Keto Balsamic Glazed Salmon

This Keto Balsamic Glazed Salmon is a deliciously rich and savory dish, perfect for a low-carb lifestyle. With a glossy balsamic reduction drizzled over perfectly cooked salmon fillets, it's a meal that's sure to impress while keeping you on track with your keto goals.

Course Dinner

Cuisine American

Keyword Balsamic Glaze, Easy Keto Dinner, Keto Balsamic Glazed Salmon, Keto Salmon Recipe, Low Carb Salmon

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 345kcal

Equipment

Baking sheet
Parchment paper
Oven-safe skillet
Small saucepan
Measuring cups and spoons
Paper towels

Ingredients

4 salmon fillets 6 ounces each / 170g each
1 tbsp olive oil 15ml
Salt and pepper to taste
½ cup balsamic vinegar 120ml
2 tbsp unsweetened apple cider vinegar 30ml
2 tbsp erythritol 24g
1 tsp garlic powder 3.1g
½ tsp dried oregano 1g
½ tsp dried basil 1g
½ tsp dried thyme 1g

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the salmon fillets skin-side down and sear for 3-4 minutes until the skin is crispy.
Flip the salmon over and transfer the skillet to the preheated oven. Bake for 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, combine the balsamic vinegar, apple cider vinegar, erythritol, garlic powder, oregano, basil, and thyme in a small saucepan over medium heat.
Bring the mixture to a simmer and reduce the heat to low. Allow it to simmer for 8-10 minutes, stirring occasionally, until the sauce has thickened and reduced by about half.
Once the salmon is done, remove it from the oven and let it rest for a couple of minutes.
Drizzle the balsamic glaze over the salmon fillets before serving.

Notes

Ensure that the balsamic glaze is simmered on low to avoid burning the erythritol.

The internal temperature of the salmon should reach 145°F (63°C) when it's done.

Leftover balsamic glaze can be stored in the refrigerator and used for other dishes.

Nutrition