Completely Keto Teriyaki Salmon

In the serene coastal city of Seattle, where the waters of Puget Sound meet the bustling urban landscape, there lived a chef named Naomi. Naomi was known for her culinary prowess, particularly when it came to crafting dishes that married the local seafood bounty with flavors from around the world. Her dedication to healthful living led her to explore the ketogenic diet, sparking a desire to create a dish that would delight her patrons without straying from her dietary principles.

Drawing inspiration from the rich cultural tapestry of Seattle’s diverse community, Naomi set her sights on reimagining a classic Japanese dish: teriyaki salmon. She envisioned a keto-friendly version that would capture the essence of traditional teriyaki while utilizing the freshest salmon the Pacific Northwest had to offer.

Naomi began with premium cuts of salmon fillet, known for their vibrant color and rich texture. She then crafted a teriyaki marinade, substituting traditional ingredients with keto-approved alternatives. Olive oil and fresh ginger laid the foundation, imparting a warm, aromatic base. Lemon juice and wheat-free Tamari sauce provided the tangy depth and umami richness essential to teriyaki, while Lakanto Syrup offered a hint of sweetness without the carbs. The addition of coarsely ground black pepper and a touch of cayenne pepper introduced a subtle heat, balanced by the mellow sweetness of minced garlic and the freshness of thinly sliced scallions.

Marinated and then gently grilled to perfection, Naomi’s Completely Keto Teriyaki Salmon was an instant success. Each bite was a harmonious blend of flavors that paid homage to traditional teriyaki while embracing the healthful ethos of the ketogenic diet. Served in her quaint, warmly lit restaurant, the dish became a testament to Naomi’s innovative spirit and her commitment to providing a culinary experience that was both nourishing and indulgent.

Through her Completely Keto Teriyaki Salmon, Naomi not only bridged the gap between culinary tradition and modern dietary needs but also captured the essence of Seattle’s spirit: a place where innovation thrives, diversity is celebrated, and the natural bounty is revered. It was more than just a meal; it was a celebration of community, wellness, and the joy of sharing good food.


Harlan Kilstein’s Completely Keto Teriyaki Salmon

Course: Main Course
Cuisine: Japanese
Servings: 4
Calories: 29 kcal


  • 1 1/2 Pounds of salmon fillet cut into 4 slices each main course serving size is 6 oz

Teriyaki marinade:

  • 2 1/2 Tbs olive oil
  • 1 1/2 Tbs fresh ginger minced
  • 3 Tbs lemon juice fresh lemon or lime juice
  • 3 Tbs Tamari sauce Wheat Free
  • 3/4 Tsp black pepper coarsely ground
  • 1/4 Tsp cayenne pepper
  • 4 cloves garlic minced
  • 2 Tbs Lakanto Syrup
  • 4 Scallions thinly sliced


  1. In a bowl stir together all of the Teriyaki sauce ingredients.
  2. In a container that can hold 4 slices of salmon pour half the sauce over the fish.
  3. Put the other half of the sauce in a small container to use for yourself at another time in the refrigerator.
  4. Place the fish container in the refrigerator for 1-2 hours.
  5. Preheat indoor grill or broiler
  6. Remove fish from sauce & set aside
  7. Grill or broil fish for about 3-4 minutes on each side, no longer or it will dry up
  8. Transfer the reserved marinade to a small pan
  9. Bring to a boil
  10. Cook the sauce on medium -low until it is thickened and reduced about 10 minutes
  11. Pour the sauce over the fish
  12. Enjoy at room temperature or hot

Recipe Notes

This Teriyaki marinade sauce can be kept in the fridge for up to 2 weeks and used on chicken and beef as well as fish.

This recipe makes extra and should not need to use all of it.

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03/19/2024 03:22 am GMT
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03/19/2024 03:08 am GMT
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03/18/2024 07:22 am GMT
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