Keto-friendly Teriyaki Salmon


  • 1.5lbs Salmon, skin removed and cut into fillets

  • Salt, pepper and Old Bay to taste

  • 1 tsp sesame oil

  • 1 tbsp olive oil

  • 2 tbsp tamari, soy sauce or coconut aminos

  • 2 tbsp rice wine vinegar

  • 4 cloves of garlic minced

  • 1/4 cup green onions, chopped

  • 1.5 tbsp erythritol granulated sweetener (I use Truvia)

  • 1 tbsp Red Boat fish sauce

  • 1/2 tsp ground ginger

  • 1/4 tsp salt

  • 1/2 tbsp Collagen Peptides



  1. Dry fish fillets with a paper towel

  2. Lightly sprinkle both sides of fish with salt, pepper and Old Bay and set aside

  3. In a small bowl, mix all of the remaining ingredients with a whisk. This liquid is the sauce.

  4. Pour the sauce ingredients in a sauce pan. Cook on medium heat until the sauce reaches the consistency you like. I wanted mine to be drizzle-like (~4 minutes). Keep warm & set aside

  5. Heat a skillet on medium high heat with olive oil

  6. Cook fish until the center flakes with a fork (~3-4 minutes per side). Remove salmon from heat

  7. Top with the teriyaki sauce and serve with your favorite sides.