- Two Fillets Salmon
- 3 Tablespoons Teriyaki Sauce
- 3 Tablespoons Hoisin Sauce
- 3 Tablespoons Soy Sauce
- 1 Tablespoon White Vinegar
- 1 Tablespoon Sesame Oil
- 1/3 Cup Light Brown Sugar
- 2 or 3 Garlic Cloves (Chopped or Minced)
- 2 Teaspoons Fresh Ginger (Grated)
- 2 Green / Salad Onions
The Best Keto Teriyaki Salmon Recipe
A Tatse of Asia
What’s great about being on the Ketogenic diet, is having the opportunity to taste so many different types of cuisine. Today at The Keto Cookbook, we’re focusing on Asia, and bring you the best keto teriyaki salmon recipe in the world. It’s very simple to make and you may even have some of the ingredients already. If not, all the ingredients can be easily picked up in your local store.
Even though the recipe takes a while to make, this is mostly due to the length of cooking required. The preparation stages are not difficult and you won’t need to have lots of pans on the go. So, let’s take a look at the recipe and nutrition information!
The main ingredient in this recipe is salmon. Unfortunately, though, we wouldn’t suggest substituting this for pork or chicken. The flavors really don’t work well together and the meat often has a hard time trying to absorb all the liquid from the sauce. However, if you are vegetarian, halloumi cheese or non-starchy vegetables are always good options.
The sauce ingredients have rich, salty flavors, whilst the brown sugar adds an extra stickiness. However, if you are being very strict with your keto diet, or are on an Atkins diet for example, it’s perfectly ok to forgo the sugar. This will eliminate the carbohydrates in the recipe, but be warned, it’ll taste very salty!
The salad onions finish off this recipe nicely, adding a tasty crunch. The fresh ginger also adds a wonderful zing!
The greatest thing about this keto teriyaki salmon recipe is the protein. It contains a huge 29 grams, which is more than enough to keep you going until breakfast! Furthermore, it only contains 276 calories, which is perfect for anyone watching their weight. There are a fair few carbs in this recipe, but as previously mentioned, if you either forgo the sugar or just limit the amount, these will decrease. Finally, it contains a massive 10 grams of fat, which is perfect for keeping your macros in check.
Cover a baking tray in baking parchment or grease with butter. This is vital to stop the salmon from sticking to the tray and falling apart when serving. Trust us, nothing is worse than seeing all your hard work turned to messy flakes! Preheat oven to 400˚F.
Mixing and Marinating
In a small bowl mix together all of the sauces, the vinegar and sugar. Place the salmon fillets in the bowl and cover with clingfilm. If you have time, leave the fillets to marinate at room temperature for 20 minutes - it's definitely worth it!
Place both salmon fillets away from each other on the baking sheet and bake at 400F for 12-16 min. The fillets should be cooked when they turn flaky and pink, rather than coral red, but timing does depend on your oven and salmon thickness.
While the salmon is cooking, heat up some sesame oil in a pan before adding the garlic. Once the garlic is beginning to turn brown, add the green salad onions and cook on a low heat until soft.
Place the fillets on a warm plate and sprinkle over the cooked salad onions with some freshly grated ginger, then you're all done!