Baked Salmon Recipe
This baked salmon is a simple, family-friendly dinner made with a sweet and savory teriyaki glaze. With minimal prep and a quick cook time, it's a reliable option for busy weeknights and easy leftovers.
Servings: 4
Calories: 172kcal
Ingredients
Sauce
- ¼ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup brown sugar/golden monkfruit sweetener
- 2 cloves garlic minced
- 2 tsp fresh minced ginger
- ¼ tsp xantham gum
Salmon
- 1 lb salmon filets skin on
- Green onions sliced
- Sesame seeds
Instructions
- In a large bowl, combine the soy sauce, water, monkfruit, garlic, and ginger and place the salmon in the sauce. Cover and allow to marinate for 30 minutes.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Spray with cooking spray and set aside.
- Reserving the marinade, remove the salmon and place skin side down on the baking sheet. Bake the salmon in the preheated oven for 10-15 minutes, or until it reaches an internal temperature of 145 degrees.
- While the salmon bakes, pour the remaining marinade into a saucepan along with the xantham gum and heat over medium heat. Simmer for about 5-10 minutes, or until thickened, whisking frequently. Set aside.
- Once the salmon is fully cooked, remove from the oven and drizzle the thickened sauce over it. Top with green onions and sesame seeds. Serve!
Notes
- Nutrition calculated using golden monkfruit sweetener
- Xantham gum is optional but helps the sauce thicken and not be so watery.
- Leftovers keep in the fridge for up to 3 days. I recommend storing the sauce and salmon separately until ready to heat and serve.
Nutrition
Serving: 1/4 of recipe | Calories: 172kcal | Carbohydrates: 3.3g | Protein: 27g | Fat: 6g | Cholesterol: 58mg | Sodium: 514mg | Fiber: 0.4g | Sugar: 0.9g