Teriyaki Sriracha Salmon
An easy skillet Teriyaki Sriracha Salmon marinated in a homemade teriyaki sauce and topped with a Sriracha Greek yogurt sauce that you can't resist! Big on flavor, spicy as you like and perfect for a quick meal. Gluten Free + Low Calorie
Servings: 2 servings
Calories: 280kcal
Ingredients
- 2 salmon fillets 3 oz each
- 2 teaspoons sesame seeds (optional)
For the Teriyaki Sauce:
- 1/4 cup coconut aminos Gluten Free soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon tapioca flour
- 1 tablespoon coconut sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
For the Sriracha Sauce:
- 3 tablespoons Sriracha
- 1/2 cup Greek yogurt
Instructions
- Preheat the oven to 375 F. Prepare a medium cast iron skillet by lightly spraying with cooking spray.
- Heat a small saucepan to medium-high heat. Add the soy sauce, rice vinegar, sugar, garlic powder, and ground ginger. Stir to combine and bring to a simmer.
- Next add 1/8 cup of water (can add up to 1/4 cup) then whisk in the tapioca flour until thickened and fully combined.
- Place the salmon fillets on the skillet, skin side down. Pour the sauce over the salmon, coating it generously. Bake at 375 F 20 minutes until flaky.
- While the salmon is baking, mix the ingredients for the Sriracha sauce together in a bowl. Transfer to a plastic sandwich bag.
- When the salmon is done, cut a corner off the end of the plastic sandwich bag and drizzle the sauce over the salmon. Sprinkle with sesame seeds and eat!
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 19.4g | Protein: 29.9g | Fat: 8.5g | Saturated Fat: 1.3g | Cholesterol: 62.9mg | Sodium: 1731mg | Fiber: 0.7g | Sugar: 11.1g