Sesame Ginger Glazed Salmon

Sesame Ginger Glazed Salmon Brown Rice String Beans - My Body My Kitchen

Here’s an easy way to make sesame ginger glazed salmon.  If you’d like to try this recipe with another type of fish be sure to check out my previous posts on mercury levels in fish to determine your best alternative.

While working on this recipe I came across this helpful post on that answers the question, “How much is a serving of fish?”.  What I like about this table is that shows he serving size based on body weight and for uncooked and cooked fish.  

The typical serving size for fish is between 3 ounces and 6 ounces.  In this recipe you will cut 2 pounds of uncooked salmon into 6 equal-sized pieces, resulting in a serving size of 5.3 ounces of uncooked salmon. That’s about 4 ounces of cooked salmon.

I enjoyed this salmon with some string beans and brown rice.

2 Lbs Salmon Filets
2 Tbsp Low-Sodium Soy Sauce
2 Tbsp Sesame Oil
2 Tbsp Rice Wine Vinegar
1 Tbsp Grated Fresh Ginger Root
1/2 Tbsp Brown Sugar (optional)
4 Cloves Garlic, minced
1 Tsp Red Pepper Flakes
1 Tsp Black Pepper
1 Tbsp Sesame Seeds
1. Cut salmon filets into 6 equal-sized pieces. If desired, remove skin before cutting the salmon into smaller pieces.

2. In a small bowl make the marinade by combining all the ingredients (except for the sesame seeds and salmon filets). Mix well.

3. In a medium bowl or ziploc bag, combine the filets and marinade; ensure that all the salmon is covered with marinade. Let the salmon marinate for at least 30 minutes.

4. Preheat oven to 400 F.

5. Arrange filets in a baking dish (skin side down if applicable) and sprinkle with sesame seeds. Bake uncovered for 15-20 minutes. Serve warm.

Nutrition per 4-Oz serving: 278 Cals; 3g Carb; 14g Fat; 33g Protein; 0g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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