This Peanut Butter Glazed Salmon recipe is an exciting new spin on traditional roasted salmon. Roasted in the oven with a peanut butter, umami glaze until perfectly light and flaky.
Enjoy with roasted veggies or over a steaming bowl of rice, like we do in our salmon rice bowl recipe.
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Why you'll love this recipe
- Beautiful Nutty Glaze - This glaze will completely change the way you roast salmon forever. The glaze is full of delicious nutty flavor, fragrant ginger, rich sesame oil, and salty soy sauce. Peanuts and salmon work so well together. It's a beautiful pairing, plus its a high protein meal.
- Full of Healthy Fats - Salmon is a great source of omega 3 fatty acids, selenium, phosphorus and B vitamins. The best is wild-caught, but any kind works great for this recipe.
- Sugar Free Recipe - Most recipes for salmon with a glaze contain added sugar. But we discovered when all the ingredients are balanced, sugar wasn't needed.
- Great for Meal Prepping - It's always a good idea to have healthy sources of protein in your fridge for the upcoming week to help you balance your busy lifestyle. These fillets can be roasted and stored in the refrigerator up to 3 days in advance. If you are an avid meal-prepper, check out this quick and easy recipe for Instant Pot Shredded Chicken.
- So Versatile - Can be enjoyed over a bowl of rice, with steamed vegetables, or with cauliflower rice for a low-carb option. And if you love Asian-inspired recipes, check out this Black Pepper Angus Steak recipe.
Ingredients and substitutions
Salmon - There are a few different types of salmon to choose from, including Chinook, Sockeye, Pink, Coho, and Atlantic, but any choice will work great for this recipe. Try to find skinless if you can.
Otherwise, just cook with the skin-side down in the baking pan. As far as the cut goes, we recommend the top loin, loin, second cut, or whole fillet.
Salt and Pepper - The salt and pepper help bring balance to the dish.
Unsalted Peanut Butter - This recipe uses unsalted because there is enough saltiness from the soy sauce. If all you have is salted, try to use low-sodium soy sauce to help balance out the saltiness.
Lemon Juice - Lemon juice brings that essential acidic taste all recipes need.
Soy Sauce or Tamari - If you are looking to keep this recipe gluten-free, you can substitute soy sauce for Tamari (or coconut aminos).
Ginger - Fresh ginger is used in this recipe for it's sweet, peppery, and citrusy notes.
Rice Wine Vinegar - Rice wine vinegar is a traditional Asian ingredient in Asian-inspired dishes. But if you don't have rice wine vinegar, white vinegar will work just fine.
Sesame Oil - Sesame oil has a distinct nutty taste. Untoasted sesame oil tends to have a more neutral flavor, so we recommend using dark sesame oil for its rich nuttiness.
If you have any questions about the ingredients in this recipe, please leave it in the comments below.
Pair with our sauteed zucchini or our easy keto coleslaw for a fresh lunch or dinner.
How to make peanut butter glazed salmon
Preheat the oven to 375F degrees. Coat a 9x13 baking dish with oil, or line it with foil; set aside.
Place the salmon into the baking dish and season with salt and pepper.
In a small mixing bowl, combine the peanut butter, lemon juice, soy sauce, ginger, rice wine vinegar, and sesame oil.
Spoon half of the peanut butter glaze on top of the salmon fillets and bake for 6-7 minutes.
Spoon the remaining glaze over the salmon fillets and bake for an additional 5-7 minutes or until cooked through.
Serve warm.
For the complete list of ingredients and instructions, please see the printable recipe card below.
Serve with our steamed brussels sprouts for a healthy meal.
Best tips
If the peanut butter sauce is too thick to spoon over the salmon, add 1 tablespoon of water and mix it in.
Skinless salmon is recommended. If the fillets still have the skin, place skin-side down into the baking pan.
You can use salted or unsalted creamy peanut butter, but if you use salted, you'll want to use a low sodium soy sauce.
For more peanut butter yumminess, make our keto peanut butter fudge or keto peanut butter cookies.
Storage Instructions
Any leftovers can be stored in an airtight container for up to 4 days in the fridge.
You can also store cooked salmon in the freezer for up to 6 months. To reheat the fillets, place them on a baking sheet and warm them in the oven.
Related recipes
Seafood is a great way to change up your usual protein sources for the week. Here are a few of our favorite recipes containing seafood.
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📖 Recipe
Peanut Butter Glazed Salmon
Ingredients
- 4, 6- ounce 1-inch-thick boneless, skinless salmon fillets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup smooth unsalted peanut butter
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce or Tamari sauce
- 1 tablespoon grated and peeled ginger
- 2 teaspoons rice wine vinegar or white vinegar
- ½ teaspoon toasted sesame oil
Instructions
- Preheat the oven to 375F degrees. Coat a 9x13 baking dish with oil, or line it with foil; set aside.
- Place the salmon into the baking dish and season with salt and pepper.
- In a small mixing bowl, combine the peanut butter, lemon juice, soy sauce, ginger, rice wine vinegar, and sesame oil.
- Spoon half of the peanut butter glaze on top of the salmon fillets and bake for 6-7 minutes.
- Spoon the remaining glaze over the fillets and bake for an additional 5-7 minutes or until the salmon is cooked through.
- Serve warm.
Notes
- If the peanut butter sauce is too thick to spoon over the salmon, add 1 tablespoon of water and mix it in.
- Skinless salmon is recommended. If the fillets still have the skin, place skin-side down into the baking pan.
- You can use salted or unsalted creamy peanut butter, but if you use salted peanut butter, you'll want to use a low sodium soy sauce.
- If you don't have rice wine vinegar, you can use white vinegar.
- Any leftovers can be stored in an airtight container for up to 4 days. You can also store cooked salmon in the freezer for up to 6 months. To reheat the fillets, place them on a baking sheet and warm them in the oven.
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