This sweet and tangy paleo teriyaki salmon makes the perfect weeknight meal. This homemade teriyaki sauce is free of junky ingredients and loaded with flavor, paired with delicious flaky grilled salmon.
Combine all ingredients in a small sauce pan and whisk together.
Bring ingredients to a low boil then reduce heat to a simmer for 20-25 minutes or until it thickens. Continue to stir to prevent it from burning and keep a close eye on it. The sauce will start to boil more vigorously when it is close to being done. You will know it is finished when it has reduced to about ½ cup and has a viscosity similar to that of maple syrup.
Once sauce has reduced, remove from the burner and transfer to a container. Store in the fridge to allow it to thicken more when cooled while you are preparing the salmon.
Salmon
If needed, cut the salmon into filets. I usually will cut 2 8-oz filets, but you can make them as large or small as you need. Pat salmon fillets dry and season with salt on the side without the skin. Heat grill or stovetop over high heat. Brush grill or grill pan with the coconut or avocado oil. If using a pellet grill: I would select apple, cherry or pecan pellets for a lighter smoke. Set the temperature to 400 F and cook for 5 minutes per side. Be sure to open the grill plate under the grate.
Traditional grill: Once smoking hot, add fillets skin side down and cook 3-5 mins. Using a metal spatula, carefully flip salmon. Grill the other side for another 3-5 mins depending on the thickness of your fillets. Done salmon should flake easily with a fork and be opaque in the center. Try not to overcook.Smoker: Cook for 3-5 minutes per side depending on thickness of filet. Be sure to open the grill plate under the grate. Once preheated, add fillets skin side down and cook 3-5 mins (depending on thickness). Using a metal spatula, carefully flip salmon. Grill the other side for another 3-5 mins. Done salmon should flake easily with a fork and be opaque in the center. Try not to overcook.
Once salmon is done, carefully remove it from the grill and place on a serving plate. Brush with teriyaki sauce, top with sesame seeds and green onions and serve.