📋 Sheet Pan Salmon Recipe (Weight Watchers friendly)

cooked salmon on a sheet pan, with a piece being lifted off with a stainless steel fish turner

5 from 1 vote

📋 Sheet Pan Salmon Recipe (Weight Watchers friendly)

This easy 5 ingredient Sheet Pan Salmon is WW friendly @ zero (0) points and perfect for the day before weigh day! This ww salmon recipe is healthy, low carb, and quick, as it's made with frozen salmon fillets and a few ingredients like soya sauce, cilantro, ginger and sesame seeds. Best of all, you don't have to sacrifice taste!

Course dinner, main

Cuisine North American

Keyword fish, salmon, weight watchers

Special Diet Dairy-free

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 180kcal

Author Terri Gilson

Equipment

Ingredients

1.5 lbs frozen salmon fillets 680 g
4 tablespoon gluten-free soya sauce
4 tablespoon fresh ginger
3 tablespoon fresh cilantro * you can substitute dried but it's not nearly as good!
1 tablespoon sesame seeds

US Customary - Metric

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Instructions

Preheat oven to 450 degrees F/232 degrees C (or temperature as directed on frozen salmon package directions) and spray a sheet pan with nonstick cooking spray or line it with parchment paper.
Place fish on baking sheet.
Pour soya sauce, diving equally per piece.
Grate on ginger , dividing it between all pieces.
Sprinkle on sesame seeds, dividing between all pieces.
Top with cilantro , dividing between all pieces.
Cook for 15 - 20 minutes, or as directed on directions of frozen salmon fillet package. * It will be ready when internal temperature reaches 125 degrees F (51 C)
Serve with lemon wedges and steamed asparagus, if desired.

Notes

Recipe Tips:

- Don’t Overcook the Salmon. The biggest mistake with salmon is overcooking. An instant-read thermometer affiliate links) is the best way to check for doneness. Farmed salmon: 125°F (52°C), Wild salmon: 120°F (48°C). The salmon should flake easily with a fork but still be moist inside. If using fresh salmon, reduce the cooking time by 5-7 minutes to avoid overcooking.

- Use Frozen Salmon Properly. No need to thaw! Cooking salmon straight from frozen prevents it from drying out.

- Marinate for More Flavor. While this recipe is designed to be quick, if you have time, let the salmon marinate in the soya sauce, ginger, and sesame seed mixture for 15-30 minutes before baking. This deepens the flavor.

- Use Parchment Paper for Easy Cleanup/ Lining your sheet pan with parchment paper or foil sprayed with non-stick cooking spray, makes cleanup a breeze and prevents sticking.

Storage: Keep leftovers in an airtight container for up to 2 days. I actually don't like to eat it after 24 hours, as it starts to taste too fishy.

Reheating:

Oven: 350°F (175°C) for 8-10 minutes
Air Fryer: 350°F (175°C) for 5 minutes
Avoid microwaving—it can make the salmon rubbery!

*Note: I serve it with some steamed veggies (asparagus is quick and tasty and can be steamed in the microwave for 3-5 minutes- Here’s how to steam asparagus in the microwave )

Nutrition