Grilled Teriyaki Salmon Packets

Serves 4.

Note: This easy recipe was inspired by a trip to a Japanese hibachi restaurant. To complete the experience, serve this dish along with some cauliflower rice. From "Keto BBQ," by Faith Gorsky and Lara Clevenger (Adams Media, 2021).

• 4 (6-oz.) salmon fillets

• 1 medium zucchini, trimmed and sliced

• 2 c. broccoli florets

• 1 small yellow onion, peeled and sliced

• 4 tsp. avocado oil

• 3⁄4 tsp. salt

• 1⁄4 tsp. ground black pepper

• 1⁄2 c. Hawaiian Barbecue Sauce, warmed (see recipe)


Preheat grill to medium-high heat. Cut four (12- by 18-inch) rectangles of heavy-duty foil.

Place 1 salmon fillet in the center of each foil rectangle and evenly top with zucchini, broccoli, onion, oil, salt and pepper. Fold foil over salmon and vegetables to seal each packet.

Grill foil packets 5 to 6 minutes on each side. The fish will be opaque and flake easily with a fork when it's done. Let packets rest 5 minutes before carefully opening them.

Serve each packet with 2 tablespoons Hawaiian Barbecue Sauce.

Hawaiian Barbecue Sauce

Makes 1 cup.

Note: Allulose is a low-calorie sweetener that can be found in the baking aisle of many major supermarkets. If you don't have tamari sauce, which is found in the Asian foods section of supermarkets, you can use low-sodium soy sauce. From "Keto BBQ," by Faith Gorsky and Lara Clevenger (Adams Media, 2021).

• 1⁄2 c. granulated allulose sweetener (see Note)

• 1⁄2 c. water

• 1⁄4 c. apple cider vinegar

• 1⁄3 c. chopped fresh pineapple

• 2 tbsp. tamari sauce (see Note)

• 2 tbsp. tomato paste

• 1 medium clove garlic, peeled and minced

• 1 tsp. grated fresh ginger

• 1⁄4 tsp. molasses

• 1⁄8 tsp. salt

• 1⁄8 tsp. ground black pepper


In a medium saucepan over medium heat, combine allulose and water. Bring to a full boil.

Whisk in vinegar, pineapple, tamari sauce, tomato paste, garlic, ginger, molasses, salt and pepper and return to a full boil.

Boil 3 to 5 minutes, whisking frequently, until sauce reaches the desired thickness. Remove from heat and cool slightly. Using an immersion or standing blender, purée until smooth.

Serve immediately or store covered in a glass container in the refrigerator up to 1 month.