1.   Rinse and pat dry the salmon. Coat the skin side with half of the keto teriyaki glaze, place skin side down onto a parchment lined baking sheet. Coat the top with the rest of the keto teriyaki glaze. Set aside to marinate for 30 minutes to 1 hour

2.   Preheat your oven to 400 F or 200 C. Place the salmon in the middle position of your preheated oven and bake for 10 to 15 minutes. Baking time will depend on thickness of the salmon fillet. Insert thermometer into the thickest part of the fillet. Salmon is done when the internal temperature is between 145 F (min) to 160 F or 63 C (min) to 71 C. An alternate test is to insert a fork and gently spread flesh to see if it flakes

3.   Remove from oven and let rest 10 minutes before cutting and serving. Leftovers can be stored in a sealed container in the fridge for up to 5 days