Sugar-Free Teriyaki Salmon Fillet
Elevate your dinner game with this flavorful and healthy Sugar-Free Teriyaki Salmon Fillet recipe! Featuring succulent salmon fillets glazed with a homemade teriyaki sauce made from coconut aminos, rice vinegar, and a touch of monk fruit sweetener, this dish delivers the perfect balance of sweet and savory—without any added sugars. Freshly grated ginger, minced garlic, and toasted sesame oil bring depth and an irresistible aroma to the sauce, while a dash of arrowroot powder ensures it thickens beautifully. Ready in just 25 minutes, this low-carb, gluten-free recipe is perfect for a nourishing weeknight meal or an elegant dinner party. Garnish with sesame seeds and green onions for a restaurant-quality presentation, and pair it with steamed vegetables or cauliflower rice for a complete, guilt-free feast!
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skin-on or skinless)
- 0.25 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 teaspoon freshly grated ginger
- 2 cloves minced garlic
- 1 tablespoon monk fruit sweetener or stevia
- 1 teaspoon toasted sesame oil
- 0.25 cup water
- 1 teaspoon arrowroot powder
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 tablespoons chopped green onions (optional, for garnish)
Instructions
In a small bowl, whisk together the coconut aminos, rice vinegar, grated ginger, minced garlic, monk fruit sweetener, sesame oil, and water to create the sugar-free teriyaki sauce.
In a separate small bowl, mix the arrowroot powder with a tablespoon of water to form a slurry and set aside.
Heat a large skillet over medium heat and lightly grease it with cooking spray or a small amount of neutral oil.
Pat the salmon fillets dry with paper towels and lightly season them with salt and pepper if desired.
Place the salmon fillets in the skillet, skin-side down if applicable, and cook for 3-4 minutes, until the skin is crispy and releases easily from the pan.
Flip the salmon fillets and cook for another 3-4 minutes, or until the salmon is cooked to your desired level of doneness. Remove the salmon from the skillet and set aside.
In the same skillet, pour in the teriyaki sauce mixture and bring it to a gentle simmer over medium heat.
Stir in the arrowroot slurry and cook the sauce, stirring frequently, until it thickens to the desired consistency (1-2 minutes).
Return the salmon fillets to the skillet and spoon the thickened teriyaki sauce over them to coat evenly.
Remove the salmon from the heat and transfer to plates. Sprinkle with sesame seeds and chopped green onions if using.
Serve immediately with your choice of side dishes, such as steamed vegetables or cauliflower rice, for a complete meal.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 12.1 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1540 mg | 33% | |
*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.
