GERD Friendly Ginger Teriyaki Salmon
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 1 tbsp avocado oil
- ¼ tsp salt
- ¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the teriyaki sauce
- ⅓ cup tamari
- 3 tbsp honey
- 2 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp arrowroot powder
- 1 tbsp cold water
For serving
- 2 green onions (green tops only), thinly sliced (optional)
Ingredient noteScallions appears here only as an optional add-on, and the recipe uses just about 1/2 of a scallion per serving, which is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, honey, grated ginger, minced garlic, rice vinegar, and sesame oil until combined. In a separate small bowl, stir the arrowroot powder into the cold water until dissolved, then stir this slurry into the sauce. Set aside.
- 2
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Let them rest at room temperature for 15 minutes.
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