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Weeknight Teriyaki Salmon

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This teriyaki salmon is an easy one pot keto salmon recipe for any weeknight dinner. Serve with fried cauliflower rice and veggies for a healthy and clean family friendly dinner.

Teriyaki salmon is a one pot keto salmon recipe that is ready in just 15 minutes! Adaptable for paleo and gluten free lifestyles.


Cooking salmon used to intimidate me. Do we leave the skin on or do we eat it? How do I know if it’s undercooked? Do I buy farm raised or wild caught? There are so many things to know about cooking salmon that used to make me shy away from this heart healthy food for so long.

But really, making salmon is probably one of the easiest fishes to cook! In an effort to incorporate more salmon into mine and my family’s repertoire, I made this easy keto teriyaki salmon recipe to share with you. Hopefully it will help you conquer your fear of cooking salmon, if you have one that is. If not, you’ll just be able to add a new keto salmon recipe to your collection.


You’re Going To Love This Keto Salmon Recipe

Let me count the ways:

  • Only one skillet needed
  • No special order ingredients needed
  • Heart healthy 
  • Great way to introduce little or picky eaters to salmon
  • Ready in under 30 minutes
  • Lifestyle friendly for keto, low carb, sugar free, diabetics



Shopping For Your Keto Salmon Recipes

Contrary to popular belief, not all salmon is created equal. Have you ever paid attention to the packaging of your seafood? The US FDA, who do not have the strictest of standards internationally speaking, requires the country of origin be noted on the packaging or labels of all seafood. If you pay attention to your labels, you’ll notice many seafood options in our stores are farm raised in China, Indonesia, Chile, Mexico, and other places. 

Some salmon is caught in the wild, think Alaska, but much of it is farm raised. Sometime’s you’ll see it labeled “Atlantic salmon”. Why does this matter? Well, it matters greatly because farm raised salmon is no more than franken-salmon.

In a nutshell, farm raised salmon are fed terrible diets to fatten them up and are given dyes to create their pink color. Additionally, farm raised salmon are often bred in unsanitary conditions. When you eat farm raised salmon you are unknowingly ingesting many toxins and harmful chemicals that the fish have consumed in their raising.

The quality of farm raised (Atlantic) versus wild caught salmon is so vastly different that the price tag reflects as such. When I am shopping for my keto salmon recipes, I always make sure to budget for wild caught. It is purer, cleaner, and tastes like real salmon should.

Because I don’t have access to fresh wild caught salmon, I buy it frozen from Costco. For approximately $30, I can get 6 filets of wild caught salmon, enough to feed my large family. If you don’t have a Costco near you, check your local grocers seafood counter or try using one of the many services online that you can order wild caught fish from and have delivered to your home!


Teriyaki salmon is a one pot keto salmon recipe that is ready in just 15 minutes! Adaptable for paleo and gluten free lifestyles.


Make This Keto Teriyaki Salmon Recipe At Home

Okay, now that we have a basic understanding of the differences in salmon, let’s get ready to cook! This teriyaki salmon recipe is so so simple and comes together in a flash. Salmon cooks very quickly so it’s important to have your mis en placè (aka everything in it’s place).

Here’s what you’re going to need:

  • Large skillet with a lid
  • Fish spatula (or any thin metal spatula)
  • Measuring cups, wet and dry
  • Measuring spoons
  • Small whisk or fork



Start your teriyaki salmon by preparing the sugar free teriyaki sauce. This recipe is actually already on my blog, you can find it here, but we’re going to cook it slightly different. Whisk all of the sauce ingredients up in a liquid measuring cup and set it aside.

Pat your salmon very dry with paper towels so that we can get a nice crispy crust on the skin. Use sesame oil to pan fry your salmon filets, skin side down, in your skillet for 3 to 4 minutes.

You’ll notice it quickly turning from bright pink to light pink as it cooks. You will be tempted but do NOT try and flip the salmon. The crust won’t be done and you’ll end up with a mess on the bottom of the skillet. Cover the skillet with the lid and let the salmon cook 2 to 3 more minutes until it is light pink all over.

Next, you’ll reduce your heat and pour your prepared sauce into the skillet. Let it cook 2 to 3 minutes or until it is thickened up. 

Turn off the heat, garnish with green onions, and you’re done! See how easy that was?!

Serving Suggestion: try my cauliflower fried rice, sugar free yum yum sauce, or keto lo mein as a side.


Teriyaki salmon is a one pot keto salmon recipe that is ready in just 15 minutes! Adaptable for paleo and gluten free lifestyles.


Ingredients and Substitutions

Missing an ingredient or need to make a change? Here is a list of vetted substitutions for your keto teriyaki salmon!

Soy sauce– if you want a gluten free teriyaki sauce, swap the soy sauce out with tamari soy sauce (wheat free) or coconut aminos. If you use coconut aminos, I suggest reducing the amount by 2 tablespoons as coconut aminos tend to be saltier, in my opinion. 

Rice vinegar– this item adds depth of flavor to the soy sauce. If you do not have any, you may omit it.

Arrowroot– this ingredients acts like cornstarch and thickens dishes. Unlike cornstarch, arrowroot is grain free and gluten free. It is suitable for paleo, Whole30, low carb, and keto when used in small amounts. If you do not have arrowroot, you may swap it for xanthan gum. Reduce the amount of xanthan gum to 1-2 teaspoons.

Easy Keto Teriyaki Salmon

Anna Hunley | Keto In Pearls
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Seafood
Servings 4 servings
Calories 199 kcal


  • 4 6 ounce wild caught salmon filets
  • salt and pepper
  • 2 tablespoons sesame oil
  • 1/4 cup water
  • 1/2 cup soy sauce or coconut aminos for gf
  • 1 tablespoon rice vinegar
  • 4 teaspoons granulated erythritol
  • 4 teaspoons brown sugar substitute
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh ginger minced (or 3 teaspoons ground ginger)
  • 1 tablespoon arrowroot


  • Pat the salmon filets dry with paper towels. Lightly season with salt and pepper.
  • Whisk all of the sauce ingredients together in a large measuring cup with a spout, including the arrowroot.
  • Add the sesame oil to a large skillet over medium high heat. When the oil is hot add the salmon, skin side down, to the skillet. Leave it undisturbed for 3 to 4 minutes to allow the skin to crisp.
  • Cover the skillet and allow the salmon to continue cooking 2 to 3 minutes or until the filets are light pink. You may notice little bits of white fat come up around the filet when it is cooking, this is okay.
  • Pour the sauce around the fish and allow it cook 2 to 3 mintues until thickened. You may use a fork or whisk to stir the sauce as it cooks. Use a spoon to ladle some of the sauce on top of the fish.
  • Garnish with sliced green onions and serve.



Serving: 1gCalories: 199kcalCarbohydrates: 6.1gProtein: 26.1gFat: 7.5gFiber: 0.3g
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