Teriyaki Salmon with Jaca Glaze

Pan-seared salmon fillets finished with a homemade teriyaki glaze sweetened with Jaca (allulose) instead of brown sugar. All the sticky, savory-sweet flavor with 90% fewer sugar calories — ready in 30 minutes. This is a Jaca-adjusted healthier version of the classic.

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4

Ingredients:

• 4 salmon fillets (6 oz each)
• Kosher salt and black pepper to taste
• 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

Instructions:

— 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.

— Bring to a slight boil while whisking, then reduce heat to low.

— In a small bowl, whisk together cornstarch and remaining 1 tablespoon cold water. Add a bit at a time to the simmering sauce while whisking until it thickens slightly.

— Once the sauce is thick but still pourable, remove from heat and stir in sesame seeds and half the sliced green onions. Set aside.

— Season salmon fillets with salt and pepper. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.

— Place salmon skin-side down. Cook 4–6 minutes, flip carefully, cook another 4–6 minutes until tender and flaky (145°F internal).

— Remove from heat, pour the Jaca teriyaki glaze over the salmon. Garnish with remaining green onions and extra sesame seeds.

— Serve over steamed rice with broccoli or your favorite veggies.

Tip: Allulose dissolves and caramelizes just like brown sugar — your glaze will be indistinguishable from the original. Pat salmon dry before searing for the best crispy skin.