Umami Coconut Aminos Teriyaki Bake Salmon

Coconut Aminos Teriyaki

Whilst fresh Coconut is made into WILD virgin coconut oil, coconut nectar is made into a range of condiments to enhance savoury dishes. Our monthly contributor, Fabienne Sayarath of the Kitchen Addict shares with us a recipe using our organic Coconut Aminos Teriyaki Sauce; perfect for a weeknight dinner or a post workout power feed. Our Coconut Aminos range of sauces is packed full of vitamins and nutrients that will not only help you and your family stay well, but they are also packed with delicious flavour and incredibly versatile.

Umami Bake Salmon

All I think about all day is food, what i’m cooking for dinner, what i’m cooking and baking over the weekend, but also what I could cook or bake if I had such or such ingredients, utensils and appliances. Possibilities are endless and I’d be morbidly obese if my brain was feeding my stomach.

The Umami Teriyaki Bake Salmon was delicious, and I was very content with it after a long morning hike. I marinated very lightly the salmon fillet in coconut teriyaki sauce, which is made with coconut blossom nectar for the sweetness, better than plain sugar as it has a low GI (35) and packed in amino acids. It is a good option also for those who have lots of allergies (like me !) and are concerned with GMOs and over processed food as it is organic, gluten-free, soy-free and GMO-free. I added extra ginger, garlic and sesame and baked it for about 12 minutes at 180C in the oven. I like it warm in the center but not all cooked through. You can marinate it for longer of course, it will turn out darker and with a stronger flavor. I served it with purple sweet potatoes and quinoa with lime and miso dressing to compensate the sweetness of the teriyaki marinade. And also to stick with the Japanese theme 🙂


For the teriyaki marinade
5 Tbsp Coconut Aminos Teriyaki sauce
1 clove of garlic, minced
1 Tbsp grated ginger
1 Tbsp sesame seeds

For the miso dressing
1 Tbsp miso paste
2 tsp soy sauce
2 Tbsp white vinegar
1 Tbsp grated ginger
2 Tbsp sesame oil
1 Tbsp honey
1 tsp lime juice
½ Tbsp dill

Coconut Aminos Teriyaki


Preheat the oven to 180C

For the teriyaki salmon : mix all ingredients together except for the sesame seeds and coat the salmon fillets using a brush. If you wish to let the salmon marinate longer, place it in a dish, cover it with a film and re-coat it with the marinade mixture from time to time until ready to cook.

Place the salmon on a baking dish, sprinkle with sesame seeds and bake for 12-15 minutes, depending on your oven.
Meanwhile, prepare the miso dressing : in a small bowl mix together all ingredients until smooth and creamy. Add water to adjust thickness to your taste.
Serve the salmon fillets on individual plates with sweet potatoes and quinoa with the miso dressing

Cook the quinoa and the sweet potatoes according to your usual cooking.

We love partnering with like-minded folk who not only share a similar ethos, but also share our passion for using organic Virgin Coconut Oil in everyday life. If you would like to contribute to Coconut Matter, we would love to hear from you – please email us and together, let’s help everyone build a lifestyle that truly matters!