Teriyaki Salmon

Teriyaki Salmon! Do we need to say much more than this?? Pair your perfectly cooked salmon that flakes with a fork with our amazing teriyaki sauce made with coconut aminos, ginger, and garlic. A match made in heaven!

  • 15Minute Prep Time
  • 15Minute Cook Time
  • 4Servings

What You'll Need

  • Kevin’s Teriyaki Sauce

  • Kevin’s All-Purpose Seasoning

  • 4 Salmon Fillets (5 OZ ea.)

  • 1 TBSP Sesame Seeds, for garnish

  • 2 Green Onions, for garnish

Cook It Up!

  • 1

    Pat salmon dry with a paper towel, and lightly season both sides of the salmon with Kevin’s All-Purpose Seasoning.

  • 2

    Place salmon in a plastic sealable bag, and cover with 1/2 of Kevin’s Teriyaki Sauce pouch. 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 the fridge.

    Marinating the skin-side up allows the flesh of the fillet to actually absorb that delicious sauce!

  • 3

    When you’re ready to cook, heat your oven to 400 ºF. Remove the salmon from the fridge and place skin-side down onto a baking sheet lined with parchment paper. Cover with remaining marinade from plastic bag.

    Cooking skin-side down will allow the top of the flesh to turn a beautiful, golden brown color. You’re welcome ;)

  • 4

    Bake in the oven for 10-15 minutes or until desired doneness.

    We prefer a medium-cooked salmon, about 130-135 ºF in the thickest part of the fillet.

  • 5

    Carefully remove your salmon from the baking sheet and add to a serving platter or straight to your plate. Drizzle with remaining sauce from Kevin’s Teriyaki sauce pouch. Garnish with green onions and sesame seeds. Yum!