This Baked Sesame Ginger Salmon is a quick and easy meal, low in carbs - keto friendly - and FULL of flavour. Served on a bed of veggies and with a scoop of my cilantro pesto, it's a fantastic meal for the whole family!
One great thing about going low carb is that we’ve ended up eating a lot more fish, as a result.
I love fish, but when you have the option of eating pretty much anything - and you live in a foodie PARADISE of a city - it can be easy to forget to get some fish in there.
I’m going to be getting more keto salmon recipes up here over the next while, and I’m starting with this keto sesame ginger salmon.
Before going keto, one of my favourite ways to make baked salmon was actually an easy baked salmon recipe. I’d marinate the salmon in a bit of ginger and sesame oil, cover it in brown sugar, and bake it until iut was glazed and amazing.
Now that keto brown sugar substitute is a thing - it wasn’t on past stints on low carb! - I definitely had to keto-ify that favourite salmon recipe!
Keto Sesame Ginger Salmon
I didn’t just adjust the actual salmon recipe, though - I had to alter the presentation. We’d usually have this with rice, and that just wasn’t going to work for me now.
I decided against using konjac rice, in favour of serving this as a Sesame ginger salmon bowl. Always good to get some extra greens in, right?
Making up a small batch of my Thai-inspired cilantro pesto was the perfect thing to tie together the sesame ginger salmon and veggies, acting as a kind of salad dressing.
The salmon heats it up a little, melts the oil, and it coats the salad beautifully, adding a fantastic burst of flavour.
Marinated baked salmon is always a great choice for a quick and easy meal, the glaze and pesto really elevate it.
Anyway, let’s get to it!
Baked Sesame Ginger Salmon Ingredients
Many of the ingredients in this recipe are pretty straightforward, but I have a few notes on some of them:
Salmon:
I like cooking this as individual portions, so that each serving has a good amount of glaze - top and sides. I LOVE the glaze, so the more surface area, the better!
Brown Sugar Substitute
I have two different brands of brown sugar substitute on hand - Swerve Brown Sweetener, and Truvia Sweet Complete Brown Sweetener with the Stevia Leaf.
Both work great for this, but if you’re buying the Truvia one, be sure to check the label!
That brand has two different brown products: One - the one I use - has “Zero calories” on the front, and is a keto friendly sweetener.
The other is the “Brown sugar blend”, which is a mix of sugar substitute and actual brown sugar. It’s lower calorie than the real stuff, but NOT keto friendly.
Ginger Puree
I tend to use ginger puree that comes jarred - I always keep some in the fridge. Feel free to use freshly grated / pureed ginger, if that’s more your speed.
Soy Sauce
I tend to use “soy sauce” as a catch all term for soy sauce / coconut aminos / tamari. Use whichever you prefer!
The Salad
I tend to keep the salad pretty basic, and let the baked salmon and pesto take center stage.
While I used to include beets and carrots before going keto, these days the salad tends to be:
Salad greens
Cucumber
Avocado
Red cabbage
Green onions
... and I'll usually toss some sesame seeds over the glazed salmon just as I'm serving it up.
How to Make Keto Sesame Ginger Glazed Salmon
Full recipe follows, here is the pictorial overview!
Marinade:
Place salmon in a plastic baggie.
Whisk together the marinade ingredients, add to the plastic baggie. Seal the bag, gently turn to coat salmon.
Chill for 30 minutes.
Marinating the salmon.
Glazed Salmon:
Preheat oven to 400 F, line a baking sheet with parchment paper.
Place salmon portions - skin side down, if applicable - on prepared baking sheet. Season with a little salt and pepper, set aside.
Whisk together the glaze ingredients, gently spread over the salmon.
Glazing the Salmon
Bake for 15 minutes, or just until cooked through - it will easily flake with a fork.
As the salmon is baking, prepare your cilantro pesto:
Cilantro Pesto:
Measure everything except the salt into the food processor.
Blitz until everything is well chopped and blended to a good consistency.
Season with salt, to taste.
To serve:
Prepare a bed of salad or veggies of choice.I usually start with a bed of mixed greens, along with some sliced up cabbage.
I usually start with a bed of mixed greens, along with some sliced up cabbage.
From there, I arrange some veggies: : Cucumber, watermelon radish, green onions. Sometimes I’ll spiralize some zucchini, or add some avocado slices.
Once you’re happy with your base, add a scoop of pesto to the plate. I just divide the whole recipe between the two plates.
The salads prepped and ready to go when the salmon comes out of the oven!
When the salmon is done, carefully lift it up off the skin, place it on the salad, and serve!
More Low Carb Fish & Seafood Recipes
Looking for more low carb or keto fish recipes? I’ve got you covered!
Keto Spicy Salmon Poke Bowl
Low Carb Keto Chirashi Bowl
Keto Crab Cakes
Tuna Poke Bowl
Grilled Cilantro Lime Shrimp
Keto Clam Chowder
Salmon Crudo
Low Carb Shrimp Curry
Keto Paella
Hot Smoked Salmon
Keto Jambalaya
Pesto Shrimp Palmini
Low Carb Spinach Feta Salmon Pinwheels
Keto Sushi
Crunchy Keto Coconut Shrimp
Seared Scallops with Dijon Wine Sauce
Keto Cod au Gratin
Keto Fish Cakes & Tartar Sauce
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Baked Sesame Ginger Glazed Salmon
Equipment
- 1 Baking sheet
- Parchment paper
- mini food processor
Ingredients
- 2 portions Fresh boneless salmon
Marinade:
- 1 tablespoon Olive oil
- 1 tablespoon Sesame oil
- 2 teaspoon Ginger puree
- 1 teaspoon Rice vinegar or lime juice
- 2 Garlic cloves pressed or minced
Glaze:
- 2 tablespoon Sugar substitute Brown
- 1 teaspoon Ginger puree
- 1 teaspoon Sesame oil
- 1 teaspoon Soy sauce
- Pinch Ground Pepper
- Pinch Salt
Cilantro Pesto:
- 2 cups Fresh cilantro large stems removed, and packed well.
- 3 tablespoon Olive oil
- 2 tablespoon Peanuts
- 1 Green onion
- 2 Garlic cloves pressed or minced
- ½ teaspoon Sriracha
- 2 teaspoon Fresh lime juice or calamansi juice
- Salt to taste
Instructions
Marinade:
- Place salmon in a plastic baggie.
- Whisk together the marinade ingredients, add to the plastic baggie. Seal the bag, gently turn to coat salmon.
- Chill for 30 minutes.
Glazed Salmon:
- Preheat oven to 400 F, line a baking sheet with parchment paper.
- Place salmon portions - skin side down, if applicable - on prepared baking sheet. Season with a little salt and pepper, set aside.
- Whisk together the glaze ingredients, gently spread over the salmon.
- Bake for 15 minutes, or just until cooked through - it will easily flake with a fork.
- As the salmon is baking, prepare your cilantro pesto:
Cilantro Pesto:
- Measure everything except the salt into the food processor.
- Blitz until everything is well chopped and blended to a good consistency.
- Season with salt, to taste.
To serve:
- Prepare a bed of salad or veggies of choice.I usually start with a bed of mixed greens, along with some sliced up cabbage.I usually start with a bed of mixed greens, along with some sliced up cabbage.From there, I arrange some veggies: : Cucumber, watermelon radish, green onions. Sometimes I’ll spiralize some zucchini, or add some avocado slices.
- Once you’re happy with your base, add a scoop of pesto to the plate. I just divide the whole recipe between the two plates.
- When the salmon is done, carefully lift it up off the skin, place it on the salad, and serve!
Notes
Nutrition
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