Keto Teriyaki Salmon Fillet
Savor the perfect balance of sweet, tangy, and savory flavors with this Keto Teriyaki Salmon Fillet recipe, a vibrant low-carb twist on a classic dish. Using nutrient-rich salmon fillets, this recipe showcases a homemade keto-friendly teriyaki sauce crafted with coconut aminos, rice vinegar, granulated erythritol, and aromatic garlic and ginger. A touch of sesame oil adds depth, while a slurry of arrowroot powder ensures a silky glaze that clings beautifully to the salmon. Pan-seared for a delicate, flaky texture and finished with a deliciously glossy coating, this dish comes together in just 25 minutes, making it ideal for busy weeknights or an elegant dinner. Garnished with sesame seeds and green onions, these fillets pair perfectly with cauliflower rice or steamed broccoli for a wholesome, flavorful keto meal.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillet
- 0.33 cup Coconut aminos
- 1.5 tablespoons Rice vinegar
- 2 tablespoons Granulated erythritol (sugar-free sweetener)
- 2 cloves (minced) Garlic
- 1 teaspoon (freshly grated) Ginger
- 1 teaspoon Sesame oil
- 1 teaspoon Arrowroot powder
- 1 tablespoon Water
- 2 tablespoons Olive oil or avocado oil
- 1 teaspoon (optional, for garnish) Sesame seeds
- 2 stalks (sliced, optional for garnish) Green onions
Instructions
In a small saucepan, combine coconut aminos, rice vinegar, granulated erythritol, minced garlic, grated ginger, and sesame oil. Heat on medium-low, stirring occasionally, until the erythritol is dissolved and the flavors meld together (about 3-4 minutes).
In a small bowl, mix arrowroot powder and water to create a slurry. Gradually add the slurry to the saucepan while whisking continuously. Cook for another 1-2 minutes until the sauce thickens slightly. Remove from heat and set aside.
Pat the salmon fillets dry with a paper towel and season lightly with salt and pepper.
Heat olive oil or avocado oil in a large skillet over medium-high heat. Once the oil is hot, place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes, then carefully flip and cook for another 4-5 minutes until the salmon is cooked through and flakes easily with a fork.
Reduce the heat to low and pour the prepared keto teriyaki sauce over the salmon fillets. Gently spoon the sauce over the salmon to coat evenly. Cook for 1-2 more minutes, allowing the sauce to glaze the fillets.
Remove the skillet from heat and transfer the salmon fillets to a serving plate. Drizzle any remaining sauce over the top.
Garnish with sesame seeds and sliced green onions, if desired, and serve immediately with your favorite keto-friendly sides, such as cauliflower rice or steamed broccoli.
Nutrition Facts
Calories |
2345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 42.1 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 3410 mg | 148% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 16.0 g | ||
| Protein | 174.0 g | 348% | |
| Vitamin D | 93.2 mcg | 466% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 3146 mg | 67% | |
*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.
