whole 30 Teriyaki Salmon:

• 2 8oz portions of salmon

• 1 cup coconut aminos

• 8oz can crushed pineapple (or 1 cup fresh)

• 4 cloves garlic

• 2” piece of ginger

• 1 tbsp fish sauce

• 2 cups broccoli

• Garlic powder

• Lemon pepper

• 1 tbsp avocado oil or coconut oil

• 1 tbsp olive oil

Directions:

For the Whole 30 Teriyaki Salmon:

• In a blender or magic bullet, blend pineapple, coconut aminos, fish sauce, garlic, and ginger until smooth with little to no chunks. 

• Pour into a small saucepan and bring to a boil, immediately reducing to low. Simmer until liquid has reduced by half and thickened, stirring occasionally (about 10-15 minutes). 

• For perfect roasted broccoli, spread out on a sheet pan and drizzle with olive oil and season with garlic powder and lemon pepper. Roast at 425 degrees for 15 minutes. 

• Meanwhile, get a cast iron nice and hot. If you sprinkle water into the pan and it sizzles, it’s hot enough. Add in avocado oil or similar high smoke point oil.

• Season the salmon with salt and add to the pan skin side up. 

• Do not move the salmon for 2-3 minutes or until you start to see a crust forming at the bottom.

• Transfer to a 425 degree oven and bake for 6-7 minutes until just cooked (better to still have a little pink in the middle than overcooked). 

• Brush the teriyaki sauce onto the salmon. Serve with the broccoli and some more sauce on the side and enjoy! 😋