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Kalyn's Kitchen

Roasted Wild Salmon with Soy-Wasabi-Agave Glaze and Green Onions

I loved this Roasted Wild Salmon with Soy-Wasabi-Agave Glaze and Green Onions for a quick dinner option, and this tasty salmon recipe is low-carb, gluten-free, low-glycemic, and dairy-free. Use Seafood Recipes to find more recipes like this one.

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Roasted Wild Salmon with Soy-Wasabi-Agave Glaze and Green Onions found on KalynsKitchen.com.

Wild salmon is a bit of a splurge around here, but when my local store had these one-pound wild salmon pieces on sale for $6.99, that was an offer I couldn’t refuse. I thawed the piece of fish overnight and I’d intended to grill the salmon but it was cold and windy that day. Even though I can cook on my covered deck when it’s bad weather, I decided to use Mark Bittman’s foolproof method for roasting salmon in olive oil and herbs, and I roasted the salmon in my toaster oven.

I don’t know exactly what inspired me to brush the salmon with a spicy blend of soy sauce, wasabi, and agave nectar, and then garnish with lots of sliced green onions, but the results were great. This was delicious for a quick-and-easy dinner idea!

Roasted Wild Salmon with Soy-Wasabi-Agave Glaze and Green Onions found on KalynsKitchen.com.

In this method of cooking salmon, a roasting pan with oil in it is preheated in a very hot oven. Let the salmon come to room temperature and rub with herbs while the pan heats.While salmon comes to room temperature, whisk together the soy sauce, agave, and wasabi with just a touch of olive oil. (I made too much, so the amounts in the recipe are less than you see here.I didn’t have any real wasabi (which is very hard to find in the U.S.) so I used Wasabi-flavored horseradish to spice up the glaze. If you’re lucky enough to have real wasabi, you might need a bit less.)

Once the pan is smoking hot, place the salmon, skin side up and roast for 4-5 minutes, or until you can easily lift off the skin (test on a corner before you remove from the oven.) Peel off skin and carefully turn the salmon over. Brush the top side of salmon with the soy-wasabi-agave glaze, then put back in the oven for 3-5 minutes more, or until the fish feels barely firm to the touch. Don’t overcook, underdone is better than overdone in this recipe.

Roasted Wild Salmon with Soy-Wasabi-Agave Glaze and Green Onions found on KalynsKitchen.com.

Make it a Low-Carb Meal:

This would be delicious with Roasted Broccoli with Soy Sauce and Sesame Seeds and Mary’s Perfect Salad for a low-carb meal.

More Salmon Recipes to Try:

Wild Salmon Roasted in Olive Oil and Herbs with Tomatillo, Black Bean, and Avocado Salsa
Easy Low-Carb Air Fryer Salmon with Mustard-Herb Sauce
Low-Carb Salmon Patties with Double-Dill Tartar Sauce

Roasted Wild Salmon with Soy-Wasabi-Agave Glaze and Green Onions

I loved this Roasted Wild Salmon with Soy-Wasabi-Agave Glaze and Green Onions for a quick dinner option.


  • 1 or 2 larger pieces wild salmon with skin
  • 3 T + 1 tsp. olive oil
  • about 1 tsp. herb rub, for rubbing salmon
  • 1 T soy sauce (I used Tamari)
  • 1 T agave nectar
  • 1 T wasabi horseradish (or use a smaller amount if you have pure wasabi)
  • 3-4 green onions, sliced into thin slices


  1. Remove salmon from fridge so it can start to come to room temperature. Turn on oven or toaster oven to 450F/230C and preheat 5-10 minutes.
  2. Then pour 3 T olive oil in the bottom of roasting pan, put pan in oven and heat until the oil is sizzling, about 5 minutes.
  3. While oil heats, rub the flesh side of salmon with herbs. (I used Rosemary and Garlic Dried Herb Rub, but any blend of dried herbs that would taste good on salmon can be used.)
  4. Whisk together the soy sauce, wasabi horseradish, agave nectar, and 1 tsp. olive oil. (Taste with your finger to see if you want more agave or wasabi.) Slice green onions and set aside.
  5. When oil is sizzling, put salmon on roasting pan, skin side up, and roast 4-5 minutes, or until the skin can be easily peeled off the fish (lift up a corner to test while the pan is still in the oven.)
  6. Remove pan from oven and peel off skin and discard, then brush the glaze on the top side of salmon, working quickly so you can get it back in the oven as soon as possible.
  7. Return salmon to oven and roast 3-5 minutes, or until the fish feels barely firm (not hard) when you press it with your finger. Don’t overcook, under cooked is better than too done for fish.
  8. Remove salmon from oven and place on serving platter, then sprinkle sliced green onions over all the surface of the fish. Serve hot.
  9. You could cook the salmon on an oiled grill over high heat using this same method and glaze if you prefer.


This recipe uses Mark Bittman’s method for roasting salmon, glaze created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything about this Roasted Wild Salmon with Soy-Wasabi-Agave Glaze is perfect for any phase of the South Beach Diet or any other type of low-glycemic or low-carb eating plan. (Even though agave nectar is has a little sugar, you’re only eating a very minimal amount. Use another sweetener if you prefer.)

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    26 Comments on “Roasted Wild Salmon with Soy-Wasabi-Agave Glaze and Green Onions”

  1. Will make this one today…looks delicious.

  2. Anonymous, so glad you liked it! Your herb choices sound great.

  3. This was a wonderful dish! My husband eats fish VERY reluctantly, and he and my daughters both loved this. I had to substitute regular horseradish for wasabi, and also had a 2 lb piece of salmon. For the herb rub, I used fresh ground black pepper, onion powder, ground ginger, dried parsley flakes and dried dill weed. It was great. I am going to try the same treatment on a 2 lb pork loin tonight. Thanks for a great recipe!

  4. That is one tasty looking piece of salmon!

  5. Anonymous, so glad you liked it, thanks for letting us know.

  6. I made this for dinner last night, and it was awesome! I did wrap the salmon in foil, just for easy clean-up. I served it with some mushrooms and rice noodles. Overall great meal!