Teriyaki Glazed Wild Caught Alaskan Sockeye Salmon
I don’t think it’s possible for someone to not love this teriyaki glazed salmon. Our incredibly flaky, tender and flavorful fish combined with a made-from-scratch teriyaki marinade/glaze create something that could only be described as tastebud heaven. Better yet, it’s super quick to prepare. This dish requires only a few minutes of preparation, 15-30 minutes for marinating (which is recommended, but optional), and 12-15 minutes for cooking.
If you don’t have coconut aminos on hand, feel free to substitute regular soy sauce. Coconut aminos is my preferred soy sauce replacement as it is lower in sodium and has a delightful flavor. Also, if you don’t have rice vinegar, apple cider vinegar or some lemon juice would do just fine in its place. However, rice vinegar has a great flavor for Asian food so I like to use it if possible. Serve this salmon with fresh steamed vegetables and/or steamed white rice for a complete meal.
Wild Caught Fish Is The Only Way To Go
As with all fish, it’s very important to choose wild caught salmon over farmed. Farmed salmon are fed processed fish feed and exposed to large amounts of antibiotics, pesticides and other chemicals. Their nutritional value is vastly different from wild salmon. Farmed salmon contains much higher levels of fat (about three times as much) especially omega-6 fatty acids which most Americans already consume far too many of. It has 46% more calories, most of which are from fat. It’s also quite deficient in vitamins and minerals compared with wild caught salmon.
Sustainably Caught Salmon From Pristine Waters
Our sockeye salmon are 100% wild and never given any additives or antibiotics. These fish are prized for their outstanding flavor, high oil content and vibrantly colored red orange flesh. They come from the pristine, cold waters of the Pacific off the coast of Alaska. This area has the greatest resources of wild salmon in the world. Our fishery is carefully managed for sustainability and returns tens of millions of salmon to these waters each year. These wild caught Alaskan sockeye salmon are outstanding in flavor, texture and health benefits. This fish is extremely versatile and easy to cook.
- 1 wild caught Alaskan sockeye salmon fillet
- 1 teaspoon black pepper
- 3 cloves garlic, finely minced
- ½ teaspoon fresh ginger, finely minced
- 2 tablespoons coconut aminos
- 1 tablespoon coconut sugar
- 1 tablespoon sriracha
- 1 ½ tablespoons rice vinegar
- ¼ cup water
- 1 teaspoon cornstarch
- 2 scallions, sliced for garnish
- Toasted sesame seeds for garnish if desired
- Thaw the salmon prior to preparing.
- Slice the salmon into three equally sized individual fillets.
- Preheat the oven to 400 degrees Fahrenheit. Prepare a baking sheet or pan to use.
- Season the salmon fillets thoroughly on all sides with freshly ground black pepper.
- Get out a large mixing bowl to prepare the teriyaki sauce/marinade. Add in the coconut aminos, garlic, ginger, coconut sugar, sriracha, rice vinegar, water and cornstarch. Whisk to combine.
- Add the salmon fillets into the large bowl of marinade until they’re completely submerged. Place them in the refrigerator and marinate for 15-30 minutes.
- Remove the marinated fillets from the refrigerator and put them on the baking sheet. Bake for about 12-15 minutes, being careful not to overcook. As soon as the salmon is flaky all the way through, it’s finished cooking.
- Meanwhile, heat the leftover teriyaki marinade on the stove. Bring to a boil and then reduce heat and simmer until it begins to thicken. Remove the sauce from the heat and set aside.
- Remove the salmon from the oven and serve with teriyaki sauce poured over top. Garnish with chopped scallions and toasted sesame seeds if desired. Enjoy!
The Beck & Bulow Team Is Here To Help
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.