Korean BBQ-Inspired Baked Salmon

Korean BBQ-Inspired Baked Salmon
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Clean & Simple Diabetes Cookbook. Recipe Credit: . Photo Credit: Photography by Terry Doran; Food styling by Annie Whyte; Prop styling by Madison Beck.
Summary

The Korean BBQ-inspired sauce on this salmon has that ideal balance of sweet, salty, tangy, and spicy. The sweetness comes naturally from fruit, not added sugars. You could also use this sauce on chicken: bake boneless, skinless chicken thighs without the sauce for 15 minutes, then brush on the sauce and bake for another 15 minutes, or until cooked through.

Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN

  • Prep time
    8 min
  • Cook time
    16 min
  • Servings
    4 Servings
  • Serving size
    1 fillet
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 fillet
  • Amount per serving Calories 280

  • Total Fat 13g
    • Saturated Fat 3g
    • Trans Fat 0g
  • Cholesterol 95mg
  • Sodium 300mg
  • Total Carbohydrate 4g
    • Dietary Fiber 0g
    • Total Sugars 3g
  • Protein 34g
  • Potassium 640mg
  • Phosphorus 450mg

Choices/Exchanges: 5 Lean protein, 1 Fat

Ingredients

Ingredients

  • center-cut salmon with skin
    4 (6-oz) fillets
  • no-sugar-added ketchup
    2 tbsp
  • fruit-sweetened apricot jam
    1 tbsp
  • reduced-sodium tamari or soy sauce
    1 tbsp
  • rice vinegar
    2 tsp
  • hot sauce
    1/4 tsp
  • sesame seeds
    1 tsp
Directions

Directions

  1. Preheat the oven to 400° F. Line a large rimmed baking sheet with parchment paper.

  2. Place the salmon, skin side down, on the baking sheet.

  3. In a small bowl, stir together the ketchup, jam, tamari, vinegar, and hot pepper sauce. Lightly spread the mixture onto the top of each fillet using the back of the spoon. Sprinkle with the sesame seeds.

  4. Bake until the salmon is flaky and cooked through (with an internal temperature of at least 145° F), about 16 minutes. Serve.

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