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+ servings

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.