Simple Keto Brown Sugar Glazed Salmon Dinner

Y’all know I’m all about delicious dinners that are simple and easy. This brown sugar-glazed salmon dinner is definitely one of my current favorites. It’s easy, everything comes together in one pan, and it’s absolutely scrumptious.

Y’all know I’m all about delicious dinners that are simple and easy. This brown sugar-glazed salmon dinner is definitely one of my current favorites. It’s easy, everything comes together in one pan, and it’s absolutely scrumptious.

Honestly, I’ve been on a “brown sugar” kick lately. Maybe it’s the weather changing, but I’m feeling all the vibes. After perfecting my Keto Brown Sugar Pumpkin Spice Syrup recipe, the brown sugar juices kept flowing. I knew I wanted a new fish dish I can make quickly, and salmon and brown sugar just seemed like a match made in heaven. Spoiler alert, it is!

So of course what makes this dish is the brown sugar sauce. It’s sweet and a little spicy with a citrus kick and you are going to love it! But the best part is the whole meal comes together in no time and in one pan. It doesn’t get any better than that!

HOW TO SERVE BROWN SUGAR SALMON

Now, another thing you already know about me is that I really enjoy creating recipes you can make your own. This is no different. I want you to have fun in your kitchen. So, even tho I’m serving my brown sugar salmon with bok choy and cauliflower rice (to keep things low carb), you can definitely do this your way.

If you’re not particularly on a lower-carb diet, you can definitely serve your salmon with quinoa, couscous, or white or brown rice. And your vegetable choice is limitless. I especially love using broccoli or asparagus in place of the bok choy to switch things up. But whatever you use, just have fun with your meal.

Grab more Keto recipes HERE!

Let’s Get Cooking

Simple Keto Brown Sugar Glazed Salmon Dinner

A simple and easy low-carb dinner. Salmon covered in a sweet and spicy brown sugar glaze and served with bok choy and cauliflower rice.

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A simple and easy low-carb dinner. Salmon covered in a sweet and spicy brown sugar glaze and served with bok choy and cauliflower rice.

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Prep Time:5 mins

Cook Time:25 mins

Total Time:30 mins

Yields:4 Serves

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Ingredients

2
tbsp avocado oil
2
10-ounce bags of frozen riced cauliflower
Sea salt
Black pepper
2
cloves garlic, finely minced
4
baby bok choy, cleaned, trimmed, and cut in half (cut any larger ones into quarters) *SEE NOTES
1
tbsp grass-fed ghee
4
salmon fillets, skin on
2
tbsp butter, melted
2
tbsp coconut aminos
2
tbsp brown sugar swerve, or brown sugar if youâre not on a low-carb diet
1/2
tsp lime zest
1
tsp lime juice
1
tsp grated ginger
1/2
tsp crushed red pepper flakes

Instructions

To begin, heat a large skillet, cast iron if you have it, over high heat. When the pan is heated or starts to smoke a bit, add 1 tbsp of avocado oil and the cauliflower rice to the pan. Cook the cauliflower rice, stirring continuously until all the liquid had evaporated, and the cauliflower is fluffy. Season the cauliflower rice with salt and pepper to taste and transfer it to a serving dish or individual plates.
Now, lower the heat to medium and add another tablespoon of avocado oil to the same pan. Add the garlic to the pan and stir for a few seconds. Add the bok choy, or your vegetable of choice to the pan, season with salt and pepper and sauté, turning frequently, for about 2 minutes. Now, add a couple of tablespoons of water to the pan and cover to let the bok choy steam for about 2-3 minutes. Now, transfer the bok choy to a serving dish or individual plates.
Return the pan to the heat, wipe the pan dry using a cleaned towel and increase the heat to medium-high. Add the ghee to the pan and prepare the salmon. Pat the salmon dry using a paper towel and season the salmon with salt and pepper on both sides. When the pan is hot or starts to smoke a bit, nestle the salmon pieces in the pan, flesh side down. Sear the salmon for 3 minutes and flip. When you go to flip the fish, if it’s sticking, do not force it. Let it cook for another minute, then try again. The fish will flip easily when it’s ready. Once you flip the fish, let it cook for another 2-3 minutes, skin side down.
While the fish cooks, make the sauce. Add the melted butter, coconut aminos, brown sugar swerve, lime zest, lime juice, ginger, and red pepper flakes to a small bowl and stir to combine.
Pour the sauce over the fish, lower the heat to medium and let the sauce simmer for a few minutes. While the sauce is simmering and thickening, use a brush or spoon to pick up some of the sauce from the bottom of the pan and baste the fish pieces. Remove the fish from the heat and serve with the cauliflower rice and bokchoy.
You can garnish with scallions or sesame seeds if you feel like it. But, it’s not necessary.