We did not eat any fish in my house growing up. I have always been afraid to try cooking fish because 1) I don’t want to ruin it and 2) I don’t know what good fish should taste like anyway.

I have fed this many people, including folks who grew up on the coast and knew good fish. They have all loved it!

This recipe comes from Sally Fallon Morell’s book, “The Nourishing Traditions Cookbook for Children”.

If you are teaching kids to cook, definitely give this one a look. It has lots of simple pictures of all the ingredients and needed tools and is very simple to follow.


Teriyaki Fish


  • butter
  • 1 clove garlic
  • 1 pound wild fish filets (we love wild caught salmon)
  • 2 tablespoons tamari or naturally fermented soy sauce (tamari is gluten-free soy sauce)
  • 2 tablespoons raw honey



  1. Preheat the oven to 250 degrees.
  2. Rub the butter on the inside of a glass baking dish. (Size will depend on the number and size of filets you are cooking.) Or, I use a cookie sheet with a lip around it with parchment paper on it.
  3. Place the fish, skin-side down, in the baking dish.
  4. Grate the garlic into a small bowl. Add the tamari and honey to the bowl. Mix together with a fork.
  5. Spread the sauce on top of the fish using a pastry brush.
  6. Bake in the oven for about 45 minutes or until it flakes easily with a fork.
  7. Once the fish is done, if you want to thicken the sauce left in the baking dish, pour it into a small frying pan and boil it for a few minutes.