Delicious Keto Sesame Crusted Salmon with Orange Teriyaki Sauce

Keto Sesame Crusted Salmon with Orange Teriyaki Recipe

Enjoy the the delicious crunch of Fox Hill Kitchens Sesame Crumbs paired with the bold, bright flavors of our Low Sugar Orange Marmalade. Our Keto Sesame Crusted Salmon recipe is a wonderful option for family dinners and larger gatherings.

Ingredients for Keto Sesame Crusted Salmon

What you need to make the Keto Sesame Crusted Salmon:

  • Homemade Mayonnaise 
  • 1 tsp Toasted Sesame Oil (Optional)
  • 1/4 tsp togarashi spice (Optional)
  • 1.5 lbs of Salmon Fillets (wild, if possible)
  • 1 bag of Fox Hill Kitchens Sesame Crumbs
  • Lots of Butter or Ghee for frying (or fat of choice)

Make the Mayonnaise Mixture

Make a 1/2 cup of home 30 second avocado oil mayonnaise.

Option to combine 1 teaspoon toasted sesame oil and a 1/4 teaspoon togarashi spice for extra flavor. Whisk the ingredients together in a small bowl until combined.

Salmon Mayo Coating Ingredients Image

Coat the Salmon Fillets with Mayo & Crumbs

Pat salmon fillets dry, if necessary.

Brush top generously with mayonnaise mixture.

Add sesame crumbs to a wide bowl and flip salmon onto the crumbs, brushed side down, and press into the crumbs.

Brush the top with mayonnaise mixture and flip over to coat both sides with crumbs.

Gently remove the coated fillet to a dish or tray and repeat until all the pieces are coated in sesame crumbs.

Keto Sesame Crusted Salmon Recipe - Uncooked Salmon with Sesame Crumbs - Fox Hill Kitchens

Cook the Salmon

Heat a frying pan that is large enough to hold all of the salmon, or fry in two batches. 

Add butter, ghee or fat of choice, 1/3 to 1/2 cup, or enough to generously cover the bottom of the pan. 

Add the salmon and cook on medium for 2 to 3 minutes, until a lightly browned crust forms.

Flip over and add more fat if necessary. 

Cook for 2 to 3 more minutes – longer if pieces are thick or if you prefer your salmon more cooked through. (We prefer to have it rare to medium rare.)

Remove salmon pieces to a plate, tray, or serving dish.

Keto Sesame Crusted Salmon Recipe -Frying Salmon - Fox Hill Kitchens

Ingredients for Keto-Friendly Orange Teriyaki Sauce

To make the Orange Teriyaki Sauce, you will need:

  • One jar of Fox Hill Kitchens Orange Marmalade
  • 1 Tbsp of unseasoned rice vinegar (or apple cider vinegar)
  • 2-4 Tbsp Coconut Aminos
  • 1/2 tsp Finely Grated Finger (optional)
  • Extra Tbsp of Butter (optional for richer flavor)

Make the Orange Teriyaki Sauce

1. Using the frying pan that the salmon was cooking in, turn down the heat to low (any butter or crumbs still in the pan will be a delicious addition, if not burnt, so they can be left in)

2. Add Fox Hill Kitchens Orange Marmalade, unseasoned rice vinegar, coconut aminos, and grated ginger (optional)

3. Let sauce bubble gently to thicken, constantly stirring to keep even.

4. For richer flavor, whisk in extra tablespoon of butter before removing from stove

5. Remove promptly from pan as soon as the teriyaki sauce is thickened to desired consistency (2-5 minutes)

Serving your Keto Sesame Crusted Salmon

Spoon a few tablespoons of sauce onto a dinner plate and set a piece of salmon on the sauce. Garnish with cucumber or other fresh or pickled veggies like daikon radish.

Keto Sesame Crusted Salmon Recipe -Plated with Orange Teriyaki Sauce - Fox Hill Kitchens

Keto-Friendly Side Dish Ideas

Shirataki rice or noodles or hearts of palm rice, heated with coconnut aminos/tamari and a few drops toasted sesame oil.

Cauliflower rice or spaghetti squash.

Zucchini Noodles: Spiralize zucchini into noodles and sauté them with garlic butter or olive oil.

Grilled or roasted Asparagus: Drizzle with olive oil and grill until tender-crisp.

Cucumber Salad: Slice cucumbers and toss with a light vinaigrette and sesame seeds.

Steamed Broccoli: Serve with a sprinkle of tamari and sesame seeds for added flavor.

