Keto teriyaki salmon delivers restaurant-style crisp skin and a glossy ginger-and-garlic glaze without any of the sugar. The filet sears in minutes, then the pan sauce reduces into something you'll want to spoon over everything else on the plate. It's a weeknight dinner that tastes like a Friday night.
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 (0.18 oz) fresh ginger, minced
• 2 tsp / 10g (0.35 oz) 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 (0.11 oz)
• 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.
Pro Tips
- Pat the salmon skin completely dry with a paper towel before searing — dry skin is the single biggest factor in getting it crisp instead of steamed.
- Marinate the salmon for just 10-15 minutes. The rice vinegar starts 'cooking' the fish ceviche-style if it sits longer, and the texture turns chalky.
- Use a fish spatula to flip the filet — its thin, flexible head slides under the fish without tearing the fillet apart.
- Simmer the glaze over medium heat, stirring constantly, until it coats the back of a spoon — 3-5 minutes is all it needs to thicken into a proper glaze.
- Leftover glazed salmon keeps 2 days in the fridge. Reheat it gently in a covered skillet so the glaze stays glossy instead of drying out.
Frequently Asked Questions
Is teriyaki salmon keto?
Traditional teriyaki is loaded with sugar, but this glaze builds on soy sauce, ginger, garlic, fish sauce, and sugar-free ketchup — the whole serving stays at 3 g net carbs.
Can I make this recipe gluten-free?
Yes: use tamari instead of the soy sauce, and check the labels on your fish sauce and sugar-free ketchup for hidden gluten.
Can I prepare the salmon ahead of time?
You can mix the marinade ahead, but sear the fish fresh — crisp skin doesn't survive reheating. The cooked filet keeps 2 days in the fridge.
Can I freeze keto teriyaki salmon?
Freeze raw salmon un-marinated, then thaw and marinate it fresh. Freezing the finished glazed filet turns the sauce watery on thawing.
Recipe card below.
More Recipes You’ll Love
- Instant Pot White Chicken with Cauliflower
- Instant Pot Whole Roast Chicken with Crispy Skin
- The Easiest, Creamiest Greens You’ll Ever Make!
Keto Teriyaki Salmon
Ingredients
Method
- Directions
- 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.
- 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.
- 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.
- 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.
- Drizzle the warm glaze over the salmon filets and serve immediately.
- Pat the salmon skin completely dry with a paper towel before searing. This is the most important step for achieving incredibly crispy skin.
- 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.
