Gluten Free, Paleo & Keto Teriyaki Salmon Lettuce Wraps

Paleo & Keto Salmon Teriyaki Lettuce Wraps ?

Gluten Free, Paleo & Keto Teriyaki Salmon Lettuce Wraps

Making a paleo and keto teriyaki salmon at home from scratch couldn't be easier, and with seriously awesome results! Fresh, flakey and bursting with flavor!

Course Main

Cuisine Asian, Gluten Free, Ketogenic, Paleo

Prep Time 15

Cook Time 25

Marinating time 2

Total Time 40

Servings

Calories 374kcal

Ingredients

For the keto teriyaki salmon:

3 tablespoons sesame oil
3 tablespoons coconut aminos
2 teaspoons fish sauce
2 teaspoons freshly grated ginger
4 cloves garlic ran through a press
2-4 tablespoons xylitol or coconut sugar if paleo**, to taste
2 teaspoons green lime zest
1 tablespoon juice green limes
1 teaspoon blackstrap molasses optional
1/8-1/4 teaspoon cayenne pepper to taste
1/2-1 teaspoon arrowroot starch or 1/4 teaspoon glucomannan powder***
1/4 cup water
200 g salmon skin on

Serving suggestions:

sesame seeds lightly toasted
6-8 iceberg lettuce leaves
green limes
cucumber peeled and ribboned

Metric - US Cups

Instructions

Preheat oven to 400°F/200°C.
Mix together sesame oil, coconut aminos, fish sauce, ginger, garlic, sweetener, lime zest and juice, and cayenne pepper (to taste). Add salmon and marinate for at least 15 minutes, but preferably for 2 hours or overnight.
Lightly oil a large piece of foil (about twice the size of your salmon filets). Place salmon skin side down over the foil and add only a couple of spoonfuls of the teriyaki marinade (reserve the rest). Fold foil to create an envelope (or whatever shape you desire, as long as it's sealed closed).
Place foil packet on a rimmed baking sheet and bake until just cooked through, 16-20 minutes (cooking times will vary depending on the thickness of your salmon). Be careful when opening foil envelope, as scalding steam will be released.
Add reserved teriyaki marinade to a small saucepan over medium/low heat, while salmon is cooking, and simmer for about 10 minutes. Dissolve the arrowroot in water (i.e. make a slurry), and whisk it into the saucepan. Continue to simmer, whisking constantly to avoid lumps, until the sauce begins to thicken. Adjust thickness to taste with more arrowroot or water, keeping in mind that the sauce will continue to thicken as it cools. Remove from heat.
Change oven settings to broil, brush salmon with part of the teriyaki sauce and return to oven for 3 to 4 minutes.
Flake salmon with two forks (discarding the skin) and serve atop a bed of lettuce and cucumber. Topped with teriyaki sauce, sesame seeds and plenty of limes.

Notes

* Out of all the sweeteners, we prefer xylitol for savory cooking (as it's taste is most like sugar). But Lakanto and Swerve (erythritol) work well too. And if paleo, coconut sugar works beautifully.

If using xylitol, make sure to be careful if you have a pup (or kitty) around the house, as it’s highly toxic to the little guys! 🐕

** We prefer arrowroot as a thickener, but be sure to only add it at the very end as it will break down in prolonged cooking.

Please note that nutrition facts are calculated for just the salmon teriyaki with the lettuce. And each serving yields roughly 3 lettuce wraps.

Nutrition

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