Sesame Ginger Salmon


I get my chinese take out fix from time to time. I don’t believe in depriving myself in dieting. I try to be paleo/low carb 80% of the time. If I told myself I could never have chinese food, waffles, or pizza again, I would probably want it even more. And when I would have it I would feel really bad about myself and gross. Everything in moderation. If I can remember the last time I had chinese take out, it’s probably too soon to have it again. I go about it that way with a lot of carb-loaded foods. I can’t remember the last time I had a hamburger on a bun….well….now I know what I’m gonna eat the next time I feel like indulging.

Anyway, I found this salmon recipe on the blog How Sweet It Is. Whip this salmon up with your favorite veggie side dish and dinner is served! Marinate it overnight or while you’re at work, class, whatever. Then throw it in the oven when you get home. Enjoy!


1.5 lbs raw salmon

1/4 cup olive oil

2 tablespoons toasted or plain sesame oil

2 tablespoons rice vinegar..Not exactly paleo, but come on…it’s just two tablespoons.

2 tablespoons coconut palm sugar

2 tablespoon wheat-free Tamari sauce

2-3 garlic cloves, grated

1 tablespoon/1inch freshly grated ginger. I freeze any fresh ginger root I get. Makes it easier to grate.

1-2 tablespoons toasted or plain sesame seeds

4 green onions, sliced for garnish

Salt and pepper to taste

Ingredients for Glaze:

1/4-1/2 cup honey. I added more honey because I like a thicker glaze. I used 1/4 cup like the original recipe called for and it was too runny.

1 teaspoon toasted or plain sesame oil

1 teaspoon soy sauce or wheat-free Tamari sauce

1/2 teaspoon freshly grated ginger

1/2 teaspoons toasted or plain sesame seeds

Add a little Sriracha sauce for a kick 😉


1. Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray or rub it down with some olive oil and a paper towel.

2. In a large bowl or baking dish, combine olive oil, sesame oil, wheat-free Tamari sauce, garlic, ginger, rice vinegar, coconut palm sugar, and whisk well until combined. Add salmon to the dish or bag everything in a ziplock bag, then refrigerate and marinate for at least 30 minutes. The longer you marinate, the better it will taste. I let mine sit overnight.

3. Once you’re ready to cook it, preheat the broiler in your oven. If you have an oven like mine, you will want to put it on the High setting. Another option is to preheat your oven to 450F. Cooking time is the same.

4. While you wait for the oven to preheat, combine all of the glaze ingredients in a bowl and whisk until smooth.

5. Remove salmon and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place in the oven on the top rack. Cook for 10-15 minutes, depending on the salmon’s thickness, until opaque and easily flakable with a fork. Keep an eye on it. I had one thick piece of salmon that took 20 minutes. Another way you can tell salmon is cooked is when you see a little of the white juices come out of the salmon…Ew…

Serve immediately with the glaze and green onions on top.



  1. Another successful dinner at the Flynn household. I let the salmon marinate overnight as you suggested and it was delicious. My dad liked the fish so much he didn’t want to add the glaze. I, however, did and loved it.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s