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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

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Nutrition

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