Spicy Sesame Salmon

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Spicy Sesame Salmon with soy sauce, Sriracha, garlic, ginger, and sesame oil makes for the most deliciously spicy salmon that is ready in less than fifteen minutes.

265 CALORIES 3g CARBS 13g FAT 33g PROTEIN
1
Freestyle™ SmartPoints™ New!
(6 Old SmartPoints™)
(7 PointsPlus®)

This healthy Spicy Sesame Salmon packs in the heat but in the best way possible. Taking inspiration from Asia, this healthy salmon dish uses a simple marinade to add tons of flavor to the fish. We try to eat salmon weekly due to its health benefits and this is one of our favorites along with this Blackened Salmon and Honey Garlic Broiled Salmon.

I am always looking for new ways to cook salmon since it is something I eat pretty often. But since my husband won't eat any seafood at all, it needs to be something that is easily adaptable to one for two servings. Since I am pretty much always down for something spicy and Asian influenced, I couldn't wait to try making my own version of this spicy sesame salmon I had at a restaurant last week.

From what I could gather, their version has soy sauce, some type of chili paste, sesame oil, and perhaps some honey. I wanted to keep my low carb so I omitted the honey, but you could definitely add it in to create more of a glaze. Additionally, I added some rice wine vinegar, garlic, and ginger to round out the flavors. After a brief dunk in the marinade to make sure all the flavor has time to penetrate the salmon and quick to the oven, you have a healthy, tasty dinner in about thirty minutes.

How long to bake salmon?

At 400 degrees, salmon will take about 12-15 minutes to cook in the oven if it is one inch thick. For more medium rare salmon, you will want to take it out around the 10 minute mark. For thicker salmon, it may take a bit longer. If you are cooking the salmon all the way through, cook it until it is opaque and flaky. If you begin to see white globs form on the salmon, then it is on the verge of being overcooked and it is time to take it out of the oven.

Can I cook Spicy Sesame Salmon in foil?

Cooking salmon in foil works great and helps ensure the salmon won't dry out since the moisture is trapped in the foil packet. It also is a great way to cook the salmon on a bed of veggies and have everything cook at the same time. To cook salmon in foil, choose a piece of heavy foil that is big enough to wrap the whole piece of fish.

If you are using vegetables, layer those on the bottom of the foil. Toss with olive oil and any spices you want to use. Then place the salmon, skin side down, on the vegetables. Wrap up the foil, closing the top so that it is completely closed. At 400 degrees, it will take 15-20 minutes to cook in the oven. It can also be cooked in about the same amount of time on the grill. One tip - make sure to choose vegetables that cook quickly like asparagus, green beans, zucchini, summer squash, eggplant, tomatoes, or corn.

What are the best side dishes for this healthy salmon?

There are so many side dish options for this simple salmon dish. Usually, I go for something Asian inspired like this lightened up Copycat Panda Express Chow Mein or Simple Stir Fried Veggies. For a lighter option, this salmon is delicious with a big green salad or served right on a salad. To complement the spice in the recipe, I like to include a sweet element in the salad like pineapple, mango, or apples. Or for a really simple option, you could serve it up with brown rice or cauliflower rice and some quickly roasted veggies.

Can I add honey to this Spicy Salmon?

Many people like to pair sweet and spicy and since originally posting this recipe I have fielded lots of questions about adding a hint of sweetness. The best way to do this is to add some honey to the marinade. Start with a tablespoon and add more if you needed. You can also use brown sugar, coconut sugar, maple syrup, or even Stevia if you need to keep things low in carbs. Another option to add sweetness is to serve it with a fruit salsa on top. Personally, I love this with a salsa using mango or pineapple. Combine two cups of diced fruit with 1/4 cup cilantro, 1/4 cup red onion, 2-4 tablespoons lime juice, and some diced avocado. It not only adds some sweetness, but also adds a cooling element making the dish more refreshing.

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The Recipe

Spicy Sesame Salmon

Adapted from bbcgoodfood.com
PREP TIME: 15 Min
COOK TIME: 15 Min
TOTAL TIME: 30 Min
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Ingredients

US METRICS
  • 1.33 lbs. raw wild salmon
  • 2 tbsp low sodium soy sauce (GF if needed or coconut aminos)
  • 2 tbsp. Sriracha
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 U garlic clove, minced
  • 2 tsp ginger, minced

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Instructions

  1. Preheat the oven to 400 degrees.
  2. Stir together the soy sauce, Sriracha,sesame oil, rice vinegar, garlic, and ginger. Place the salmon into the mixture and let marinate for 15 minutes. If the salmon has skin, place it skin side up.
  3. Place the salmon (skin side down) on a prepared baking dish. Spoon some of the marinade over top. Cook for 12-14 minutes or until cooked to your liking.
Nutritional Facts
Serving Size: 6 oz.
Amount Per Serving
Calories 265
Calories from Fat 31
% Daily Value *
Total Fat 13g
5%
Saturated Fat 3g
3%
Monounsaturated Fat 3g
0%
Polyunsaturated Fat 3g
0%
Cholesterol 68mg
0%
Sodium 456mg
20%
Total Carbohydrate 3g
1%
Dietary Fiber 0g
0%
Sugars 2g
Protein 33g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Notes

You can sprinkle some sesame seeds on top before cooking for some crunch and added sesame flavor.
Spicy Sesame Salmon
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
1 Comment
On Spicy Sesame Salmon
November 19, 2016 - 15:44
Add a Rating:
4
Very good, however the recipe didn't state sriracha sauce or spice, I bought spice and as I was putting it together realized I should of gotten the sauce. I guessed on how much spice to use and I think I put a bit too much as it was very spicey. I will make this again.
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