Keto Friendly Teriyaki Glazed Salmon (Gluten Free & Very Low Carb)

A Teriyaki Glazed Salmon Fillet with salad.

Ingredients:

2 teaspoons fresh minced ginger (or 1 teaspoon ground ginger)

2 cloves garlic, minced

1 1/2 tablespoons (4 1/2 teaspoons) Aloha brand lower salt Hawaiian soy sauce (or coconut aminos)

1 tablespoon Lakanto Golden sweetener (or sweetener of choice)

1 teaspoon coconut vinegar (or rice vinegar)

4 teaspoons avocado oil

12 ounces salmon, cut into 2 fillets

Method:

In a shallow dish, whisk together the ginger, garlic, soy sauce, sweetener, vinegar and 2 teaspoons of the avocado oil. 

Place the salmon fillets in the marinade, turning to coat. (If they have a skin, place with the skin side up), cover and place in the refrigerator for 20 to 60 minutes.

Add the remaining 2 teaspoons to a skillet over medium-low to medium heat. Add the salmon fillets (skin side down) and cook for 2 minutes. Pour the marinade over the fillets and continue cooking for another 3 minutes. Turn and cook the opposite side for another 3 to 4 minutes, or until the salmon has reached the level of doneness that you prefer. 

Transfer each fillet to a serving plate and spoon sauce over the top. Makes 2 servings.    (Recipe may be doubled.)

Nutritional info per 6 ounce fillet with sauce (approximately): 

334 calories ~ 19 grams fat ~ 1.3 grams net carbs ~ 36.25 grams protein

Notes: This salmon has a very tasty crispy glazed crust. My much younger cousin, Renae, generously gifted me some wild King Salmon, that she caught on a fishing trip in Alaska ~ absolutely delicious!

Cousin Renae with one of the wild salmon that she caught in Alaska.