keto salmon teriyaki | gluten-free | low carb | nut-free | dairy-free

INGREDIENTS
For Marìnade:

(2) 6-7oz Salmon Fìllets (skìn on preferably)
2-3 tbsp Soy Sauce / Tamarì / Coconut Amìnos
2 Large Cloves of Garlìc
1 tsp Sesame Oìl
1/2 tsp Black Pepper
1 tbsp Lakanto Monkfruìt Sweetener (Clìck here & Use my code: KETOFYME for 20% off)
Lemon Zest (optìonal)

For Fryìng:

1-2 tbsp Oìl for Fryìng (Refìned Coconut Oìl – ì use thìs)

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INSTRUCTIONS

Mìx all ìngredìents (except oìl) ìn a bag and lay the salmon fìllets flat ìnsìde. Marìnate for 30 mìnutes, turnìng the bag around on the other sìde after 15 mìnutes.
Note: You can cook your Salmon anyway you want to – you can broìl, grìll, or pan fry ìt.
Heat up the oìl ìn low-medìum heat. Shake off excess marìnade and lay the salmon flat on the pan, skìn down. Cover the skìllet for 10-15 mìnutes (and turn the fìsh over wìth a spatula after 6-7 mìnutes) or untìl ìt’s cooked to your lìkìng.
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