This recipe Low-Carb Teriyaki Salmon boasts that savory ginger-garlic goodness we all love, but with fewer carbs than most recipes. This easy recipe can be part of a low-carb, keto, Atkins, gluten-free, or grain-free diet.
In an 8" X 8" baking dish, whisk together the ginger, garlic, soy sauce, allulose, rice wine vinegar, and two teaspoons of the avocado oil (reserving the other two teaspoons for later).
Place salmon fillets on top of the marinade, then turn so that both sides are coated with the liquid. Cover and marinate in the refrigerator for 20 minutes to 1 hour.
Heat a large skillet over medium heat. Add the remaining 2 teaspoons of avocado oil. You may need to use more oil if you have a pan that food tends to stick to. Add salmon to the pan, skin side down (if your fillets have skin). Cook salmon 2 minutes, then pour the marinade over the fish.
Cook salmon until it is opaque about half way up the fillet, then turn and cook for 3-4 minutes.
Serve salmon with the sauce spooned over the top, then sprinkle with green onion and sesame seeds, if desired.