Crispy Skinned Teriyaki Salmon


This is one of baby bear’s favorite meals.  I’m sure she would love it even more if she got to hock the salmon out of the stream for it herself! A little bear cub in her element 😉

I love this with the crispy crunchy skin, but if you don’t like it, it’s super easy just to flick off at the end once it’s cooked.

INGREDIENTS (makes 4 serves)

600g salmon fillet with skin on

2 Tablespoons coconut aminos (this is a paleo soy sauce equivalent available from health food shops, I get mine from IE Produce)

Juice from half a lime

1 large thumb of ginger, finely grated

1 teaspoon of honey


Pre-heat your grill to 200C.

Slice the salmon fillet into 8 even sized chunks.  Combine the rest of the ingredients in a heavy based oven proof dish and gently toss the salmon pieces to coat.  Place under the grill and cook for approx. 12 – 13 mins (depending on how thick your salmon fillets are and you like your salmon cooked, I like mine just cooked all the way through), then turn the grill right up for approx. 1 minute to blast the skin and make it delicious and crispy, yum.

I serve this with roasted pumpkin and sautéed mixed greens.  Pour the remaining teriyaki sauce from the baking dish over the veges.

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