Keto Teriyaki Salmon
Pan-seared salmon glazed in a glossy, sticky keto teriyaki sauce made with coconut aminos, fresh ginger, and monk fruit. At just 4.2g net carbs per serving and ready in 25 minutes, it brings all the sweet-savory Japanese takeout flavor with zero sugar.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto teriyaki salmon delivers that sweet-savory, sticky-glazed takeout flavor you crave, completely sugar-free. A crisp-skinned sear and a glossy coconut-aminos glaze come together in about 25 minutes for a weeknight dinner that tastes anything but low-carb.
Ingredients
- 4 salmon fillets (6 oz each, skin-on)
- 1/3 cup coconut aminos
- 2 tablespoons rice vinegar (unseasoned)
- 1 tablespoon toasted sesame oil
- 2 tablespoons powdered monk fruit or erythritol sweetener
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1/4 teaspoon xanthan gum (for thickening)
- 2 tablespoons avocado oil (for searing)
- 3/4 teaspoon kosher salt
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- 1
In a small saucepan, whisk together the coconut aminos, rice vinegar, sesame oil, monk fruit sweetener, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat.
- 2
Sprinkle the xanthan gum over the simmering sauce while whisking constantly to avoid clumps. Cook for 2 to 3 minutes until the sauce thickens into a glossy glaze, then remove from heat and set aside.
- 3
Pat the salmon fillets completely dry and season the flesh side with kosher salt. Heat the avocado oil in a large skillet over medium-high heat until shimmering.
- 4
Place the salmon skin-side down and sear for 4 to 5 minutes until the skin is crisp. Flip and cook another 3 to 4 minutes, until the salmon reaches an internal temperature of 125-130°F (52-54°C) for medium.
- 5
Reduce the heat to low and spoon the teriyaki glaze over the fillets, tilting the pan to coat. Simmer 1 minute, basting the salmon until lacquered and sticky.
- 6
Transfer to plates and garnish with sliced green onions and toasted sesame seeds. Drizzle any remaining pan glaze over the top and serve immediately.
Tips & notes
- Coconut aminos is the keto stand-in for soy sauce and teriyaki: naturally sweet and lower in sodium. If you only have soy sauce or tamari, use 1/4 cup and add an extra teaspoon of sweetener, since it is saltier and less sweet.
- Xanthan gum is the secret to that takeout-style cling without cornstarch or sugar. Add it slowly while whisking, and use a light hand, since too much turns the sauce gummy.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water to loosen the glaze.
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Frequently asked questions
- How many carbs are in keto teriyaki salmon?
- Each serving has 4.2g net carbs (4.8g total carbs minus 0.6g fiber), along with 398 calories, 35g protein, and 25g fat. This recipe makes 4 servings, one 6 oz glazed fillet each.
- What makes teriyaki sauce keto-friendly?
- Traditional teriyaki is loaded with sugar, mirin, and often cornstarch. This keto version swaps in coconut aminos for the soy base, monk fruit or erythritol for the sweetness, and a pinch of xanthan gum to thicken, eliminating nearly all the carbs while keeping the sweet-savory flavor.
- What should I serve with keto teriyaki salmon?
- Keep it low-carb with cauliflower fried rice, steamed broccoli, sauteed bok choy, or a quick cucumber salad. These soak up the extra glaze and round out the plate without adding meaningful carbs.
