Keto Sesame Ginger Salmon Recipe

This keto salmon recipe pairs flaky fish with a flavorful sesame ginger sauce. Per ~6oz fillet: 510kcal, 36g fat, 42g protein, 2.5g total carbs – 1.5g fiber = ~1g net carbs

  • Prep Time: 30m
  • Cook Time: 10m
  • Total Time: 40m
  • Serves: 2


  • 2 salmon fillets, 5-7 ounces each


  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil (or additional olive oil)
  • 1 tablespoon fish sauce
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon fresh ginger, minced
  • 2 cloves garlic, minced

Sesame Ginger Sauce

  • 1 tablespoon coconut or rice vinegar
  • 1 tablespoon fish sauce
  • 2 tablespoons soy sauce or liquid aminos
  • 2 teaspoons fresh ginger, minced
  • 1 tablespoon erythritol or other sweetener to taste
  • 1 clove garlic, minced
  • 1 teaspoon Sriracha or 1/2t crushed red pepper flakes (optional)
  • 2 teaspoons toasted sesame seeds
  • 1/4 teaspoon xanthan gum


Marinate Salmon

  1. Whisk together all marinade ingredients. Place salmon in a plastic bag or shallow bowl. Add marinade and toss to coat. Allow to marinate in the refrigerator for at least 30 minutes, and up to six hours.

Prepare Sesame Ginger Glaze

  1. In a small sauce pan over medium heat, whisk together all sauce ingredients, except for xanthan gum. Simmer for 4-5 minutes, until slightly thickened. Whisk in xanthan gum and simmer for an additional 2-3 minutes. Set aside to cool.

Prepare Salmon

  1. Preheat oven to 425F. Add ~1T of oil to an ovensafe skillet/pan over high heat.
  2. Once pan/oil are very hot (necessary to prevent sticking), remove salmon from marinade and add to pan, skin side up. Sear for 3 minutes.
  3. Carefully flip salmon so that it is skin side down. Generously top each piece with sesame ginger sauce, reserving some for serving if desired. Place skillet in preheated oven and bake for 5-6 minutes, or sauce is set and salmon is cooked through.
  4. Allow to rest for 3-5 minutes before serving. Serve topped with reserved sauce, chopped green onion, and/or additional sesame seeds.