Here on the homestead, we prioritize nourishing our bodies with food that not only tastes good but also supports our health and aligns with our values. Finding a balance between flavor and wholesome ingredients is always a welcome discovery, and this recipe for Teriyaki Salmon has become a recent favorite in our rotation. It offers a delightful taste of the wild, prepared with simple, unprocessed goodness.
Living inland, fresh, wild-caught salmon isn’t something we can simply harvest ourselves. However, we make a conscious effort to source it responsibly, seeking out suppliers who prioritize sustainable fishing practices. Knowing that the salmon we’re eating swam freely in its natural habitat, rich in Omega-3 fatty acids, gives us a sense of connection to the broader ecosystem.
The marinade for this teriyaki is a testament to the power of simple, whole ingredients. Instead of relying on store-bought sauces often laden with refined sugars and questionable additives, we create our own vibrant blend. The rich, nutty aroma of pure toasted sesame oil forms the base, a scent that always makes my mouth water. We ensure it’s the real deal, just pressed sesame seeds, nothing else.
Freshly squeezed lemon juice adds a bright, tangy counterpoint, a burst of sunshine in a bowl. And in place of traditional soy sauce, we opt for coconut aminos. It offers that savory umami flavor we crave, but without the gluten and with a naturally lower sodium content. It feels like a small but significant step towards a healthier way of eating.
Our own unpasteurized raw honey, harvested from our busy bees during the warmer months, lends a touch of natural sweetness to the marinade. There’s something so satisfying about using our own honey, a direct gift from nature, knowing the hard work that went into each golden drop. Sometimes, if the honey is a bit thick, we might use a touch of pure maple syrup instead, another unprocessed sweetener we often have on hand.
A sprinkle of sesame seeds adds a lovely texture and a boost of healthy fats, while freshly ground mustard seed brings a subtle warmth and depth of flavor. The zesty kick of freshly grated ginger, its vibrant aroma filling the air as I grate it, offers not only fantastic flavor but also those wonderful anti-inflammatory benefits we appreciate. And just a touch of freshly minced garlic adds that pungent, immune-boosting element that’s a staple in our cooking.
The process of creating the marinade is simple and quick, a satisfying blend of vibrant colors and aromas coming together in a small saucepan. Setting aside a portion for basting ensures that the salmon stays moist and flavorful throughout the cooking process.
Marinating the wild-caught salmon steaks in this homemade concoction is a crucial step, allowing the flavors to deeply penetrate the fish. We prefer to use a glass container or a BPA-free bag, avoiding any potential leaching from plastics. The anticipation builds as the salmon soaks up the fragrant marinade in the refrigerator.
When it comes to cooking, we often opt for the broiler. It’s a quick and efficient way to cook the salmon to perfection, giving it a lovely slightly caramelized exterior while keeping the inside moist and flaky. The sizzle under the broiler and the aroma filling the kitchen are always a welcome sign that dinner is almost ready. We also love the idea of grilling the salmon over an open flame when the weather permits, a more traditional method that imparts a wonderful smoky flavor.
Knowing that we are serving our family a meal that is not only delicious but also packed with healthy fats, lean protein, and whole, unprocessed ingredients brings a deep sense of satisfaction. This Teriyaki Salmon has become a reminder that we don’t have to sacrifice flavor for health. By choosing high-quality, responsibly sourced ingredients and taking a little extra time to make our own sauces, we can create meals that nourish both our bodies and our souls, right here in our homestead kitchen.
Teriyaki Salmon
Ingredients
- ¼ cup beef tallow
- ¼ cup freshly squeezed lemon juice Provides acidity and Vitamin C.
- ¼ cup coconut aminos A healthier alternative to soy sauce, lower in sodium and naturally gluten-free.
- 2 tbsp raw honey Or maple syrup to taste. Unprocessed and contains natural enzymes and antioxidants.
- 1 tbsp sesame seeds Adds texture. Can be omitted if limiting all seed oils.
- 1 tsp ground mustard seed Use freshly ground for best flavor.
- 1 tsp freshly grated ginger Offers anti-inflammatory benefits and a zesty flavor.
- ¼ tsp fresh garlic, minced Provides immune-boosting properties and a pungent flavor.
- 4 (6 ounce) wild-caught salmon steaks Opt for wild-caught salmon, which is higher in Omega-3 fatty acids and lower in contaminants. Choose salmon from sustainable sources.
Instructions
- Mix sesame oil, lemon juice, coconut aminos, raw honey, sesame seeds, ground mustard seed, grated ginger, and minced garlic in a small saucepan over low heat. Bring to a simmer, stirring until honey has dissolved. Set aside 1/2 cup of marinade for basting.
- Pour remaining marinade into a resealable glass container or a BPA-free plastic bag. Add salmon steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 2 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil salmon steaks under the preheated broiler for 5 minutes, brushing salmon with reserved marinade. Turn and continue to broil until salmon is opaque and flakes easily, about 5 more minutes. Brush with marinade. Ensure internal temperature reaches 145°F (63°C).
- Consider grilling the salmon over an open flame for a more traditional cooking method.
Notes
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