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Weeknight Teriyaki Salmon

Avatar photoRhonda Cawthorn
Crispy-skinned salmon gets a flavor upgrade with this sticky-savory keto teriyaki glaze.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Seafood
Cuisine Japanese
Servings 4 servings
Calories 348 kcal

Ingredients
  

  • 4 6-ounce wild-caught salmon fillets
  • Salt and pepper
  • 1/2 cup soy sauce or coconut aminos for gf
  • 1 tablespoon rice vinegar
  • 4 teaspoons granulated erythritol
  • 4 teaspoons brown sugar substitute
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh ginger minced (or 3 teaspoons ground ginger)
  • 1 tablespoon arrowroot
  • 1/4 cup water
  • 2 tablespoons sesame oil
  • Green onions sliced, for garnish

Instructions
 

  • Pat the salmon fillets dry with paper towels. Lightly season with salt and pepper.
  • Whisk together the soy sauce, rice vinegar, erythritol, brown sugar substitute, garlic powder, ginger, arrowroot, and water in a large measuring cup with a spout.
  • Add the sesame oil to a large skillet over medium high heat. When the oil is hot add the salmon, skin side down, to the skillet. Leave it undisturbed for 3 to 4 minutes to allow the skin to crisp.
  • Cover the skillet and allow the salmon to continue cooking 2 to 3 minutes or until the fillets are light pink. You may notice little bits of white fat come up around the fillet when it is cooking, this is okay.
  • Pour the sauce around the fish and allow it cook 2 to 3 mintues until thickened. You may use a fork or whisk to stir the sauce as it cooks. Use a spoon to ladle some of the sauce on top of the fish.
  • Garnish with sliced green onions and serve.

Video

Nutrition

Calories: 348kcalCarbohydrates: 12gProtein: 37gFat: 18gSaturated Fat: 3gSodium: 1697mgFiber: 0.4g
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