Teriyaki Salmon
This Teriyaki Salmon Recipe has all the flavors you love in a traditional teriyaki salmon recipe with less carbs and sugar. Fresh salmon is marinated in a homemade ginger garlic sauce, then baked until perfectly tender for a delicious Asian-inspired main dish.
Indulge in the rich flavors of Asian cuisine with this flavorful keto baked salmon. Succulent salmon filets are seasoned with savory spices and bathed in a low carb homemade teriyaki sauce for the perfect balance of sweet, salty, and savory notes. Whether you’re following a keto diet or simply seeking a flavorful yet health-conscious meal, this dish won’t disappoint!
Enjoy low carb salmon as a main dish over a bed of cauliflower rice, zucchini noodles, a side of vegetables, or a simple seaweed salad for a light and healthy lunch or dinner. It also makes a great dinner party centerpiece when you’re hosting guests! For more tasty salmon recipes, try my sheet pan salmon and broccoli, salmon with jalapeño lime butter, or grilled salmon kabobs with Greek marinade.
Why You Will Love This Recipe
- Keto-friendly. There are options to make this salmon recipe using a homemade sugar-free teriyaki sauce, suitable for those following a low carb diet!
- Bold Flavor. This salmon with keto teriyaki sauce is bursting with sweet and savory flavors. Each bite will excite your taste buds!
- Easy Prep. With simple ingredients and straightforward instructions, this recipe is easy to prepare so you can have a flavorful and nutritious meal on the table in no time.
Recipe Ingredients
Below are the simple ingredients you will need to make this low carb fish recipe. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Soy Sauce: I recommend using a low-sodium soy sauce, though traditional soy sauce works if desired. Be sure to choose a gluten free soy sauce if following a gluten free diet.
- Water: Helps thin out the salmon marinade for the best consistency.
- Sweetener: To make a keto salmon marinade that is low sugar and low carb, use golden monkfruit sweetener. For classic teriyaki sauce, use brown sugar.
- Garlic: Use fresh garlic cloves for the most robust flavor. You can also use pre-minced store-bought garlic for convenience.
- Ginger: Freshly minced ginger adds the best flavor to the healthy salmon marinade. Alternatively, you can use ginger paste or pre-minced ginger.
- Green Onions: Thinly sliced green onions make a delicious aromatic topping for the baked salmon filets.
- Sesame Seeds: Use raw or toasted sesame seeds per your preference to top your salmon dinner with a pop of crunchy flavor.
- Xanthum Gum: This is an optional ingredient, but it helps to thicken the sauce so it is not too thin or watery.
How to Make
Below are photos and recipe steps to easily make this salmon recipe at home. You will also need a large mixing bowl, an oven, a baking sheet, and parchment paper or aluminum foil.
Marinate the Salmon
In a large bowl, combine the soy sauce, water, sweetener, garlic, and ginger. Then submerge the salmon filets in the sauce. Cover the bowl with plastic wrap and allow to marinade for 30 minutes in the refrigerator.
Bake the Salmon
Preheat the oven to 400ºF and line a baking sheet with parchment paper. Spray the baking sheet with cooking spray. Reserving the marinade, remove the salmon from the bowl and place the filets skin-side down on the baking sheet. Bake the salmon for 10-15 minutes, or until it reaches an internal temperature of 145º F with a meat thermometer.
Thicken the Sauce
While the salmon bakes, pour the remaining marinade into a saucepan along with the xantham gum and heat over medium heat. Simmer for 5-10 minutes, or until thickened, whisking frequently. Once the marinade is smooth and has reached your desired consistency, remove it from the heat.
Top the Salmon with Sauce
Once the salmon is fully cooked, remove it from the oven and generously drizzle the thickened sauce over the top. Top the salmon with green onions and sesame seeds and serve hot!
Serve
This is the best salmon recipe for a light and healthy lunch or dinner any day of the week! Teriyaki salmon is amazing with numerous side dishes. We’ve shared some of our favorite recipes below for a delicious full-spread meal.
Tips and Tricks
- Use high-quality salmon for the best flavor and texture. Look for fresh filets that are firm, moist, and have a vibrant color, and opt for wild-caught salmon for superior taste.
- Pat the salmon dry with paper towels to remove all excess moisture before seasoning. This helps the filets absorb the marinade better, infusing the salmon with more flavor.
- Adjust the sauce to taste, tweak the flavor to find your perfect balance of sweet, salty, and savory. Add more of anything you need to suit your preferences.
- Let the salmon rest for a few minutes before serving to allow the marinade juices to settle for a juicer and more flavorful dish.
Recipe FAQ
This recipe is best served when you bake it, but you can also store leftovers in the refrigerator for up to 3 days if desired. I recommend storing the baked salmon filets and the leftover keto teriyaki sauce recipe in separate airtight containers until ready to reheat and serve. Warm the sauce in a skillet over medium heat until warmed through or in the microwave, and heat the salmon in the oven at 350ºF for 5-10 minutes or until heated-through. Top the salmon with the sauce and enjoy!
Leaving the skin on the salmon or removing it is up to personal preference! Keeping the skin intact while baking can help lock moisture and then the skin can be removed before eating if desired.
Yes, you can use a fish alternative like steelhead trout, river trout, cod, or shrimp if desired! Adjust the cooking time based on the thickness of the fish filets or shrimp.
More Keto Seafood Recipes
Get the Recipe: Teriyaki Salmon
Ingredients
Sauce
- ¼ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup brown sugar/golden monkfruit sweetener
- 2 cloves garlic, minced
- 2 tsp fresh minced ginger
- ¼ tsp xantham gum
Salmon
- 1 lb salmon filets, skin on
- Green onions, sliced
- Sesame seeds
Instructions
- In a large bowl, combine the soy sauce, water, monkfruit, garlic, and ginger and place the salmon in the sauce. Cover and allow to marinade for 30 minutes.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Spray with cooking spray and set aside.
- Reserving the marinade, remove the salmon and place skin side down on the baking sheet. Bake the salmon in the preheated oven for 10-15 minutes, or until it reaches an internal temperature of 145 degrees.
- While the salmon bakes, pour the remaining marinade into a saucepan along with the xantham gum and heat over medium heat. Simmer for about 5-10 minutes, or until thickened, whisking frequently. Set aside.
- Once the salmon is fully cooked, remove from the oven and drizzle the thickened sauce over it. Top with green onions and sesame seeds. Serve!
Notes
- Xantham gum is optional but helps the sauce thicken and not be so watery.
- Leftovers keep in the fridge for up to 3 days. I recommend storing the sauce and salmon separately until ready to heat and serve.
- The sauce is a sweet and salty teriyaki sauce with lots of garlic and ginger flavor!
