Salmon baked in a sweet and thick Asian inspired glaze, served with Lime Cilantro Cauliflower Rice!
My favorite way to prepare salmon is with an Asian glaze that is thick, rich and a little sweet! If you like salmon and Asian flavors, you are going to love this dish! I make a glaze out of very familiar flavors used in Asian cuisine and glaze these beautiful pieces of fresh salmon. They are baked at a high temperature and in about 20 minutes you will have the most delicious, flavorful salmon!
I’ve been making Asian glazed salmon for years. Before I started Keto, I typically used brown sugar or honey as my sweetener and/or Hoisin, which I loved! So this presented a bit of a challenge in trying to make it Keto friendly and low carb… enter Brown Swerve!
I use Swerve confectioners in almost all my baking, it’s really my very favorite sweetener. Brown Swerve is the closest thing to real brown sugar that I’ve used and it’s just perfect in this recipe! I really cannot say enough about this salmon, it’s really worth trying!
Ingredients
6 pieces of fresh salmon (about 2″ wide/4 ounce)
1/2 cup Brown Swerve
1/2 cup Liquid Aminos
1 teaspoon Sambal (plain or garlic)
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
2 teaspoons fresh ginger, grated
1 teaspoon fresh garlic, grated
Juice of 1/2 lime
Optional: Garnish with sesame seeds
Preparation
Preheat oven to 400F.
Mix all the ingredients in a cup and into a small saucepan over medium heat.
Simmer until reduced by by about a third. It should be on the thick and sticky side.
Place the salmon (skin side down) on a wire baking rack sprayed with nonstick spray and lined with foil to make cleanup much easier!
Brush the salmon with the glaze on all sides and bake for 10 minutes.
Remove the salmon from the oven and increase the temperature to 450F.
Brush some more of the glaze over the tops and bake for another 3-5 minutes on the top rack of your oven. Watch it closely, to make sure it doesn’t burn!
Allow to cool for a few minutes before serving.
I like to serve mine with my Lime Cilantro Cauliflower Rice.
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Asian Glazed Salmon - Keto and Low Carb
Ingredients
- 6 pieces of fresh salmon about 2" wide/4 ounce
- 1/2 cup Brown Swerve
- 1/2 cup Liquid Aminos
- 1 teaspoon Sambal plain or garlic
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons fresh ginger grated
- 1 teaspoon fresh garlic grated
- Juice of 1/2 lime
- Optional: Garnish with sesame seeds
Preparation
- Preheat oven to 400F.
- Mix all the ingredients in a cup and into a small saucepan over medium heat. Simmer until reduced by by about a third. It should be on the thick and sticky side.
- Place the salmon (skin side down) on a wire baking rack sprayed with nonstick spray and lined with foil to make cleanup much easier! Brush the salmon with the glaze on all sides and bake for 10 minutes.
- Remove the salmon from the oven and increase the temperature to 450F. Brush some more of the glaze over the tops and bake for another 3-5 minutes on the top rack of your oven. Watch it closely, to make sure it doesn't burn!
- Allow to cool for a few minutes before serving. I like to serve mine with my Lime Cilantro Cauliflower Rice.
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