Now I’ll be the first to admit, I have a hard time keeping ginger on hand. I feel like I buy it only for it to end moldy before it gets properly used. But it makes SUCH a difference in this recipe. If you absolutely have to you can use the powdered version. However, it’s not quite the same.
Additionally, I used honey as it’s a great way to sneak in those immune boosting bits for your local allergies. If you prefer something sweeter, you can always go the maple syrup route. However, I find that the honey is the perfect note paired with the salmon.
TERIYAKI SALMON INGREDIENTS
Here’s what you’ll need to make your soon to be newest obsession:
How To Store & Reheat
The teriyaki salmon will keep in the fridge for a few days. I like to store them in a glasslock container. You can easily reheat your salmon on the stove or in the microwave for a few minutes.
Other Dinner Ideas:tag me on Instagram and let me know! Words of affirmation are my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
Easy hands off dinner that will be ready in no time.
- 1 inch ginger, minced
- 1 tsp honey
- 4 filets salmon
- 1/3 cup coconut aminos
Pre-heat the oven to 350F and line a baking sheet with parchment paper.
In a small bowl, whisk together your ginger, honey and coconut aminos.
Place your salmon filets on the parchment and cover each one with ginger mix.
Bake your salmon for 15-20 minutes, until your internal temperature reaches 145F.
Remove from oven and serve immediately. Store leftovers in a glass container in the fridge.
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