Teriyaki Salmon (paleo, refined sugar free)

Categories Food

Kicking off today’s recipe with a household favorite that is incredibly hands off! It’s the perfect meal to prep ahead or throw in the oven when you don’t have a lot of time. I love using this teriyaki sauce recipe for veggies as well. But today, we’re keeping it simple with 4 ingredients and dinner in under 30. Let’s dive into Teriyaki Salmon!

Paleo Teriyaki Salmon #whatsavvysaid #paleodinner #paleorecipe

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.

Paleo Teriyaki Salmon #whatsavvysaid #paleodinner #paleorecipe

Here’s what you’ll need to make your soon to be newest obsession:




coconut aminos

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:

Zucchini Fritters 

Hormone Happy Vegetable Soup

Instant Pot Chicken Pot Pie Soup

Paleo Zuppa Toscana

When you make these, be sure to 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

Teriyaki Salmon

Easy hands off dinner that will be ready in no time.

Course Main Course
Cuisine American
Keyword paleo, hands off dinner
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 268 kcal


  • 1 inch ginger, minced
  • 1 tsp honey
  • 4 filets salmon
  • 1/3 cup coconut aminos


  1. Pre-heat the oven to 350F and line a baking sheet with parchment paper.

  2. In a small bowl, whisk together your ginger, honey and coconut aminos.

  3. Place your salmon filets on the parchment and cover each one with ginger mix.

  4. Bake your salmon for 15-20 minutes, until your internal temperature reaches 145F.

  5. Remove from oven and serve immediately. Store leftovers in a glass container in the fridge.

Nutrition Facts
Teriyaki Salmon
Amount Per Serving (1 g)
Calories 268 Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 7.2g2%
Protein 30.1g60%
* Percent Daily Values are based on a 2000 calorie diet.
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