Low Carb Teriyaki Salmon
Elevate your weeknight dinner with this flavorful Low Carb Teriyaki Salmon recipe, a healthy twist on a classic favorite. Perfect for keto or low-carb diets, this recipe swaps traditional soy sauce for coconut aminos and uses a sugar-free sweetener to create a light yet irresistibly savory glaze. Salmon fillets marinate in a zesty blend of garlic, ginger, and apple cider vinegar before being pan-seared to perfection, resulting in tender, flaky fish with a crispy skin. A luscious teriyaki glaze, thickened optionally with xanthan gum, adds the finishing touch, while sesame seeds and fresh scallions bring a pop of texture and color. Ready in under 30 minutes, this nutrient-packed, easy-to-make dish pairs perfectly with steamed vegetables or cauliflower rice for a wholesome, restaurant-quality meal at home!
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on)
- 0.5 cup Coconut aminos
- 2 tablespoons Water
- 2 tablespoons Apple cider vinegar
- 1.5 tablespoons Sugar-free sweetener (like erythritol or monk fruit)
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Olive oil
- 1 teaspoon Sesame oil
- 0.25 teaspoon Xanthan gum (optional, for thickening)
- 1 teaspoon Sesame seeds (for garnish)
- 2 stalks Scallions, sliced (for garnish)
Instructions
In a small bowl, whisk together coconut aminos, water, apple cider vinegar, sugar-free sweetener, minced garlic, and grated ginger to create the teriyaki marinade.
Place the salmon fillets in a shallow dish or zip-top bag and pour half of the marinade over the salmon. Reserve the other half of the marinade for later. Let the salmon marinate in the refrigerator for 15-20 minutes.
While the salmon is marinating, heat olive oil in a non-stick skillet over medium heat.
Remove the salmon from the marinade and pat it dry with paper towels. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes. Flip the salmon and cook for another 3-4 minutes, or until the fish is cooked through and flakes easily with a fork.
In a small saucepan, heat the reserved marinade over medium-low heat. If you prefer a thicker glaze, whisk in the xanthan gum and let it simmer for 1-2 minutes until it thickens.
Drizzle the thickened teriyaki glaze over the cooked salmon.
Garnish with sesame seeds and sliced scallions before serving.
Serve the salmon immediately with your choice of low-carb sides, such as steamed vegetables or cauliflower rice.
Nutrition Facts
Calories |
1239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 24.7 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1578 mg | 34% | |
*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.
