How this recipe came about:

Last October was my first trip EVER to Asia when we traveled to Thailand and Taiwan for our honeymoon. It is safe to say I fell in LOVE with Asia, the people, customs and of course the cuisine! When I came back home, I returned with a hunger to learn more about Asian ingredients and began to include them in some of our staple dishes. Although Teriyaki is a Japanese technique, it still reminds me of our days in the far east… or perhaps it’s wishful thinking for a trip to Japan in 2017. I hope you enjoy this healthy variation to traditional Teriyaki Salmon.


Benefits of a few ingredients:

  • Dates – The insoluble and soluble fiber found in dates help to clean out the gastrointestinal system, allowing the colon to work at greater levels of efficiency.
  • Coconut Aminos – Increases adiponectin levels in the bloodstream which has been positively linked to weight loss.
  • Salmon – Eating salmon while pregnant and nursing can boost learning capability and academic performance in children. due to it’s high levels of DHA (decosahexaenoic acid) which is the main fatty acid in the central nervous system.



*To get to the written recipe, scroll all the way down*


Photograph by: Lauren Cheong

To create the delicious dish above:
Click Here for Asian Sensation Slaw Recipe
Click Here for Zesty Peanut Dressing



Healthy Teriyaki Salmon
  1. 4 large fillets of salmon with skin (ideally wild or organic)
  2. 1/2 tsp. coconut oil
  3. 3 tablespoons toasted sesame seeds
  1. 6 pitted prunes
  2. 3 cloves of garlic minced
  3. 125ml (1/2 cup) coconut aminos
  4. 250ml (1 cup) water
  5. 2 tsp minced ginger
  1. 1. Ensure all tiny bones from Salmon fillets have been removed.
  2. 2. Blend prunes, garlic, coconut aminos, water and ginger, blend until smooth.
  3. 3. Place in stock pot, bring to the boil then simmer for 8 minutes - marinade will get thick and syrup like.
  4. 4. Coat each salmon fillets with 3 tbsp of the teriyaki sauce.
  5. 5. Leave at room temperature for 30 minutes before cooking.
  6. 6. Heat coconut oil in a pan over a medium heat. Cook salmon flesh side down first for 2-5 minutes - this will depend on the thickness of your salmon and how rare or well-done you prefer.
  7. 7. Flip over and cook for 3-5 minutes more.
  8. 8. Serve on my Asian style slaw (Click here for recipe) or pair with stir fried veggies.
  9. 9. Add a little spoonful of extra warmed sauce as a glaze
  10. 10. Sprinkle toasted sesame seeds to garnish.
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