This keto glazed salmon is an easy dish made with a honey-flavored glaze. Low carb, sugar free, and gluten free recipe.
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This recipe is easy enough for a weeknight meal; make the glaze, broil the salmon, brush the glaze over, and it's done!
To make the glaze I combined soy sauce, rice vinegar, garlic paste, ginger paste and imitation honey. Here are some honey options:
- Nature’s Hollow – 1g net carb per tablespoon, and sweetened with xylitol. It's a little thinner than regular honey but has a good flavor. Available from Netrition.
- Honey Tree – I picked mine up from Walmart – current price according to their site is $2.38. It is thick and gloopy, and tastes very good. However, it is sweetened with maltitol and is 2g net carbs per tablespoon.
- Choc Zero Maple Vanilla Syrup – this will change the flavor profile of the dish, but it will still be tasty! It's sweetened with monkfruit and is 1g net carb per tablespoon. Buy it from Amazon!
How to Make Low Carb and Keto Glazed Salmon
As mentioned above, you'll need to choose your honey alternative. I use HoneyTree because the amount used was under the serving suggestion, and that small amount of maltitol doesn't affect me. Add it to a small saucepan together with some soy sauce, rice vinegar, garlic paste, and ginger paste. Bring to the boil and let bubble for 5 minutes or until it has reduced and thickened.
Meanwhile, place the salmon onto a lined baking sheet. I prefer to keep the skin on for ease of moving the salmon after cooking! Season well with salt and pepper.
Place under a pre-heated broiler, about 6″ from the heat. Cook until almost done, about 8-10 minutes depending on thickness of the fish and personal preference. The center should be at least 145F.
Brush the glaze over the salmon.
Return to the broiler for one minute, then transfer it to a serving platter.
Serve with steamed vegetables like broccoli or asparagus, or cauliflower rice!
- 4 tbs soy sauce (or tamari)
- 4 tbs rice vinegar
- 3 tbs imitation honey
- 1 tsp ginger paste
- ½ tsp garlic paste
- 1 lb salmon fillet, skin-on
- salt and black pepper
- Preheat the broiler to high heat.
- Add the soy sauce, rice vinegar, honey, garlic paste, and ginger paste to a small saucepan. Bring to the boil and let bubble for 5 minutes or until it has reduced and thickened.
- Meanwhile, place the salmon onto a lined baking sheet and season well with salt and pepper.
- Place under the broiler, about 6" from the heat. Cook until almost done, about 8-10 minutes depending on thickness of the fish and personal preference. The center should be at least 145F.
- Brush the glaze over the salmon. Return to the broiler for one minute, then transfer it to a serving platter.
2g net carbs per serving (quarter of the salmon)
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Nutrition InformationYield 4 Serving Size Quarter of the salmon
Amount Per Serving Calories 292Total Fat 15gSaturated Fat 3gCholesterol 71mgSodium 1112mgCarbohydrates 18gNet Carbohydrates 2gFiber 0gSugar Alcohols 16gProtein 26g