at no extra cost to you. Please read full disclosure for more information.
This Teriyaki Salmon with Coconut Rice combo is TO DIE FOR! I promise it will become a new staple meal where you can never go wrong. It’s beyond delicious, and this recipe is only made with nourishing, whole food ingredients that you can feel great about.
This recipe is allergen friendly being gluten-free, dairy-free, soy-free, nut-free, and refined sugar-free.
To make this recipe without soy sauce, I used a substitute made from coconut palm nectar. Coconut Aminos can be found in most, if not all, grocery stores and tastes just like a typical soy sauce or tamari. This is the one I used in this recipe, and I found it at my local Kroger grocery store.
More Recipes Using Coconut Aminos
If you want more ideas for how to use coconut aminos, check out my Paleo Asian Salad with a Honey Ginger Dressing. Along with my Healthy Stir Fry Orange Chicken (Gluten Free + Dairy Free) and my Vegan ‘Sushi’ Rolls with Sesame Ginger Dipping Sauce.
Teriyaki Salmon Recipe Adaptations:
- Soy sauce can be used in place of coconut aminos
- For a lower fat option, you can replace coconut milk with coconut water in the rice.
- Instead of using fresh ginger and/or garlic, substitute with powder versions.
- Instead of honey, you can use agave or coconut sugar.
Salmon Baking Tips
Poking holes in your salmon just before cooking is the secret to a juicy fillet. Doing so will help the teriyaki marinade to really soak into the fish and keep in the moisture while cooking. The poked holes are also the reason why you can see a lot of the healthy, omega-3 fats cooked on top of the fish.
I separated the marinade into 2 parts, adding one half before baking and the other half afterwards. You can use it all to marinade if you prefer. I enjoy having extra sauce to pour on the fish after cooking and let it run onto the rice on your plate. It’s so good that way!
Teriyaki Salmon with Coconut Rice (Gluten-Free + Dairy-Free)
- 1 1/2 cups white jasmine rice
- 2 cups pure coconut water (no added sugar)
- 1 cup coconut milk (can or carton work)
- 1 medium salmon fillet (or 4-5 single serve portions)
- 2 garlic cloves (finely minced)
- 2 tsp fresh ginger (finely minced)
- Juice of 1 lime
- 1/2 cup liquid coconut aminos
- 1/4 cup honey
- Rinse dry rice with water, then add to a pot along with coconut water and coconut milk.
- Place pot on medium-high heat and bring to a boil.
- Once boiling, turn down heat, cover with a lid and allow a light simmer for 20 minutes.
- When finished, remove from heat and allow to sit for 5 minutes before serving.
- Preheat oven to 375 degrees Fahrenheit.
- In a small bowl, add garlic, ginger, lime juice, coconut aminos, and honey. Stir to combine.
- Place salmon fillet in a large baking tray and use a fork to poke holes 1-2 cm apart over the surface.
- Now, add half of the mixture on top of the salmon. You can allow to marinade or bake straight away.
- Add salmon to oven and bake until fully cooked (around 17-18 minutes). To check if it’s done, use a fork to cut into the thickest part. Salmon is fully cooked when flakey and the meat has turned a lighter color.
- When salmon is finished cooking, remove from oven. Then, pour the remaining sauce mixture over the salmon.
- Enjoy with family or friends!