Juicy salmon filets glazed with salty-sweet homemade keto teriyaki sauce. Serve with low carb veggies or a salad for a healthy low carb meal.
This teriyaki salmon recipe is easy and delicious. Make the teriyaki sauce and prepare the salmon while the grill preheats. When the grill is ready, so are you!
NOTE: If you don’t have a grill or you’d rather turn this keto salmon recipe into a sheet pan meal, it’s super easy. I’ll include the directions and some ideas at the bottom of the post!
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As a family of salmon lovers, we enjoy keto salmon recipes all year long; however, grilled salmon is one of our favorites. Smoke-kissed, with bits of caramelization from hot grill-grates makes it absolutely irresistible. And who can be mad at a cook-time of under 15 minutes? Add a 5-minute keto teriyaki sauce and you’re in low carb heaven!
Prepare the Grill
- Clean out any old ash or check/clean-out the grease pan.
- Clean/scrape the grates.
- Preheat the grill.
- Oil the grates with vegetable oil. (To oil the grates, I pour 3-4 tbsp of vegetable oil into a small bowl and add a wadded-up paper towel. Then with a pair of tongs, rub the oil on to the grill grates, coating all surfaces. Try not to drip too much oil onto the heating elements or it may flare.)
Make the Teriyaki Sauce
Measure the ingredients into a small bowl and whisk until the sweetener dissolves.
Prepare Salmon Filets
I buy a whole side-of-salmon and portion it into filets myself, but pre-portioned fresh or frozen, thawed filets work, too. If the salmon has its skin-on, I’ve found that a good pair of kitchen shears is perfect for trimming-off that super skinny part along the side; it overcooks anyway. Then, a sharp Chef’s knife makes quick work of cutting the salmon into filets.
I remove the skin from the whole side of salmon before portioning. For others, it may be easier to remove the skin after cooking.
NOTE: It’s important to let the salmon come to room temperature for about 20 minutes before grilling. This avoids shocking the cold protein, which can toughen it. I always take it out first, before I do anything else.
Grilled Teriyaki Salmon
Set heat to medium-high (375-400 F) and grill the salmon for 6-8 minutes per side depending on thickness, or until it easily flakes.
Grilling at this lower temperature might not produce pronounced grill marks or characteristic caramelization, but still provides a nice smoky flavor.
If you prefer to see pronounced grill marks, heat the grill to high (425-500 F) and cook the salmon for 4-5 minutes per side or until it easily flakes.
Teriyaki Salmon in the Oven – Sheet Pan Salmon
If you don’t have a grill or prefer to make this keto teriyaki salmon recipe in the oven, it’s easy to do. For 2-3 pieces of salmon, use one sheet pan. For 4-6 salmon filets or a whole half-salmon, use two sheet pans – one for the fish and the other for the veggies.
Bake the salmon in a 400 F pre-heated oven for 8-12 minutes depending on the number of pieces. A whole half-salmon may take a a few minutes more.
Green beans and asparagus roasted at 400 F cook between 8-12 minutes depending on how thick they are and how many are being cooked. These are the perfect choice for cooking on the same pan as the salmon. Just toss with a little olive oil, salt and pepper before arranging in a single layer on the sheet pan around the salmon.
At 450 F, broccoli takes 15-20 minutes to cook so either start the broccoli first, then add the teriyaki salmon filets or use separate sheet pans to account for the different cooking times. Again, toss the broccoli with a little olive oil, salt and pepper before arranging in a single layer on the sheet pan.
If you like this grilled teriyaki salmon recipe, try these other keto teriyaki recipes.
- Teriyaki Chicken Kabobs
- Teriyaki Shrimp Skewers
- Teriyaki Chicken Stir Fry
- Teriyaki Shrimp Broccoli Stir Fry
Keto Teriyaki Salmon
Ingredients
- 4 (6 oz) Salmon filets
- 3 tbsp Tamari Soy Sauce (or coconut aminos)
- 3 tbsp Allulose Monk Fruit Sweetener
- 2 tsp toasted sesame oil
- 2 tsp Ginger-garlic paste (or 1 tsp each fresh minced ginger and garlic)
- 2 tsp Dry Sherry (or Rice vinegar)
Garnish
- 1 medium scallion sliced on the bias
- 1/2 tsp sesame seeds
Instructions
- Remove the salmon from the refrigerator and let it sit out for 20 minutes before cooking to avoid shocking the protein, which makes it tough.
- Add all of the teriyaki sauce ingredients to a small bowl and stir to combine until the sweetener dissolves. This makes a concentrated marinade.
- Brush the salmon well, with the marinade and let it sit for several minutes to absorb flavor. Brush again just prior to cooking.
Grill
- Preheat grill to medium (about 400 F) and clean grill. Oil the grates. Add the marinated salmon and grill approximately 3-5 minutes per side depending on the size and thickness of your salmon filets. The teriyaki salmon is done when it flakes easily.
- Garnish with sliced scallions and sesame seeds. Serve with grilled vegetables or a salad.
Oven
- Preheat oven to 400 F and line a large sheet pan with foil.
- Cook teriyaki salmon for 8-12 minutes depending on the thickness. The salmon is done when it flakes easily.
- Garnish with sliced scallions and sesame seeds. Serve with roasted vegetables or a salad. (See post for ideas on how to make this an easy sheet pan meal).
Made just the teriyaki sauce to put on some keto chicken fried rice that was too dry. It’s a keeper! Just perfect! Thank you!