This weeknight-friendly recipe gives you a great alternative to your go-to salmon preparation and teaches you how to make keto-friendly teriyaki sauce! It’s also flexible; you can double or triple it to feed crowds or substitute other vegetables, like mushrooms, square pieces of onion, or cherry tomatoes, recalculating the macros as you go.
Keto Salmon Teriyaki Skewers
Equipment:
- 4 (8 to 10-inch) wooden or metal skewers
Ingredients List
- 1 lb center-cut salmon filet, skinned and cut into 1-inch chunks
- 5 oz small zucchini, sliced into 1/4-inch discs
- 1 red pepper, cut into 1-inch squares
- 1/2 cup plus 2 Tbsp gluten-free soy sauce or tamari, divided
- 2 Tbsp sesame oil, divided
- 1/4 cup granulated erythritol-based sweetener (like Swerve)
- 2 tsp onion powder
- 1/2 tsp ground ginger
- 1/4 tsp xanthan gum
- 1 Tbsp sesame seeds
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Heat the oven to 425°F (220°C). Line a baking sheet pan with aluminum foil. If using wooden skewers, soak them in water.
- In a medium bowl, combine the salmon, zucchini, red pepper, 2 tablespoons of the soy sauce, and 1 tablespoon of the sesame oil. Toss gently to coat. Cover and refrigerate.
- In a heavy-bottomed medium pot, combine the remaining 1/2 cup soy sauce and 1 tablespoon sesame oil plus 1 cup water, the sweetener, onion powder, and ginger. Bring to a boil over medium-high heat, then reduce to a low boil and cook, stirring occasionally, until the sauce is reduced by half and slightly syrupy, 8 to 10 minutes. Sprinkle in the xanthan gum, whisk to combine and simmer over moderate heat until the sauce has thickened, about 1 minute more. Remove from heat, stir in the sesame seeds. Set aside.
- Remove the wooden skewers from the water, then assemble the skewers: thread the marinated salmon, zucchini, and red pepper evenly among the 4 skewers, then arrange the skewers in one layer on the prepared baking sheet. Roast for 4 minutes, turn over the skewers and brush or drizzle with half of the sauce. Roast for 4 minutes more, turn the skewers again and brush with the remaining sauce. Return to the oven until the salmon is just cooked through and gently flakes, 2 to 3 more minutes more. Serve right away.
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Credits
RecipeEric Lundy
PhotographyErin Ng
1 review
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Really good, the whole family loved it.