recipe developer . podcast co-host . cookbook author . photographer . mental health warrior . online educator


food . travel . life

keto . low carb


gluten-free . grain-free . sugar-free

drama-free . dogma-free . mean-free

Keto Cookbooks



The KETO Ice Cream Scoop Cookbook
Recipe Index: Find the recipe you need here
Liposomal Vitamin C (+ VIDEO!)
Super Seafood Stuffed Avocados
Superpower Porridge
Things I Love + Discounts For You
The Keto Ice Cream Masterclass
Meringue Cookies (+VIDEO!)
Hot and Nutty Cereal
Egg Foo Yung

Copyright © Carrie Brown 2010-2020, unless otherwise stated. All rights reserved.

Glazed Salmon

I owe you two main course recipes.  Forgive me.  I’m behind.  How about I write next to nothing and just post pictures and the recipe?  Because really, there isn’t much anything to this recipe except some fresh salmon, vegetable stock, 4 minutes and a dab of thickener.  Plus a whole lot of yumminess.  I wasn’t going to post it, but Farmer Becky and The Big Guy said I had to – because it looks all complicated.  I promise you it isn’t.  Notwithstanding, they wanted instructions.  More than happy to oblige.

Glazed Salmon

Glazing the simply poached salmon is just a 30 second step to finish it off.  And somehow, that spoonful of glaze transforms the salmon into something just a little more fanciful, a little more special.  

Glazed Salmon, Orange Herb Slaw and Green Pea and Pineapple Salad

We ate it with Orange Herb Slaw and Green Pea & Pineapple Salad.  It was a light and summery plate of goodness.  In reality, although it looks light, it is mighty filling.  In a very good, *SANE™ way.

Here’s how you do it.

Glazed Salmon
Author: Carrie Brown |
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 cup / 8 fl oz. vegetable stock
  • 4 salmon fillets
  • 1/2 tsp. konjac flour (glucomannan powder)
  • ¼ cup / 2 fl oz. vegetable stock
  1. In a skillet, bring the vegetable stock to the boil and then reduce heat to a gentle simmer.
  2. Carefully add the salmon fillets.
  3. After 2 minutes, turn the salmon fillets over.
  4. Poach for a further 2 minutes. If the fillets are thick they may need an extra minute of poaching.
  5. Carefully lift the fillets out of the skillet and place in a serving dish. Cover with foil to keep warm.
  6. Bring the stock in the skillet back to a boil.
  7. Whisking rapidly, make a slurry in a small bowl or ramekin, using the konjac flour and the ¼ cup of vegetable stock.
  8. Slowly mix the flour slurry into the hot stock in the skillet and stir constantly until it thickens.
  9. Pour over the salmon fillets in the serving dish.

Glazed Salmon, Orange Herb Slaw and Green Pea and Pineapple Salad



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