Salmon Teriyaki

I don’t know anyone who doesn’t love salmon teriyaki. It’s a sweet and delicious Japanese favorite, and most kids will love it. This is a great main course to serve with brown rice and some baby bok choy or steamed spinach.

The problem with salmon teriyaki in a restaurant is that the sauce is sweetened with high-fructose corn syrup or sugar, and usually contains MSG, which is a neurotoxin. This recipe is made with honey instead of sugar and there is no MSG.

Why Seafood?

I try to eat seafood 3-5 times per week.

In a comprehensive analysis of human studies, Harvard School of Public Health professors Dariush Mozaffarian and Eric Rimm calculated that eating about 2 grams per week of omega-3 fatty acids in fish, equal to about one or two servings of fatty fish a week, reduces the chances of dying from heart disease by more than one-third.

Eating fish once or twice a week may also reduce the risk of stroke, depression, Alzheimer’s disease, and other chronic conditions. (Source: Harvard School of Public Health

This recipe is not GAPS legal.

Equipment Needed for This Recipe

Baking sheet
Saucepan

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