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Sugar-Free Teriyaki Grilled Salmon Salad

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

Indulge in a delightful and diabetes-friendly dish with our Sugar-Free Teriyaki Grilled Salmon Salad. This recipe combines the succulent flavors of grilled salmon with a tangy, sugar-free teriyaki sauce, all served atop a bed of crisp mixed greens, fresh vegetables, and fragrant herbs. With its low-carb, high-protein profile, this dish is not only compatible with the SOZA weightloss program but also satisfies your taste buds and nourishes your body. Get ready to savor a guilt-free, restaurant-worthy meal that will leave you feeling satisfied and energized.

Serving suggestions/tips:

Serve the Sugar-Free Teriyaki Grilled Salmon Salad immediately after assembling to enjoy the freshness and textures of the salad greens and vegetables.

For an extra burst of flavor and crunch, sprinkle some sesame seeds over the dish before serving.

Pair this salad with a side of steamed broccoli or cauliflower rice for a complete and balanced meal.

Adjust the thickness of the teriyaki sauce to your liking by adding more or less xanthan gum.

Customize the salad by adding other low-carb vegetables or herbs of your choice, such as bell peppers or mint leaves, to enhance the flavors and nutritional value.



Prep Time


Total Time







Low-carb high-protein diabetic-friendly sugar-free gluten-free grain-free keto-friendly paleo-friendly whole foods clean eating healthy fats omega-3 rich nutrient-dense diabetes management weight loss balanced meal nutrient-rich vitamin-packed fiber-rich antioxidant-rich heart-healthy diabetic diet satiating flavorful homemade restaurant-quality nutritious nourishing guilt-free.


For the Teriyaki Sauce:

  • 1/4 cup reduced-sodium soy sauce

  • 1/4 cup water

  • 2 tablespoons rice vinegar

  • 1 tablespoon minced garlic

  • 1 tablespoon grated ginger

  • 1 tablespoon granulated sugar substitute (such as erythritol or stevia)

  • 1/4 teaspoon xanthan gum (optional, for thickening)

For the Salmon:

  • 2 salmon fillets (4-6 ounces each)

  • Salt and pepper to taste

  • Cooking spray

For the Salad:

  • 4 cups mixed salad greens

  • 1 cup thinly sliced cucumbers

  • 1/2 cup shredded carrots

  • 1/4 cup sliced scallions (green onions)

  • 2 tablespoons chopped fresh cilantro or parsley

  • Sesame seeds for garnish (optional)


  1. In a small saucepan, combine the soy sauce, water, rice vinegar, minced garlic, grated ginger, and granulated sugar substitute. Bring the mixture to a simmer over medium heat, stirring occasionally.

  2. If desired, sprinkle the xanthan gum over the sauce while whisking to thicken it. Continue to simmer for 2-3 minutes until the sauce has thickened slightly. Remove from heat and set aside.

  3. Preheat your grill or grill pan to medium-high heat. Season the salmon fillets with salt and pepper.

  4. Lightly coat the grill grates or grill pan with cooking spray to prevent sticking. Place the salmon fillets on the grill and cook for about 4-5 minutes per side, or until cooked to your desired level of doneness. Remove from heat.

  5. While the salmon is cooking, prepare the salad. In a large bowl, combine the mixed salad greens, sliced cucumbers, shredded carrots, sliced scallions, and chopped cilantro or parsley.

  6. Divide the salad mixture onto two plates. Place a grilled salmon fillet on top of each salad.

  7. Drizzle the teriyaki sauce over the salmon and salad. Sprinkle with sesame seeds, if desired.

  8. Serve immediately and enjoy!


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

98% would recommend

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