Harlan Kilstein’s Completely Keto Teriyaki Salmon




Harlan Kilstein’s Completely Keto Teriyaki Salmon


Harlan Kilstein’s Completely Keto Teriyaki Salmon

Ingredients:

Serves 4 main course servings

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 minced fresh ginger

3 Tbs fresh lemon or lime juice

3 Tbs Wheat Free Tamari sauce

3/4 Tsp coarsely ground black pepper

1/4 Tsp cayenne pepper

4 Whole garlic cloves, minced

2 Tbs Lakanto Syrup

4 Scallions, thinly sliced




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.

In a bowl stir together all of the Teriyaki sauce ingredients.

In a container that can hold 4 slices of salmon pour half the sauce over the fish.

Put the other half of the sauce in a small container to use for yourself at another time in the refrigerator.

Place the fish container in the refrigerator for 1-2 hours.

Preheat indoor grill or broiler

Remove fish from sauce & set aside

Grill or broil fish for about 3-4 minutes on each side, no longer or it will dry up

Transfer the reserved marinade to a small pan

Bring to a boil

Cook the sauce on medium -low  until it is thickened and reduced about 10 minutes

Pour the sauce over the fish

Enjoy at room temperature or hot


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