Keto & Low-Carb Teriyaki Salmon
This Keto & Low-Carb Teriyaki Salmon recipe combines tender, flaky salmon fillets with a sugar-free teriyaki glaze for a healthy, flavorful meal you can make in under 20 minutes. Perfect for low-carb and keto diets, it’s ideal for busy weeknights or meal prep.
Ingredients
- 4 salmon fillets (6 oz each)
- ¼ cup low-sodium tamari or soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp erythritol (or preferred keto sweetener)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp water
- 1 tsp xanthan gum (optional, for thickening)
- 2 green onions, sliced
- 1 tsp sesame seeds
- Salt & pepper, to taste
Instructions
- In a small bowl, whisk together tamari, rice vinegar, sesame oil, erythritol, garlic, ginger, water, and xanthan gum (if using). Set aside.
- Season salmon fillets with salt and pepper.
- Heat a nonstick skillet over medium-high heat. Add salmon, skin-side down. Cook 4–5 minutes until crisp.
- Flip fillets, pour teriyaki sauce over salmon, and reduce heat to medium-low.
- Simmer 3–4 minutes, spooning sauce over fillets until thickened and glazed.
- Garnish with green onions and sesame seeds before serving.
Nutrition Information
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| 350 | 20g | 40g | 4g |
Frequently Asked Questions
What sweetener can I use instead of erythritol?
You can substitute with monk fruit sweetener or stevia blend—both are keto-friendly and won’t spike blood sugar.
Can I prepare the teriyaki sauce ahead of time?
Yes! Store the sauce in an airtight container in the fridge for up to 5 days. Shake well before using.
How should I store leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat gently to preserve moisture.
Can I use this glaze on other proteins?
Absolutely! This sugar-free teriyaki glaze works great on chicken thighs, pork chops, or tofu for a versatile low-carb meal.
