Teriyaki sauce as a marinade works with a lot of things, but my favourite usage for it is with salmon. The tangy sweet flavour of teriyaki pairs with it perfectly, and you don't have to wait long for the marinade to do its thing, making it an easy, elegant meal for busy weekday nights.
Keto Teriyaki Salmon Recipe
Teriyaki Marinade Ingredients:
- 2½ tablespoons avocado oil
- 1½ tablespoons fresh ginger, minced
- 4 cloves garlic, minced
- 3 tablespoons lemon juice, freshly squeezed
- 3 tablespoons tamari soy sauce or coconut aminos
- 1 teaspoon rice vinegar
- ½ teaspoon coarsely ground black pepper
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon onion powder
- ⅛ teaspoon fine sea salt
- 2 tablespoons keto maple syrup
(*Note: This sauce works equally well as a marinade for chicken or beef.)
Ingredients for Preparing Salmon:
- 1½ Pounds of salmon fillet
- 1 green onion, thinly sliced
Directions:
Whisk together all the marinade ingredients and store in a jar until ready to use. Put the salmon in a glass container and pour half the sauce over the salmon, enough to cover the fish completely. Put the fish container in the fridge for 1 hour to chill.
Preheat your indoor grill or broiler to high heat. Remove the salmon from marinade and grill or broil fish for about 3-4 minutes on each side, no longer or it will dry up and lose a lot of it's moistness.
Transfer the reserved marinade to a small side pan, adding in any unused sauce.
Bring to a boil over medium heat. Reduce the heat low and simmer until thickened, this should take no more than 8-10 minutes. Pour the sauce evenly over the salmon fish on its own or on a bed of cauliflower rice.
Did you make this keto teriyaki salmon recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
