KETO TERIYAKI SALMON WITH SESAME SEEDS

Keto Teriyaki Salmon with Sesame Seeds Recipe

A restaurant-quality, Asian-inspired keto dinner ready in just 30 minutes.

Key Info

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Servings: 4
• Calories: 380 per serving
• Fat: 28g
• Protein: 32g
• Net Carbs: 2g
• Difficulty: Easy
• Dietary: Keto, Low-Carb, Gluten-Free

Equipment Needed

• Large skillet or baking sheet
• Small saucepan
• Mixing bowl
• Basting brush
• Measuring tools
• (Pro tip: A fish spatula is helpful, but a regular spatula works fine)

Ingredients

For the Salmon:

• 4 salmon fillets (6 oz/170g each)
• 2 tablespoons avocado oil (or olive oil)
• Salt and pepper to taste

For the Keto Teriyaki Sauce:

• 1/4 cup tamari sauce or coconut aminos (60ml)
• 3 tablespoons keto brown sugar substitute (45g)
• 2 tablespoons sesame oil (30ml)
• 1 tablespoon rice vinegar (15ml)
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon xanthan gum (optional)

Garnish:

• 2 tablespoons sesame seeds
• 2 green onions, thinly sliced

Method

1. 1. Remove salmon from fridge 15 minutes before cooking.
   2. Make the sauce:
      • Combine all sauce ingredients except xanthan gum in a saucepan.
      • Simmer on medium heat for 5 minutes.
      • If using xanthan gum, whisk in and simmer 1 minute more.
      • Remove from heat.
   3. Prepare salmon:
      • Pat fillets dry thoroughly.
      • Season with salt and pepper.
   4. For stovetop cooking:
      • Heat skillet over medium-high heat.
      • Add salmon skin-side down.
      • Cook for 3-4 minutes per side.
   5. (Or) For oven cooking:
      • Preheat to 400°F/200°C.
      • Bake for 12-15 minutes.

1. During the final 2 minutes:
   • Brush generously with teriyaki sauce.
   • Sprinkle with sesame seeds.
2. Rest for 2 minutes before serving.
   • Garnish with green onions.

Crucial Tips

• Don’t overcook! Salmon should be just barely opaque.
• Internal temp should reach 145°F/63°C.
• Sauce should coat the back of a spoon.
• Pat salmon completely dry for better searing.

Storage & Prep

• Store leftovers for up to 2 days.
• Reheat gently at 300°F/150°C.
• Sauce can be made ahead and stored for 1 week.
• Don’t freeze cooked salmon.

Common Mistakes

• Overcooking (results in dry salmon).
• Not letting salmon come to room temperature.
• Sauce too thin? Add more xanthan gum if needed.

Variations

• Swap salmon for chicken thighs.
• Add red pepper flakes for heat.
• Serve over cauliflower rice.
• Use tofu for a vegetarian version.

This recipe hits all the right notes for a keto-friendly Asian dinner that doesn’t compromise on flavor. The sauce is the real star – thick, glossy, and perfectly balanced without any sugar.