Teriyaki salmon with coconut aminos glaze

There is exactly one moment of real skill in this recipe: watching the glaze thicken in the pan and pulling the salmon the second before it tips from caramelized into burnt. Everything before that, mixing the marinade, letting the fish sit in it, takes almost no attention at all.

The omega-3 fats in salmon are the real reason this dish belongs in the rotation. They are tied to a slower, better-regulated inflammatory response over months of consistent eating, not from any single dinner. Selenium comes along for the ride too, in a smaller but real amount, one more argument for oily fish on an AIP plate.

Wild-caught salmon has a deeper color and a different fat marbling than farmed, visible the moment you unwrap it. Scatter the chives over right as it comes off the heat, so they still smell sharp instead of wilted, and serve it the moment the glaze stops bubbling, before it has any chance to cool.

Ingredients

• 2 salmon fillets, wild-caught where possible

Marinade and glaze

• 1/4 cup coconut aminos
• 1 tablespoon honey
• 2 teaspoons apple cider vinegar
• 1 teaspoon fish sauce (verify label: no gluten or non-AIP additives)
• 2 garlic cloves, pressed
• 1 teaspoon fresh ginger, finely grated
• 1 tablespoon fresh chives, finely chopped

Method

Combine the coconut aminos, honey, apple cider vinegar, fish sauce, garlic, and ginger in a small bowl. Stir until the honey is fully dissolved.

Place the salmon fillets in a shallow dish. Pour the marinade over them and turn to coat all sides. Allow to marinate for at least 15 minutes at room temperature, or up to 2 hours covered in the refrigerator.

Heat a skillet over medium-high heat. Remove the salmon from the marinade, reserving all the liquid. Place the fillets skin-side up in the hot pan. Cook for 3 to 4 minutes until a golden crust forms on the flesh side.

Flip the salmon carefully. Pour the reserved marinade into the pan. Cook for another 3 to 4 minutes, basting occasionally as the glaze thickens and reduces. The salmon is done when it flakes easily at the thickest point.

Scatter the fresh chives over the top and serve immediately.

Oven variation

Preheat the oven to 400 F (200 C). Place the marinated salmon on a parchment-lined baking sheet. Bake for 12 to 15 minutes depending on thickness. While it bakes, pour the reserved marinade into a small saucepan and reduce over medium heat for 2 to 3 minutes until slightly thickened. Spoon over the cooked fish and finish with chives.

Air fryer variation

Preheat the air fryer to 400 F (200 C). Place the marinated salmon skin-side down in the basket. Cook for 8 to 10 minutes depending on thickness. While the salmon cooks, reduce the reserved marinade in a small saucepan on the stovetop. Drizzle over before serving and finish with chives.

*Adapted from lichenpaleolovingaip.com*

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