Keto Japanese Teriyaki Salmon with Cauliflower Rice

Savor the bold flavors of Japan on a keto diet with this delectable Teriyaki Salmon paired with a fluffy, low-carb Cauliflower Rice. It's a perfect blend of sweet, savory, and umami that will tantalize your taste buds while keeping your macros in check.

Course Dinner

Cuisine Japanese

Keyword cauliflower rice, Keto Dinner, Keto Japanese Teriyaki Salmon, Low Carb Teriyaki

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 360kcal

Equipment

Oven
Baking sheet
Parchment paper
Small saucepan
Whisk
Skillet

Ingredients

For the Teriyaki Salmon:

4 salmon fillets 6 oz each or 170g
¼ cup soy sauce 60ml
¼ cup water 60ml
2 tbsp granulated erythritol 24g
1 tbsp rice vinegar 15ml
1 tsp ginger, grated 5g
1 clove garlic, minced 4g
½ tsp xanthan gum 1.5g

For the Cauliflower Rice:

1 medium head cauliflower, riced about 4 cups or 500g
2 tbsp olive oil 30ml
½ tsp salt 2.5g
¼ tsp black pepper 0.5g
1 tbsp green onions, chopped for garnish, 3g

Instructions

In a small saucepan over medium heat, combine soy sauce, water, granulated erythritol, rice vinegar, ginger, and garlic.
Stir the mixture until the erythritol dissolves.
Sprinkle xanthan gum into the sauce, whisking continuously to prevent clumps.
Bring the sauce to a simmer, then reduce heat to low and cook until the sauce thickens to a syrup-like consistency, about 5-7 minutes. Remove from heat and set aside.
Preheat your oven to 400°F (200°C).
Place salmon fillets on a baking sheet lined with parchment paper.
Brush each fillet with the teriyaki sauce, reserving some for serving.
Bake in the preheated oven for 12-15 minutes, until the salmon flakes easily with a fork.
While the salmon is baking, heat olive oil in a large skillet over medium heat.
Add the riced cauliflower to the skillet, sprinkle with salt and pepper, and sauté for 5-8 minutes, or until tender and slightly golden.
Remove from heat and keep warm.
Divide the cauliflower rice among four plates.
Place a salmon fillet on top of each rice bed.
Drizzle the remaining teriyaki sauce over the salmon fillets.
Garnish with chopped green onions.

Notes

To ensure your dish is keto-friendly, use a soy sauce alternative like coconut aminos if desired.

Granulated erythritol can be replaced with another keto-friendly sweetener of your choice; adjust to taste.

If you don't have fresh ginger or garlic, you can use dried powdered versions; use 1/4 teaspoon of ginger powder and 1/8 teaspoon of garlic powder.

Xanthan gum is used to thicken the sauce without adding extra carbs. If you don't have it, you can simmer the sauce for longer to reduce and thicken it naturally.

The internal temperature of the cooked salmon should reach 145°F (63°C).

For an added touch of flavor, sprinkle sesame seeds on top of the salmon before serving.

Nutrition