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This Blackened Ginger Glazed Salmon has just 6 ingredients and is light, healthy, and super easy. It also has the best flavor, even non fish lovers like it! Get a wholesome dinner on the table in no time at all! Paleo, low carb, and real food deliciousness!
5 from 1 vote
Nutrition Facts
Blackened Ginger Glazed Salmon
Amount Per Serving (1 serving with glaze)
Calories 225 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 94mg31%
Sodium 700mg30%
Potassium 26mg1%
Carbohydrates 17g6%
Sugar 15g17%
Protein 28g56%
Vitamin A 150IU3%
Vitamin C 0.8mg1%
Calcium 30mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:4 servings
Blackened Ginger Glazed Salmon
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins

Just 6 ingredients, this wholesome dish is light, healthy, and super easy. 

For the glaze:
  • 3 tablespoons honey
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons low sodium soy sauce or Bragg’s liquid aminos
  • 1/4 teaspoon ground ginger
  • 1 clove garlic, crushed or minced
For the complete meal:
  • Ginger glaze recipe from above, divided
  • 4 Alaska salmon fillets (4oz-5oz each)
  • Optional for topping: chopped pecans, chopped parsley or chopped cilantro and sesame seeds
  • Roasted or steamed veggies or a side salad
For the ginger glaze:
  1. Add all glaze ingredients to a small jar with a lid and shake vigorously to combine. 

For the salmon with glaze:
  1. Add 1/4 cup glaze to large baggie with salmon fillets and allow salmon to marinate for about 30 mins. Be sure to reserve glaze for pouring over salmon during cooking.

  2. Spray large skillet with a generous amount of cooking spray or about 1/2 tablespoon olive or avocado oil and heat over medium to high heat. Add salmon fillets, skin side down, cover with lid (or use a baking sheet to cover the skillet) and cook at a high heat for about 3 mins. Remove lid, flip salmon, pour glaze from baggie over the top of the salmon and cook for another few minutes and until salmon is cooked through.

  3. Remove salmon from skillet and to plate with veggies or salad. I like to use the remaining glaze in the jar for a vinaigrette, about 1-2 tablespoons per serving. Feel free to add chopped parsley and sesame seeds to top salmon. Enjoy!

Recipe Notes

*For my veggies, you see pictured, (and to feed 4) I used 4 cups shredded cabbage, 3 cups cauliflower rice, 4 cups broccoli florets, 8 mini peppers, all pan-fried in a skillet and then topped the veggies with 2 cups fresh rainbow mix micro greens. 

**Nutritional information includes glaze, but does not include veggie sides.

Author: Kim
Course: Main Course

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