Low Carb Salmon Teriyaki
Savor the irresistible flavors of this Low Carb Salmon Teriyaki, a healthier twist on the classic Japanese-inspired dish. Featuring succulent, perfectly seared salmon fillets glazed with a sweet and savory homemade teriyaki sauce, this recipe is entirely gluten-free, keto-friendly, and packed with protein. The sauce, made from tamari, coconut aminos, Swerve brown sugar substitute, and aromatic ginger and garlic, achieves a rich, glossy finish with the help of xanthan gum. Enhanced with a hint of sesame oil and a splash of rice vinegar, this dish is bursting with umami flavor. Garnished with fresh green onions and sesame seeds, it’s as visually stunning as it is delicious. Quick and easy to prepare in just 35 minutes, this dish makes for a wholesome, low-carb dinner that’s anything but ordinary. Perfect for busy weeknights or an elegant meal to impress, enjoy this exquisite salmon teriyaki as a standalone entrée or pair it with steamed greens for a complete keto-friendly menu.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets
- 0.25 cup Tamari (gluten-free soy sauce)
- 2 tablespoons Coconut aminos
- 3 tablespoons Swerve brown sugar substitute
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 0.25 teaspoon Xanthan gum
- 2 stalks Green onions, chopped
- 1 tablespoon Sesame seeds
- 1 tablespoon Olive oil
Instructions
Prepare the teriyaki sauce by combining tamari, coconut aminos, Swerve brown sugar substitute, rice vinegar, sesame oil, grated ginger, and minced garlic in a small saucepan over medium heat. Stir well to blend the ingredients.
Bring the mixture to a boil and then reduce the heat to low, allowing it to simmer.
Add the xanthan gum, stirring continuously to thicken the sauce. Once the sauce reaches a thick, syrupy consistency, remove it from heat and set aside.
Pat the salmon fillets dry with paper towels. This helps ensure a good sear.
Heat olive oil in a large non-stick skillet over medium-high heat.
Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes, or until the skin is crispy and the fillet lifts easily from the pan.
Turn the salmon fillets over and cook for another 2-3 minutes or until the salmon is just cooked through and flakes easily with a fork.
Pour the prepared teriyaki sauce into the skillet, spooning it over the salmon to ensure each piece is well coated.
Remove the skillet from the heat and transfer the salmon to serving plates.
Garnish with chopped green onions and sesame seeds before serving.
Serve immediately, enjoying your low-carb salmon teriyaki!
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4050 mg | 176% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.8 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 305 mg | 6% | |
*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.
