Soy & Sesame Glazed Salmon


  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice wine
  • 3cm fresh ginger
  • 1 garlic clove
  • 2 tbsp sweet chilli sauce (or you could use sriracha for a spicier option)
  • 2 1/2 tsp of sesame seeds
  • 4 salmon fillets
  • steamed brown rice
  • OR soba noodles
  • stir-fried asian greens


  • Prep Ingredients: Finely grate the ginger and crush the garlic.
  • Preheat oven to 200°C
  • In a shallow dish, combine the soy, sesame oil, rice wine, garlic, ginger and chilli sauce.
  • While it is marinating, start cooking the rice and prepping the veggies.
  • Lay salmon fillets in the marinade, skin side up, for at least 15mins.
  • Put the salmon on a lined baking tray (skin side down). Spoon over some of the leftover marinade and sprinkle with sesame seeds.
  • Bake in the oven for 15-20mins (or until cooked to your liking)
  • Meanwhile, stir-fry your veggies in a wok until tender.
  • Serve salmon on top of rice and with a side of the stir-fried veggies.

LCHF adaptable:
Switch noodles for zoodles (pictured) OR Rice for cauli rice.

FODMAP adaptable:
Swap fresh garlic for garlic infused olive oil.
If using brown rice (keep to less than 1 cup per serve). If using soba noodles (keep to less than 1/3 cup per serve).
Check label on sauces for high FODMAP ingredients (e.g onion, garlic).
Use low FODMAP asian vegetables (e.g broccoli, boy choy).