Salmon Teriyaki With Roasted Broccoli (Low Carb) | CookOS

Salmon Teriyaki With Roasted Broccoli

Name: Salmon Teriyaki With Roasted Broccoli (Low Carb)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 3 servings
Cuisine: Asian
Ingredients: 2 (6 oz) salmon filets; 10 oz cauliflower rice; 10 oz broccoli; 2 (1 oz) packets of Teriyaki sauce; ½ tbsp sesame seeds

This salmon teriyaki pairs rich, flaky salmon filets glazed in savory teriyaki with roasted broccoli and cauliflower rice for a low-carb, nutrient-dense meal. The sesame seed garnish adds a finishing touch of umami and texture.

🌍Asian 🥗Keto 🥗Pescatarian 🏷️Low-carb 🏷️Salmon 🏷️Teriyaki Broccoli

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🏷️

🏷️Cauliflower rice

Total

45 min

Servings

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 (6 oz) salmon filets
10 oz cauliflower rice
10 oz broccoli
2 (1 oz) packets of Teriyaki sauce
½ tbsp sesame seeds

5 Ingredients

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Instructions

1
Top Pan (add: sesame or olive oil, salt, pepper) - Remove teriyaki sauce from freezer and allow to thaw during the cook. Open salmon and place on the roasting rack (handles facing up) in a Suvie pan. Season with 1 tbsp oil (2 tbsp), 1/2 tsp (1 tsp) salt and freshly ground pepper. Place salmon in the Top Zone of Suvie.
2
Bottom Pan (add: sesame or olive oil, salt, pepper) - Before opening, tap cauliflower rice and broccoli packages against the countertop to break up any large pieces. Open cauliflower rice and broccoli packages and add to a separate Suvie pan. Season with 1 tbsp oil (2 tbsp), 1/2 tsp (1 tsp) salt and freshly ground pepper. Place cauliflower rice and broccoli in the Bottom Zone of Suvie.
3
Input settings and select Cook Now or Schedule. (Make sure to select "Yes" when prompted for Cooking from Frozen): Bottom Zone: Roast at 325°F for 15 minutes for 2 people, or 20 minutes for 4. Top Zone: Roast at 325°F for 13 minutes for 2 people, or 23 minutes for 4.
4
When cook is complete remove pans from Suvie and set aside salmon to rest for 4 minutes. Stir cauliflower rice and broccoli together and season to taste with salt. Divide between plates. After resting, divide salmon between plates and drizzle with the teriyaki sauce. Garnish with sesame seeds.

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Tips & Notes

Pro tips

Pat salmon filets completely dry before glazing to help the teriyaki sauce adhere and create a light caramelized exterior.
Roast broccoli at 425°F until edges are charred and tender (12–15 minutes) to maximize flavor and bring out natural sweetness.
Apply teriyaki glaze during the last 5 minutes of baking to prevent burning while ensuring it coats and sets on the salmon.
Sprinkle sesame seeds immediately after plating while the glaze is still warm so they adhere to the salmon.

Substitutions

Broccoli → broccolini or asparagus (maintains roasting time, similar flavor profile)
Cauliflower rice → shirataki noodles or zucchini rice (zero-carb alternatives)
Sesame seeds → sliced green onions or toasted nori strips (different garnish, same umami boost)

Storage & make-ahead

Store cooked salmon and vegetables separately in airtight containers for up to 2 days; reheat gently in a 325°F oven for 5–8 minutes to avoid drying out the fish.

Common Questions

How do you know when salmon teriyaki is cooked through?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). The flesh will turn opaque and pull away slightly from the skin.

Can you make this recipe ahead?

Yes. Cook the salmon and roasted vegetables up to 2 days in advance, store separately in airtight containers, and reheat gently in a 325°F oven for 5–8 minutes.

What's a good substitute for cauliflower rice?

Regular white or brown rice works well, though it raises carbs. Zucchini noodles or shirataki noodles are lower-carb alternatives that pair nicely with teriyaki.