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Low-sugar Teriyaki Salmon Salad

average rating is 3 out of 5, based on 150 votes

Here are some serving suggestions to complement your Teriyaki Salmon Salad:

  1. Cauliflower Rice: A low-carb alternative to traditional rice. You can sauté it with a bit of olive oil, garlic, and green onions for added flavor.

  2. Steamed Broccoli: These nutrient-packed florets offer a great texture contrast to the salad and work wonders in soaking up any additional dressing.

  3. Seaweed Salad: This can introduce a nice umami flavor, and it's a traditional accompaniment to many Asian dishes, including salmon.

  4. Shirataki Noodles: Known for being incredibly low in calories and carbs, they can be lightly sautéed with some garlic and a splash of soy sauce for a noodle side dish without the guilt.

  5. Miso Soup: Light and flavorful, a bowl of miso soup with tofu and seaweed can be warming and comforting.

  6. Green Tea or Herbal Tea: These teas can aid in digestion and are a great way to wrap up your meal.

  7. Chilled Zucchini Soup: For those hot days, a refreshing zucchini soup can be a delightful starter.

  8. Pickled Vegetables: These can be a tangy and crunchy addition to your meal, aiding in digestion.

  9. Almond Flour Garlic Bread: A low-carb alternative to regular bread, this can be baked in advance and served on the side.

  10. Avocado Slices: The creaminess of avocado pairs well with the richness of salmon and can be added either within the salad or as a side.



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Low-Carb Meals High-Protein Recipes Diabetic-Friendly Dishes Soza Weight Loss Recipes Seafood Delights Healthy Asian Fusion Nutrient-Packed Salads Sustainable Eating Summer Recipes Quick and Easy Meals.


  • For the Salmon:

    • 4 salmon fillets (each weighing about 6 oz to ensure 20-30 grams of protein per serving)

    • 1/4 cup low-sodium soy sauce or tamari

    • 1 tablespoon erythritol or stevia (suitable for diabetics)

    • 1 clove garlic, minced

    • 1 teaspoon grated fresh ginger

    • 1 tablespoon sesame oil

  • For the Salad:

    • 8 cups mixed salad greens (e.g., kale, spinach, arugula)

    • 1/2 cup cherry tomatoes, halved

    • 1 cucumber, spiralized or thinly sliced

    • 1/4 cup edamame beans, shelled

    • 2 green onions, sliced

    • 1 tablespoon chia seeds, for added protein and texture

  • For the Dressing:

    • 3 tablespoons olive oil

    • 1 tablespoon apple cider vinegar

    • 1 teaspoon low-sodium soy sauce or tamari

    • 1/2 teaspoon erythritol or stevia

    • 1 teaspoon grated fresh ginger


  1. Marinate the Salmon: Combine soy sauce or tamari, erythritol or stevia, garlic, ginger, and sesame oil in a bowl. Add the salmon fillets and ensure they're well-coated. Marinate for at least 30 minutes in the refrigerator.

  2. Prepare the Dressing: Whisk together olive oil, apple cider vinegar, soy sauce or tamari, erythritol or stevia, and ginger in a bowl. Set aside.

  3. Cook the Salmon: Preheat a grill or stovetop pan over medium heat. Cook the salmon for about 4-5 minutes on each side, or until it reaches the desired level of doneness.

  4. Assemble the Salad: Toss the salad greens, cherry tomatoes, cucumber, edamame, and green onions together.

  5. Serve: Place the salads on individual plates and top with a salmon fillet. Drizzle with the dressing and sprinkle with chia seeds.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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