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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Teriyaki Salmon with Jaca Glaze
Pan-seared salmon fillets finished with a homemade teriyaki glaze sweetened with Jaca rare sugar instead of brown sugar. All the sticky, savory-sweet flavor with 90% fewer sugar calories — ready in 30 minutes.
Ingredients
- 4 salmon fillets (6 oz each)
- to taste kosher salt
- to taste black pepper
- 2 tablespoons olive oil
- ¼ cup reduced-sodium soy sauce
- 4 tablespoons cold water, divided
- ¼ cup Jaca rare sugar (replaces 2 tablespoons brown sugar at 2x)
- 2 teaspoons fresh ginger, grated
- 2 teaspoons garlic, minced
- 1 teaspoon dry mustard powder
- 1 tablespoon cornstarch
- 2 teaspoons sesame seeds
- 2 green onions, thinly sliced
Sweetener Used
¼ cup Jaca rare sugar Allulose
Replaces: 2 tablespoons brown sugar
Instructions
- 1
In a small saucepan, combine the soy sauce, 3 tablespoons water, Jaca rare sugar, grated ginger, minced garlic, and mustard powder. Whisk together and set over medium-high heat.
- 2
Bring the mixture to a slight boil while whisking, then reduce heat to low.
- 3
In a small bowl, whisk together the cornstarch and remaining 1 tablespoon cold water. Add a bit at a time to the simmering sauce while whisking until it thickens slightly.
- 4
Once the sauce is thick but still pourable, remove from heat and stir in the sesame seeds and half the sliced green onions. Set aside.
- 5
Season the salmon fillets with salt and pepper. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- 6
Place the salmon skin-side down in the hot pan. Cook for 4–6 minutes, then carefully flip and cook another 4–6 minutes until tender and flaky (internal temp 145°F).
- 7
Remove from heat and pour the Jaca teriyaki glaze over the salmon. Garnish with remaining green onions and extra sesame seeds.
- 8
Serve over steamed rice with broccoli or your favorite veggies. This is a Jaca-adjusted healthier version — all the sweetness, none of the sugar spike.
Pro Tips
- Allulose dissolves and caramelizes just like brown sugar — your glaze will be indistinguishable from the original.
- Pat salmon fillets dry before searing for the best crispy skin.
- For added brightness, replace half the water in the sauce with orange or pineapple juice.
- Leftovers keep in the fridge for up to 4 days — reheat gently to avoid overcooking the fish.