Keto Teriyaki Sauce (Whole30, Paleo, Veg)

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Bookmark this one to come back to. This teriyaki sauce is a great basic sauce to add to any stir-fry protein or veg.

For the teriyaki sauce, I do like it on the sweeter side, but to keep this teriyaki sauce sugar-free I added some monk fruit sweetener (skip this to keep it Whole30). The coconut aminos in this recipe (rather than soya sauce) also help it have a slightly sweeter taste as well.

I added this teriyaki sauce to some salmon and dinner was ready in less than 15 minutes!

Just a quick sprinkle of S&P on some salmon fillets and pan fry with a splash of oil until golden brown on both sides, about 3-4 minutes a side. Set aside and then make your teriyaki sauce in the same pan. The sauce will help deglaze the pan and take on the flavour of your protein. And you will only have one dish to clean up in the end!

I served my salmon with some garlic bok choy (recipe from my EBook – grab your copy if you haven’t already). This was a really easy quick and healthy weeknight dinner. Going to put it on regular rotation!

Give this basic keto teriyaki sauce a go and tell me what you think! What will you put it on?

Keto Teriyaki Sauce

A sugar free simple teriyaki sauce that will work in any stir-fry. Ready in 5 minutes it works especially great with tofu, salmon or chicken!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: sauce
Cuisine: Chinese
Keyword: dairy free, gluten free, keto, Paleo, sugar free, Vegan, Vegetarian, Whole30
Servings: 1 cup


  • 1/2 cup coconut aminos
  • 4 tbsp apple cider vinegar
  • 1/2 tsp grated ginger
  • 1/2 tsp minced garlic
  • 1 1/2 tsp monkfruit sweetener (skip if making Whole30)
  • pinch red pepper flakes to taste
  • pinch salt to taste
  • 1 tsp arrowroot flour (optional – to thicken the sauce)
  • 1/4 cup water


  • In a large saucepan (you can use the same pan you stir-fried your veg or protein in), add all the sauce ingredients except the arrowroot flour and water.
  • Bring to a boil.
  • in a separate small bowl add the 1 tsp arrowroot flour, if using, and 1/4 cup water. Stir to dissolve the flour in the water creating a slurry.
  • Quickly pour the slurry into the boiling sauce ingredients and stir. Bring to a boil again.
  • The sauce will thicken up. If you want it thicker add a touch more slurry.
  • Pour your warm sauce over stir-fried veggies, salmon, chicken, whatever you like. Or use it as a dipping sauce.


Note: If you add the arrowroot flour slurry to thicken the sauce, it will congeal as it cools. To loosen it up again you will need to warm it up. This sauce is best served warm.

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