Asparagus is the obvious spring vegetable to include in a July recipe but it’s so versatile and I always miss it when it’s gone. Pairing it with a delicious sweet and savory soy glaze from the salmon is to die for in this keto salmon and noodle teriyaki recipe.

If you need to sate the appetite of someone who isn’t a fan of fish, check out my Keto Chicken and Cauliflower Rice Stir Fry.

Salmon steaks with green onions and teriyaki sauce and noodles

This meal can stand alone without the Konjac noodles if you can’t find them or don’t want to use them but try them out as a really delicious low carb substitution for rice noodles.

These ingredients are key to getting the classic teriyaki sauce! If you have soy, gluten, or grain intolerance, I’ve included some substitutions for a healthier version of the store-bought teriyaki sauce. It’s really easy to throw together!

I’ve suggested using tamari for lower sodium and a more Japanese-inspired flavour palate in this recipe. You can purchase it at most big box grocery stores or health food stores. Let’s make some keto salmon and noodle teriyaki together!

the ingredients for making keto salmon steaks with teriyaki noodles

Ingredients

  • salmon
  • sesame oil
  • tamari (gluten free soy sauce) or coconut aminos if soy free
  • honey or xylitol if strict keto
  • lime juice
  • garlic
  • ground ginger
  • asparagus
  • carrots
  • corn starch or arrowroot starch if grain free
  • konjac noodles
  • green onions

Marinate the Salmon

Whisk together sesame oil, tamari, garlic, xylitol, lime juice, and ground ginger. Place the salmon in the marinade while you get the remaining ingredients together. Bake Lay a large sheet of aluminum foil over the entire surface of a large sheet pan. Place the salmon and veggies on and drizzle a little marinate on top of the veggies. Bake covered in another sheet of aluminum foil that has the edges brought up to make a packet.

Cooking the Noodles and Sauces

Konjac noodles come in a packet. Remove the noodles from the packet, drain, rinse and cook in a skillet until all of the water evaporates. Meanwhile, put the remaining marinade in a saucepan. Make a slurry with the corn starch and water and pour in the simmering marinade until thick. Remove the salmon from the oven, broil, and serve with noodles and extra sauce! Don’t forget to garnish with some crisp green onions.

Discover Delicious

Try another Salmon idea with Chef Eric’s Date Night Salmon with Smoked Tomato Broth.

How about a Keto friendly dessert to follow dinner?

Check out my quick and easy Keto Flower Bundt Coffee Cake.

Spice up your feeds!

Follow Home Pressure Cooking on Twitter and Instagram and we’ll be sure to leave some delicious ideas on your feed!

a photo for use on pinterest of salmon and noodle teriyaki

Keto Salmon & Noodle Teriyaki

Eva Bee
Prep Time 5 mins
Cook Time 13 mins
optional marinading time 30 mins
Course Dinner
Cuisine Asian, Stir Fry

Equipment

  • Sheet Pan
  • Aluminum Foil

Ingredients
  

  • 750 g salmon cut into 4 portions
  • 2 tbsp sesame oil or other neutral tasting oil
  • 3 tbsp xylitol or honey if not strict keto
  • 3 tbsp lime juice
  • 6 cloves garlic peeled and chopped
  • 2 tsp ground ginger
  • 250 g asparagus hard ends removed
  • 3 carrots peeled and sliced on an angle
  • 1 pack konjac noodles of your choice I like vermicelli

For teriyaki sauce

  • 2 tbsp arrowroot starch or corn starch if not grain free
  • ½ cup water

For Serving

  • 1 stalks green onion sliced on an angle

Instructions
 

  • Portion salmon into 4 pieces if they haven’t already been.Marinate salmon in sesame oil, tamari, garlic, xylitol, lime juice, and ground ginger.Optionally marinade for 30 min.
  • Preheat oven to 400F
  • Lay a large sheet of aluminum foil over a large baking tray. Remove marinated salmon from marinade and place in the center of the avocado oil lined aluminum foil. Scatter carrots and asparagus along side the salmon. Place another sheet of aluminum foil on top and seal the edges of both sheets of aluminum foil to create a packet.
  • Bake in the oven for 10 min.
  • Meanwhile, drain excess marinade into a small saucepan.Bring up to a simmer over medium heat. Whisk arrowroot starch in 1/2 cup water. Pour arrowroot flour mixture slowly into the gently simmering sauce, stirring constantly. Cook until thickened while stirring, about 2 minutes.
  • In a dry skillet, add drained and rinsed noodles to the pan. Set pan to medium heat and move the noodles around the pan. They are done when the excess water stops sizzling and the sound of the noodles in the pan sounds squishy.
  • Set oven to broil. Remove salmon tray from oven after it is done baking.
  • Carefully open up foil package and brush over some of the thickened teriyaki sauce, reserving the remainder for serving.
  • Broil for 3 minutes. Remove from oven.
  • Toss asparagus and carrots with noodles.
  • To serve, plate noodles and vegetables. Top with salmon and glaze with teriyaki sauce, green onions, sesame seeds and lime wedges.

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