Koji-Marinated Salmon

Name: Koji-Marinated Salmon
Cook time: 24 h 11 min
Total time: 24 h 11 min
Yield: 1 dish
Cuisine: Italian
Ingredients: Salmon; Daikon; Shio koji; Ginger; Olive oil

Fish and seafood provide complete protein, iodine, and minerals, while the aroma of ginger highlights the fresh flavor. Baking brings out the ingredients' aroma and creates a firm golden texture.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Salmon	Salmon	Ingredient quantity for Salmon in g
Include ingredient: Daikon	Daikon	Ingredient quantity for Daikon in g
Include ingredient: Shio koji	Shio koji	Ingredient quantity for Shio koji in g
Include ingredient: Ginger	Ginger	Ingredient quantity for Ginger in g
Include ingredient: Olive oil	Olive oil	Ingredient quantity for Olive oil in g

	Product release:	930
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Cooking time, minutes

1 11
	Chill in the refrigerator	1
	Bake in the oven	6
	Slice	5

Macronutrients in 100 g

Proteins	17.1
Digestible proteins	16.7
Fats	10.9
Plaid	0.3
Net carbohydrates	1.8
Calories	175 kcal
Indexes
Glycemic index	3
Glycemic load	0.1
Insulin index, II	21.8
Disease inflammatory index, DII	-0.41
Antioxidant, ORAC	574

Calories per dayGenderGrowth

Weight loss	Detention	Set
18%	13%	11%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B12	1631631511401301
B6	555538120241
D	3939393966
B3	36413271281
B5	24242039121
B2	22262148101
E	1515153321
B1	1516133091
B4 (Choline)	1114132363
B9	1111722114
C	5661911

Minerals

Nutrient	% of RDA
Selenium	1091091002006015
Phosphorus	282828391910
Copper	26262454168
Coenzyme Q10	2323236871
Sulfur	21282842?6
Iodine	17171229133
Potassium	12161418108
Alpha GPC	11112232115
Zinc	1014102222
Magnesium	71092454

Lipids

Nutrient	% of RDA
DHA (Omega-3)	340340567680?85
EPA (Omega-3)	110110184276?18
Cholesterol	262626105?53
Arachidonic acid (AA, Omega-6)	8231545?5
Oleic acid (Omega-9)	78812?9
Alpha-linolenic acid (Omega-3)	6971153

Amino acids

Nutrient	% of RDA
Tryptophan	1101541543866215
Histidine	108151151314?75
Lysine	901251252616331
Methionine	751001002097550
Threonine	578080167??
Tyrosine	4360431517525
Valin	415858121?19
Leucine	4056561203814
Alanine	387575188??
Glycine	252525757525
Aspartic acid	25302575?25
Phenylalanine	223030633813
Cysteine	192323592315
Arginine	15151538134
Glutamine	15151575153
Proline	11131128?8
Serin	88513?3
Glutamic acid	515875??
Isoleucine	5881642

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Oven

Kitchen: Italian

1 kg 111 gram

Servings: 4 (1 serving ≈ 233 gram)

Digestion time: 2 hour

Complete protein: ✔

Spread the shio koji (35 g) evenly over the salmon (700 g), including the skin, and refrigerate for 12–24 hours.

Wipe off the marinade and brush the fish with olive oil (10 g). Roast on the upper oven rack at 220°C for 5–6 minutes, until lightly browned and easy to flake.

Peel and grate the daikon (170 g), then grate the ginger (15 g). Serve with the salmon.

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Published: 11.08.2026

Updated: 29.08.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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