Recipe: Roasted Ginger-Tamari Salmon Steaks

Recipe: Roasted Ginger-Tamari Salmon Steaks

After one glance at the picture above, you probably wouldn’t believe us if we told you that the recipe was from Atkins—yup, the folks behind the low-carb diet craze your parents probably tried 10 years ago. But we recently got our hands on a copy of The New Atkins for a New You Cookbook and were surprised by the number of recipes that fit our everyday eating plan, which includes plenty of lean protein, some healthy fat, and non-starchy vegetables—without a lot of nutrient-lacking, blood sugar-crashing carbs.

Whether you’re gunning to lose a few pounds before beach season or just looking for less boring meals, give this Asian-inspired salmon recipe a shot. When the weather warms up, toss the fish on the grill instead of in the oven and pair with a side of grilled asparagus.

What Are the Best Fish to Eat? >>>



  • ¾ cup freshly squeezed orange juice
  • ½ cup tamari
  • ¼ cup peeled and minced fresh ginger
  • 2 cloves garlic, chopped
  • 2 teaspoons dark (toasted) sesame oil
  • 4 (7-ounce) salmon steaks, about 1¼ inches thick


  1. Combine orange juice, tamari, ginger, garlic, and oil in a resealable plastic bag. Add salmon and turn bag to coat. Refrigerate 4 hours, turning once.
  2. Heat oven to 400°F. Transfer salmon to baking dish, reserving marinade. Roast until just cooked through, about 10 minutes.
  3. Meanwhile, pour all but ½ cup of the marinade into a small saucepan; bring to a boil over high heat. Reduce heat to medium and boil until glaze slightly thickens and reduces to ½ cup, about 5 minutes. Serve with salmon.

Serves: 4

Nutrition (per serving): Calories: 420; Net Carbs: 7 grams; Total Carbs: 8 grams; Fiber: 1 gram; Protein: 39 grams; Fat: 25 grams

From The New Atkins for a New You Cookbook by Colette Heimowitz. Copyright (c) 2011 by Atkins Nutritionals, Inc. Printed by permission of Touchstone Books, an imprint of Simon & Schuster, Inc.

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