Teriyaki Baked Salmon

Serves: 4


1/3 cup coconut aminos

¼ cup sesame oil

3 tbsp lemon juice

3 cloves garlic, minced

1 tsp ground mustard

4 skin-on, boneless wild caught Alaskan salmon fillets (6 oz. each), at room temperature

Coconut oil for brushing

Sea salt and black pepper

Sesame seeds for garnish



Preheat oven to 375 degrees F. Line a baking sheet with foil.

In a small bowl, whisk together coconut aminos, sesame oil, lemon juice, garlic, mustard, sea salt and pepper

Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.

Place into oven and bake until cooked through, about 15-20 minutes.

Sprinkle with Sesame seeds and serve


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