Rice Free Ginger Teriyaki Salmon
Total time45 min
Prep time10 min
Cook time20 min
4.6(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
For the teriyaki sauce
- ⅓ cup tamari
- 3 tbsp honey
- 2 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tbsp rice vinegar
Chef's tipFor each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned 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)
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!