Paleo Orange Teriyaki Baked Salmon

One of my favourite quick and easy dinners is a tray of baked salmon served alongside a large salad or some stir-fried vegetables. For this delicious paleo meal, I made some orange-infused teriyaki sauce, which works beautifully with fatty salmon.

I love adding red onions rings both for the flavour and because they make this dish look so pretty when it comes out of the oven. I think it’s the purple against the bright orange colour, and the juxtaposition of the geometrical shapes.

You can make this recipe with another type of fish or even sliced chicken. If using chicken, pan-fry it first for 2-3 minutes each side before placing it on the tray and baking in the oven.

I served my salmon with simple stir-fried Chinese cabbage and carrots with some garlic, lemon juice and sesame oil. You can also make a batch of cauliflower rice, or white rice if you desire, or make a big fresh salad. I hope you enjoy this one!

PS. The sauce is super versatile and you can use it on chicken wings or pork skewers. You can also check out my go-to paleo stir-fry sauce, which is similar to this. For other lovely salmon recipes, check out this Baked Salmon Loaf with Cucumber & Dill Salad, or my Japanese Bakes Salmon Balls.

Paleo Orange Teriyaki Baked Salmon

★★★★★ 5 from 5 reviews

• Author: Irena Macri
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 2 1x
• Category: Dinner

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Description

Tamari is a gluten-free soy sauce or you can use coconut aminos

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Ingredients

Scale 1x2x3x

• 2 medium salmon fillets (150–200 grams each)
• 1 large red onion, sliced into rings (keep the ring circles intact)
• 2 tablespoons olive oil
• Zest of 1 small orange
• Pinch of sea salt

For the sauce

• 1/4 cup coconut aminos or tamari sauce
• 1 tablespoon fish sauce
• Juice of 1 small orange
• 1 tablespoon lemon or lime juice
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 clove garlic, grated
• Pinch of chilli flakes/powder (optional)
• 1 tablespoon sesame seeds (optional)

For the stir-fried vegetables

• 1 tablespoon coconut oil
• 1/2 small Napa cabbage/ Chinese white cabbage, shredded
• 1 large carrot, grated
• 1 cup snow peas
• 1 large clove garlic, finely diced
• 1/2 teaspoon salt
• Generous pinch pepper
• Juice of 1/2 lemon
• 1 teaspoon sesame oil

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Instructions

1. Preheat the oven to 200 C / 400 F. Leave the salmon out of the fridge for at least 10 minutes before cooking, to come to room temperature.
2. Place the salmon fillets, skin side down, on a flat baking tray lined with parchment/baking paper. Surround with onion rings, sprinkle with orange zest, sea salt and then drizzle evenly with olive oil.
3. Place the tray in the oven, middle shelf, and cook for 8 minutes. In the meantime, combine the sauce ingredients in a small bowl and whisk together.
4. Remove the salmon from the oven and pour the sauce over the top making sure to cover the salmon and the onions. Fold the edges of the paper inwards, as to prevent the sauce from spilling out. Sprinkle with sesame seeds. Place back in the oven for 7-8 more minutes.
5. While the salmon is finishing cooking, stir-fry the vegetables in a little coconut oil over medium-high heat for 4-5 minutes, stirring frequently. Add garlic, salt, pepper and lemon juice towards the end and stir through. Finally, drizzle and stir through the sesame oil.
6. Serve salmon alongside the veggies for a tasty, healthy dinner.

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