This wild caught teriyaki salmon salad is full of flavor and healthy, nutritious ingredients. Gluten-free, dairy-free and paleo friendly, it’s a delicious recipe to try for lunch or dinner.

I recommend choosing wild caught fish because it’s nutritionally superior to farmed fish and free of antibiotics, pesticides, and GMO feeds used on fish farms. When you select wild seafood, you also support the coastal communities that catch it.

The spinach, cabbage, and kale are all cruciferous vegetables – a family of vegetables that all contain sulforaphane – one of the most potent antioxidants and detoxifiers. To read more about the many benefits of cruciferous vegetables, click here.


  • 2 wild caught salmon filets
  • 1 cup organic spinach
  • ½ cup red cabbage, chopped
  • ½ cup kale, chopped
  • 1 avocado, diced
  • ½ cup white mushrooms, sliced

Teriyaki sauce:

  • 2 tbsp white vinegar
  • ¾ cup extra virgin olive oil
  • ¼ cup coconut aminos
  • 1 tbsp coconut sugar
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • Black sesame seeds



In a blender, pulse all teriyaki sauce ingredients except the sesame seeds. Place salmon filets in a baking dish and pour sauce over the top, making sure to cover the bottom. Cover and refrigerate for 25 minutes. Meanwhile, construct your salads by adding spinach, cabbage, kale, avocado and mushrooms in two bowls. Heat oven to broil and add salmons to a baking sheet, spooning a little more marinade over the top to baste and sprinkling with sesame seeds. Broil (525F) for 6-8 minutes or until top is crispy. Add to bed of greens and enjoy!