Recipe
Keto Salmon Noodle Teriyaki Recipe
Published: April 1, 2024
This keto teriyaki salmon noodle recipe is my go-to for a quick, healthy dinner. The zesty teriyaki sauce over tender salmon and zucchini noodles is a flavor explosion. It's simply irresistible!
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Feeling adventurous in your own kitchen? Try this tantalizing keto teriyaki salmon noodle recipe. A simple yet bold blend of flavors that will make your taste buds dance! With saucy teriyaki glazed salmon nestled on a bed of zucchini noodles, every bite is a delightful burst of savory-sweet goodness. Low-carb, keto-friendly, and utterly delicious, this dish offers a perfect fusion of health and taste. Whether you're keto or not, you're in for a sumptuous surprise! Let's dive into the art of cooking this splendid dish together.
Ingredients for Keto Teriyaki Salmon Noodles
- Salmon fillets: Rich in omega-3 fatty acids, adds healthy fats and a delicious flavor to the dish.
- Zucchinis: Low-carb noodle alternative, provides a fresh and crunchy texture to balance the dish.
- Soy sauce: Adds a savory umami flavor and saltiness to the teriyaki sauce, enhancing the overall taste profile.
- Sweetener: Balances the saltiness of the soy sauce, adds a touch of sweetness to the teriyaki sauce.
- Garlic: Infuses a pungent and aromatic flavor into the teriyaki sauce, elevating the overall taste of the dish.
- Ginger: Adds a warm and spicy kick to the teriyaki sauce, complements the other flavors in the dish.
- Sesame seeds: Provides a nutty flavor and crunchy texture, adds visual appeal and a finishing touch to the dish.
- Green onions: Adds a fresh and mild onion flavor, brings a pop of color and freshness to the dish.
Salmon is a great source of omega-3 fatty acids, which can help reduce inflammation in the body and promote heart health.
Read more: Keto Sushi Rolls Recipe
Kitchen Tools Required
- Saucepan: To cook the teriyaki sauce and salmon fillets.
- Spiralizer: For turning zucchinis into noodles for a low-carb option.
- Garlic press: To easily mince garlic for the teriyaki sauce.
- Grater: To grate ginger for flavoring the teriyaki sauce.
Common Questions About This Low-Carb Recipe
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Ingredients:
- 4 salmon fillets
- 2 zucchinis, spiralized into noodles
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons sweetener (like erythritol or stevia)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Sesame seeds and green onions for garnish
Instructions:
- In a small bowl, mix soy sauce, water, sweetener, garlic, and ginger to make the teriyaki sauce.
- Season salmon fillets with salt and pepper. In a pan over medium heat, cook salmon until browned on both sides.
- Remove salmon from the pan and set aside. In the same pan, add the teriyaki sauce and bring to a simmer.
- Add zucchini noodles to the pan and cook for 2-3 minutes until tender.
- Return the salmon to the pan and coat with the teriyaki sauce.
- Serve the salmon and zucchini noodles hot, garnished with sesame seeds and green onions.
Read more: Easy Udon Noodle Soup Recipe
Nutritional value:
Per Serving in Calories: 280 kcal | Carbohydrates: 8 g | Protein: 30 g | Total Fat: 14 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 4 g | Cholesterol: 80 mg | Sodium: 1000 mg | Dietary Fiber: 2 g | Sugar: 4 g | Calcium: 80 mg | Potassium: 600 mg | Iron: 2 mg | Vitamin A: 200 µg | Vitamin C: 15 mg
Preparing Keto Teriyaki Salmon Noodles in Advance
Make Ahead Instructions
- Prepare the teriyaki sauce and store it in an airtight container in the fridge.
- Cook the salmon and zucchini noodles as directed, but store them separately in the refrigerator.
- When ready to eat, reheat the salmon and zucchini noodles in a pan, then combine and serve.
Freezing Instructions
- Cook the salmon and zucchini noodles according to the recipe.
- Allow them to cool completely.
- Place in airtight containers or freezer bags, removing as much air as possible.
- Label with the date and freeze for up to 2-3 months.
- To reheat, thaw overnight in the refrigerator and warm in a pan or microwave until heated through.
