Get ready for a restaurant-quality meal that you can whip up on a busy weeknight! This Keto Teriyaki Salmon is the perfect marriage of flavors and textures. Imagine a perfectly cooked salmon filet with irresistibly crispy skin and a flaky, tender interior, all drenched in a savory, slightly sweet, and utterly addictive glaze. Not only is it a powerhouse of flavor, but it’s also packed with healthy Omega-3 fats, making it a dish that both your taste buds and your body will thank you for. It’s proof that healthy eating can be incredibly delicious.
Ingredients
• (Serves 2)
• 10 oz / 280g salmon filet, skin-on
• 2 tbsp / 30ml soy sauce or tamari
• 2 tsp / 10ml toasted sesame oil
• 1 tbsp / 15ml rice vinegar
• 1 tsp / 5g fresh ginger, minced
• 2 tsp / 10g fresh garlic, minced
• 1 tbsp / 15ml fish sauce
• 1 tbsp / 15ml sugar-free ketchup
• 2 tbsp / 30ml dry white wine
Instructions
1. Directions
2. In a shallow dish, whisk together the soy sauce, rice vinegar, ginger, garlic, and fish sauce. Place the salmon in the marinade for 10-15 minutes, turning once.
3. Heat the sesame oil in a non-stick skillet over medium-high heat until shimmering. Carefully place the salmon skin-side down and sear until the skin is golden and crisp, about 4-5 minutes.
4. Flip the filet and continue to cook for another 3-4 minutes, or until cooked to your liking. Remove the salmon from the pan and set it aside.
5. Reduce the heat to medium. Pour the remaining marinade, sugar-free ketchup, and white wine into the skillet. Bring to a simmer, stirring constantly, and cook for 3-5 minutes until the sauce has reduced to a thick glaze.
6. Drizzle the warm glaze over the salmon filets and serve immediately.
Nutritional Information
• Nutritional Info (per serving)
• Calories: 372
• Fat: 24g
• Net Carbs: 3g
• Protein: 35g
Pro Tips
• Pat the salmon skin completely dry with a paper towel before searing. This is the most important step for achieving incredibly crispy skin.
• For a beautiful presentation and an extra pop of flavor, garnish the finished dish with toasted sesame seeds and thinly sliced green onions.
• Don’t over-marinate the fish. The acid in the vinegar can start to ‘cook’ the salmon (like ceviche) if left for too long, altering its texture.
• Use a fish spatula to flip the salmon. Its thin, flexible head is designed to slide under delicate filets without breaking them apart.
FAQ
Q: Can I make this Keto Teriyaki Salmon gluten-free
A: Yes, absolutely. To make this recipe gluten-free, simply use tamari or a certified gluten-free soy sauce in the marinade. The other ingredients are naturally gluten-free.
Q: What if I don’t have skin-on salmon
A: You can definitely use skinless salmon for this recipe. Sear the filet for about 3-4 minutes per side until cooked through. The cooking time might be slightly shorter without the skin.
Q: What can I serve with this salmon to keep it keto
A: This salmon pairs wonderfully with low-carb sides like cauliflower rice, steamed asparagus, sautéed zucchini noodles, or a simple side salad with a light vinaigrette.
Q: How do I get the salmon skin extra crispy
A: The key to incredibly crispy skin is to pat the salmon skin completely dry with a paper towel before placing it in the hot pan. A dry surface and hot oil are essential for a perfect sear.
