Maple Ginger Glazed Salmon

Maple Ginger Glazed Salmon is a keto, paleo, gluten-free, simple-to-prepare, baked sheet pan meal in an Asian maple ginger glaze that is sweet and tangy.

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A tasty, marinated, baked salmon dish is low-carb and low-calorie. 

Only a few ingredients are needed to make this recipe, and it’s perfect for serving with a side of steamed vegetables or a side salad.

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Salmon has so many health benefits in addition to being one of the most popular fish choices served at restaurants.

This fish is a superfood rich in healthy omega-3 fatty acids, protein, vitamin D, zinc, B12, and antioxidants.

This was inspired by my Keto Parmesan Crusted Fish recipe on this site.

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Ingredients for shopping

• 2 Salmon Fillets, skinless 
• 2 tablespoons Tamari Sauce, or coconut aminos for paleo
• 3 tablespoons Keto Maple Syrup, or organic maple syrup for paleo
• ½ tablespoon White Vinegar or Rice Vinegar
• ½ tablespoon grated fresh Ginger Root
• 1 Garlic Clove, minced
• ½ tablespoon Sesame Seeds and chopped Scallions for garnish *optional

See the printable recipe card for nutritional data and details.

Instructions

Preheat oven to 425℉ (220℃) and line a medium roasting pan or rimmed baking sheet with aluminum foil or parchment paper. In a small baking dish, stir together tamari sauce, maple syrup, vinegar, ginger, and garlic.

Place salmon in the marinade, skin side up, and refrigerate for 30 minutes to 1 hour. Save the marinade to cook and reduce later.

Place the salmon on the lined baking tray, skin side down, and bake for 9 to 15 minutes or until the fish is just barely cooked in the center for medium rare.

While the salmon is baking, pour the remaining marinade from the dish into a small saucepan and bring to a simmer over medium-high heat. Simmer until thicker and syrupy, about  6 to 9 minutes.

Remove the fish from the oven.

Pour the reduction sauce over the baked fish evenly.

Sprinkle with sesame seeds, and sliced scallions, and serve.

Substitutions

• Tamari Sauce- instead of tamari sauce, you can use coconut aminos or gluten-free soy sauce.
• White Vinegar - use Rice Vinegar in place of white vinegar.

Storage

Store the baked glazed salmon in a sealed container in the fridge for up to 3 days. Freeze in a sealed zippered freezer bag or container for up to 1 month.

Related

Looking for other recipes like this? Try these:

📖 Printable Recipe Card

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Maple Ginger Glazed Salmon

Stacey

Maple Ginger Glazed Salmon is a keto, paleo, gluten-free, simple-to-prepare, baked sheet pan meal in an Asian maple ginger glaze that is sweet and tangy.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

marinade time 30 minutes mins

Total Time 50 minutes mins

Course dinner, Main Course

Cuisine Asian

Servings 2

Calories 198 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 Salmon Fillets skinless
• 2 tablespoons Tamari Sauce or coconut aminos for paleo
• 3 tablespoons Keto Maple Syrup or organic maple syrup for paleo
• ½ tablespoon White Vinegar or Rice Vinegar
• ½ tablespoon grated fresh Ginger Root
• 1 Garlic Clove minced
• ½ tablespoon Sesame Seeds and chopped Scallions for garnish *optional

Instructions

 

• Preheat oven to 425℉ (220℃) and line a medium roasting pan or rimmed baking sheet with aluminum foil or parchment paper.
• In a small baking dish, stir together tamari sauce, maple syrup, vinegar, ginger, and garlic.
  2 tablespoons Tamari Sauce, 3 tablespoons Keto Maple Syrup, ½ tablespoon White Vinegar or Rice Vinegar, ½ tablespoon grated fresh Ginger Root, 1 Garlic Clove
• Place salmon in the marinade, skin side up, and refrigerate for 30 minutes to 1 hour. Save the marinade to cook and reduce later.
  2 Salmon Fillets
• Place the salmon on the lined baking tray, skin side down, and bake for 9 to 15 minutes or until the fish is just barely cooked in the center for medium rare.
• While the salmon is baking, pour the remaining marinade from the dish into a small saucepan and bring to a simmer over medium-high heat. Simmer until thicker and syrupy, about 6 to 9 minutes.
• Pour the reduction sauce over the baked fish evenly. Sprinkle with sesame seeds, and sliced scallions, and serve.
  ½ tablespoon Sesame Seeds

*As an Amazon Associate I earn from qualifying purchases.

Notes

*All Nutritional Data are Estimates Only and are Based on the Products I Used.*

Servings:2, Serving Size: One 6-ounce salmon fillet with 1 ½ tablespoon glaze, Net Carbs per Serving: 3g, Amounts Per Serving-

Nutrition

Serving: 6ouncesCalories: 198kcalCarbohydrates: 3gProtein: 34gFat: 3gSaturated Fat: 1gSodium: 998mgFiber: 0gSugar: 1g

Keyword baked salmon, keto salmon, maple ginger glazed salmon

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

Food safety

• Cook salmon to a minimum temperature of 125 °F (52°C)
• Do not use the same utensils on cooked food, that previously touched raw fish.
• Wash hands after touching raw fish
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.