Salmon baked in a sweet and thick Asian inspired glaze, served with lime cilantro cauliflower rice!
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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’ll 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! And I think once you give it a try, you will love it too.
Ingredients in Asian Keto Salmon
- Fresh salmon
- Brown Swerve
- Liquid Aminos
- Sambal (plain or garlic)
- Rice vinegar
- Toasted sesame oil
- Fresh ginger
- Fresh garlic
- Optional: Garnish with sesame seeds
*Exact measurements are listed in the recipe card below.
How to Make Keto Asian Glazed Salmon
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, but you can serve this delicious Keto salmon recipe with any of your favorite low carb veggies.
Can I Freeze Leftover Salmon?
You absolutely freeze leftover cooked salmon but there is a slightly different texture to reheated salmon. I conducted a blind taste test with frozen then reheated salmon beside freshly cooked. The flavors were still amazing but the freshly cooked salmon was a good bit flakier.
That should not encourage you to throw out your leftover salmon. You can use reheated salmon in salads, salmon cakes, or in salmon casseroles.
Just thaw the cooked salmon in its air tight container in the refrigerator or immersed in cold water.
Is Salmon Keto?
It’s perfect for Keto! Honestly, salmon is perfect for any diet because not only is it an excellent source for omega-3 fatty acids, it’s also an excellent source for protein and potassium.
Just be cautious with the way you prepare it. Traditional marinades and sauces are usually loaded with hidden sugars. No need to worry about this low carb salmon recipe because it’s sugar free.
Best Salmon Tips
I don’t know about you, but I am really picky when it comes to choosing salmon. There are few things you can do to ensure all your Keto recipes have the freshest and best flavor.
- Wild caught or farm raised, which is best? Wild caught basically means the fish are raised naturally in the ocean or fresh water, and feeds off things in nature. If you have access to buy wild-caught, it’s preferred over farm-raised. Farm raised salmon have come a long way over the past several years and is perfectly safe to eat, but it does have a less rich flavor as wild caught because it is raised in closed areas and fed pellets made from fish meal and grains.
- When purchasing fresh salmon, whole filet or portions, it is best to cook it on the same day for optimal freshness.
- Unless the recipe specifically says otherwise, leave the skin on. Salmon cooks quickly and the skin acts as a fatty barrier to help keep the fish moist.
- When you’re ready to cook the salmon, don’t season it too soon. This will draw out the moisture and leave you with dried out fish.
- Don’t over cook it, it will be rubbery and dry. Salmon cooks really fast so keep a watch on it. It’s done when it is just become flakey. The USDA does recommend an internal temp of at least 145F to be considered safe to eat.
What Can I Serve with Asian Keto Salmon?
Any low carb veggie of you choice will pair well with this recipe. For inspirations, here are some of my favorite Keto side dishes that go great with salmon:
- Bacon Wrapped Green Beans
- Brussels Sprouts with Hot Bacon Dressing
- Cheesy Mashed Cauliflower
- Cheesy Roasted Asparagus with Crispy Prosciutto
- Parmesan Baked Artichoke Hearts
More Keto Salmon Recipes
- Bang Bang Salmon Cakes
- Baked Salmon in Foil
- Easy Skillet Salmon Piccata
- Baked Salmon with Creamy Dill Sauce
- Cajun Salmon Alfredo
Asian Glazed Salmon – Keto and Low Carb
- 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.