Avocado Salad: Mix diced avocado with cherry tomatoes, red onion, and cilantro.

Make Ahead Options

This recipe can be made a day ahead, the salmon can be easily reheated in an air fryer at 400 for approximately 4 minutes or an oven or toaster oven at 450. Watch carefully as to not burn, and flip over if necessary to crisp both sides. Careful to not overcook as the salmon will dry out.

Heat the teriyaki sauce in a small saucepan or microwave add a small amount of water if the sauce is too thick after it has been warmed as it will liquify somewhat when heated.

Remember to share your photos of your Keto Sesame Crusted Salmon with Orange Teriyaki Sauce with us on Instagram and Facebook @foxhillkitchens!

Keto Sesame Crusted Salmon with Orange Teriyaki Sauce Recipe:

Sesame Crusted Salmon with Orange Teriyaki Sauce

Enjoy the the delicious crunch of Fox Hill Kitchens Sesame Crumbs paired with the bold, bright flavors of our Low Sugar Orange Marmalade. This recipe is a wonderful option for family dinners and larger gatherings.
Prep Time10 minutes
Active Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Japanese
Keyword: low carb
Yield: 6 Servings

Materials

  • 1.5 lbs Salmon Fillets (wild, if possible)
  • 1/2 cup Avocado Oil Mayonnaise (recipe link in notes)
  • 1/4 tsp Togarashi Spice (optional)
  • 1 tsp Toasted Sesame Oil (optional)
  • 1/2 cup Fox Hill Kitchens Low Sugar Marmalade (link in notes)
  • 1 tbsp Unseasoned Rice Vinegar (or apple cider vinegar)
  • 2-4 tbsp Coconut Aminos (or wheat free tamari -more salty-)
  • 1/2 tsp Finely Grated GInger (optional)
  • 1 bag Fox Hill Kitchens Sesame Crumbs (link in notes)
  • Butter or Ghee (or fat of choice for frying)

Instructions

Prep Work

  • Combine mayonnaise, toasted sesame oil, and togarashi (if using)
  • Pat salmon fillets dry and brush generously with mayonnaise mixture
  • Add sesame crumbs to a wide bowl and flip salmon onto the crumbs, brushed side down, pressing the fillet into the crumbs
  • Brush the uncoated side of the salmon fillet with mayonnaise mixture, then flip and press into crumbs, so both sides are generously coated
  • Gently remove the coated fillets to a dish and repeat until all fillets and coated

Cooking The Salmon

  • Heat a frying pan that is large enough to hold all of the salmon, or fry in two batches
  • Add butter, ghee or fat of choice, enough to generously cover the bottom of the pan
  • Add the salmon and cook on medium for 2 to 3 minutes, until a lightly browned crust forms
  • Flip over and add more fat if necessary
  • Cook for 2 to 3 more minutes - longer if pieces are thick or if you prefer your salmon more cooked through (we prefer to have it rare to medium rare)
  • Remove salmon pieces to a plate, tray, or serving dish

Making The Teriyaki

  • Using the frying pan that the salmon was cooked in, turn down the heat to low (any butter or crumbs still in the pan will be a delicious addition, if not burnt, so they can be left in when adding the teriyaki ingredients)
  • Add the orange marmalade, unseasoned rice vinegar, coconut aminos, and grated ginger
  • Let the sauce bubble gently to thicken, stirring to keep even and keep from burning
  • For a richer flavor, whisk in an extra tablespoon of butter before removing from stove
  • Remove promptly from pan as soon as the teriyaki sauce is thickened to desired consistency (2-5 minutes)

Serve!

  • Spoon a few tablespoons of sauce onto a dinner plate and set a piece of salmon on the sauce. Garnish with cucumber or other fresh or pickled veggies like daikon radish
  • Optional- Garnish with a sprinkle of thin sliced green onion

Notes

LINKS
  • To check out our Low Sugar Marmalade: Click here
  • To check out our Sesame Crumbs: Click here
  • Find our 30 second Avocado Oil Mayonnaise recipe: Click here
 
MAKE AHEAD OPTIONS
This recipe can be made a day ahead, the salmon can be easily reheated in an air fryer at 400 for approximately 4 minutes or an oven or toaster oven at 450. Watch carefully as to not burn, and flip over if necessary to crisp both sides. Careful to not overcook as the salmon will dry out.
Heat the teriyaki sauce in a small saucepan or microwave add a small amount of water if the sauce is too thick after it has been warmed as it will liquify somewhat when heated.

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