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.
Prep Time5 minutesmins
Cook Time15 minutesmins
marinade time30 minutesmins
Total Time50 minutesmins
Course: dinner, Main Course
Cuisine: Asian
Keyword: baked salmon, keto salmon, maple ginger glazed salmon
Servings: 2
Calories: 198kcal
Author: Stacey
Ingredients
2Salmon Filletsskinless
2tablespoonsTamari Sauceor coconut aminos for paleo
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
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-