A delicious combo of juicy salmon and sweet teriyaki, this recipe is a winner in every household. This dish is easy to prepare, and high in omega 3 fatty acids, protein and nutrients this will satisfy your low-carb needs while hitting your sweet spot!
Can I Marinate My Salmon For Too Long?
Yes! Unfortunately if you leave the salmon to marinate too long the acid will start to break down the fish, making it mushy. I typically marinate my salmon for 2 hours but 3 is okay. If you’d like to prep this meal to save you time later, you can pre-cook the marinade and freeze it in batches to defrost and marinate your salmon fillets later!
Recipe
Salmon Teriyaki (Serve w/ Sautéed Baby Bok Choy with Garlic & Ginger – see next recipe)
Serves: 4
Note: Salmon needs several hours to marinate.
Ingredients
- 4 (200g) salmon steaks
- 60ml sesame oil (If you don’t have on hand, use olive oil)
- 60ml lemon juice
- 60ml soy sauce like Tamari or gluten free soysauce
- 50g brown sugar OR monk fruit sweetener OR honey.
- 30g sesame seeds
- 5g fresh Dijon mustard or ground mustard
- 5g ground ginger
- 1-2 cloves minced garlic or one teaspoon garlic powder
- 4 lemon slices for garnish (optional)
Method
- Mix oil, lemon juice, soy sauce, brown sugar/honey, sesame seeds, mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 125ml of marinade for basting.
- Let cool for a few minutes then pour remaining marinade into a resealable plastic bag and place salmon into the marinade.
- Squeeze excess air out of the bag, seal, and marinate the salmon steaks for 2 hours. Drain and discard used marinade.
- Cook the salmon in a frypan for 5 minutes.
- Brush with reserved marinade, turn, and cook until fish is opaque and flakes easily, about 5 more minutes. Baste again with marinade.
What Should I Serve My Teriyaki Salmon With?
I think Baby Bok Choy Sauteed with Garlic and Ginger tastes great with this Teriyaki Salmon recipe!
Ingredients
- 4-5 bunches of baby bok choy OR 2 large bunches, chopped and rinsed well (they can be gritty so make sure to pull apart leaves and rinse well.)
- 15ml olive oil
- 4 garlic cloves, smashed
- 2 slices of fresh ginger, peeled and smashed (optional)
- sea salt and pepper to taste
- 15ml (splash) of soy sauce
Method
- Heat the oil in a heavy bottom skillet or wok pan
- Add garlic and cook for 4-5 minutes
- Add bok choy and ginger and cook until tender, stirring and coating all.
- Add a splash or two of the soy sauce.
- Season with sea salt and pepper to taste.
- Prepare 180g-200g brown rice or quinoa according to package (adjust amount for a keto meal)
- Plate salmon, Bok Choy and rice or quinoa for a delicious meal!