Healthy Teriyaki Salmon | Low Sugar Dinner Recipe
Ingredients
- 4 (6 ounce) salmon fillets, skin-on
- 1 tbsp avocado oil
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly cracked
- ½ cup low-sodium tamari or soy sauce
- ¼ cup water
- 3 tbsp monk fruit sweetener with erythritol, granulated
- 1 tbsp rice vinegar, unseasoned
- 1 tbsp fresh ginger, finely grated
- 2 cloves fresh garlic, finely minced
- 1 tsp toasted sesame oil
- 1 tsp arrowroot starch (or cornstarch)
- 1 tbsp cold water
- 1 tbsp toasted sesame seeds (for garnish)
- 2 scallions, thinly sliced (for garnish)
Instructions
- Pat salmon fillets completely dry with paper towels and season the flesh side with salt and pepper. Let sit at room temperature for 15 minutes.
- In a small saucepan, whisk together tamari, water, monk fruit sweetener, rice vinegar, ginger, and garlic. Bring to a simmer over medium heat until the sweetener dissolves.
- In a small bowl, mix the arrowroot starch with 1 tablespoon of cold water to create a smooth slurry. Whisk the slurry into the simmering sauce. Cook for 1-2 minutes until the sauce thickens. Remove from heat and stir in the toasted sesame oil.
- Heat avocado oil in a large non-stick skillet over medium-high heat until shimmering. Place salmon skin-side down and press gently with a spatula for 10 seconds.
- Cook for 4-6 minutes on the skin side, without moving, until the skin is golden brown and crispy.
- Flip the salmon, reduce heat to low, and pour about half of the teriyaki sauce over the fillets.
- Cook for another 2-3 minutes, spooning the glaze over the salmon, until cooked to your desired doneness (130-135°F for medium).
- Remove salmon from the pan, drizzle with remaining warm sauce, and garnish with sesame seeds and scallions before serving.
Notes
For the crispiest skin, ensure the salmon is patted completely dry with paper towels before seasoning and searing. Moisture is the enemy of a good sear.