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.
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.
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
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📖 Printable Recipe Card
Maple Ginger Glazed Salmon
Ingredients
- 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
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Notes
Nutrition
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
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