Keto Salmon Teriyaki
Experience the perfect harmony of flavor and nutrition with this delicious Keto Salmon Teriyaki recipe! Featuring tender, flaky salmon fillets marinated in a savory-sweet blend of coconut aminos, sesame oil, and tangy rice vinegar, this dish is thoughtfully crafted to be low-carb and keto-friendly. The addition of erythritol or monk fruit sweetener replicates the classic sweetness of traditional teriyaki, while fresh ginger and garlic elevate the dish with bold, zesty undertones. Cooked to perfection in avocado oil for a crisp skin and finished with a garnish of sesame seeds and green onions, this quick and easy 35-minute recipe is a wholesome, gluten-free delight that’s perfect for weeknight dinners or an elegant meal. Serve it hot and prepare to enjoy a guilt-free, flavorful take on a takeout-inspired favorite!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets
- 0.5 cup Coconut aminos
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 2 tablespoons Erythritol or monk fruit sweetener
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 2 whole Green onions, sliced
- 1 tablespoon Sesame seeds
- 1 tablespoon Avocado oil
- 0.5 teaspoon Black pepper
Instructions
In a bowl, combine coconut aminos, rice vinegar, sesame oil, erythritol, grated ginger, and minced garlic. Stir well until the sweetener is dissolved to create the marinade.
Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour half of the marinade over the salmon, ensuring even coverage. Reserve the rest of the marinade for later.
Let the salmon marinate for at least 15 minutes in the refrigerator, allowing the flavors to penetrate the fish.
Heat the avocado oil in a large nonstick skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down. Cook for 3-4 minutes without disturbing the fish to allow the skin to crisp up.
Carefully flip the salmon and pour the reserved marinade over the fish. Reduce the heat to medium and continue cooking for another 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
Transfer the salmon fillets to a serving platter. Pour any remaining sauce from the skillet over the salmon.
Garnish the salmon with sliced green onions and sesame seeds. Sprinkle with black pepper to taste before serving.
Serve hot and enjoy your keto-friendly salmon teriyaki!
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 24.5 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 155 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
