Get the Recipe: Teriyaki Salmon
Enjoy this flavor-packed Low Carb Teriyaki Salmon Recipe for a healthy lunch or dinner served over cauliflower rice or veggies noodles. Pair with your favorite sides for a full-spread meal!
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!
Serving: 1/4 of recipe, Calories: 172kcal, Carbohydrates: 3.3g, Protein: 26.8g, Fat: 6g, Cholesterol: 58mg, Sodium: 514mg, Fiber: 0.4g, Sugar: 0.9g
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