27+ Easy & Delicious Keto Asian Salmon Recipes You’ll Love

If you’re following a keto diet and craving flavorful, healthy meals, look no further than salmon!

This versatile fish is packed with omega-3 fatty acids, protein, and healthy fats, making it a perfect choice for those on a low-carb lifestyle.

What’s even better is that salmon can be paired with a wide variety of Asian flavors, from tangy soy sauces to spicy chili pastes, creating rich and delicious dishes.

In this article, we’ve curated over 27 keto-friendly Asian salmon recipes that are bursting with flavor and easy to prepare.

Whether you’re craving a zesty miso-glazed salmon or a fiery sriracha-marinated fillet, you’ll find something that satisfies your taste buds while keeping you in ketosis.

27+ Easy & Delicious Keto Asian Salmon Recipes You’ll Love

Incorporating Asian-inspired flavors into your keto meal plan has never been easier with these 27+ keto Asian salmon recipes.

From savory miso glazes to tangy lime and sesame marinades, these dishes provide an exciting variety of low-carb options that are packed with nutrients.

Not only do they offer delicious and fresh ways to enjoy salmon, but they also ensure that you stay on track with your ketogenic goals.

So next time you’re in the kitchen, try one (or several) of these keto-friendly Asian salmon dishes, and enjoy a flavorful, satisfying meal that’s perfect for any occasion!

Sesame Ginger Glazed Salmon

A delightful blend of savory and slightly sweet, this sesame ginger salmon is a perfect low-carb meal. The glaze is packed with flavor, using fresh ginger, garlic, and toasted sesame oil. It’s a quick and easy dish, perfect for a weeknight dinner or meal prep. With under 5g net carbs per serving, this recipe stays keto-friendly without sacrificing the essence of Asian-inspired cuisine.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp sesame oil
• 1 tbsp soy sauce or coconut aminos (for lower carbs)
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 1 tsp sesame seeds
• 1 tsp granulated erythritol (optional, for sweetness)
• 2 green onions, finely chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, ginger, garlic, and erythritol (if using).
3. Pat the salmon fillets dry with a paper towel and season them with salt and pepper.
4. Place the fillets on the prepared baking sheet. Brush the glaze generously over the salmon.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
6. Sprinkle with sesame seeds and chopped green onions before serving.

This sesame ginger glazed salmon is an excellent pairing with steamed broccoli or a side of cauliflower fried rice. Its bold flavors and tender texture make it an instant favorite, ensuring that keto meals are anything but boring.

Spicy Sriracha Salmon Bowls

This recipe brings together the heat of sriracha and the savory richness of salmon for a keto bowl that’s filling and flavorful. With fresh greens and a creamy avocado topping, this dish offers a delightful balance of textures and tastes while keeping your carb count low.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 2 tbsp sriracha sauce
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 avocado, sliced
• 4 cups mixed greens or spinach
• 1 cup cucumber slices
• 1 tbsp sesame seeds
• Salt and pepper to taste

Instructions:

1. Preheat your grill or stovetop grill pan to medium-high heat.
2. In a small bowl, mix olive oil, sriracha, soy sauce, lime juice, garlic powder, and smoked paprika to create a marinade.
3. Pat the salmon fillets dry, season with salt and pepper, and brush the marinade over them.
4. Grill the salmon for 4-5 minutes per side or until fully cooked.
5. Assemble bowls with a base of mixed greens. Top with grilled salmon, avocado slices, cucumber, and a sprinkle of sesame seeds.

The spicy sriracha salmon bowl is a satisfying dish that delivers just the right amount of heat. Its vibrant presentation and nutrient-rich ingredients make it an excellent choice for a light yet hearty keto meal.

Coconut Curry Salmon

Rich, creamy, and fragrant, this coconut curry salmon is a keto-friendly dish that transports your taste buds straight to Southeast Asia. The creamy coconut sauce is infused with curry and spices, creating a luxurious meal that’s both comforting and low-carb.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp red curry paste
• 1 cup unsweetened coconut milk
• 1 tbsp fish sauce
• 1 tsp lime zest
• 1 tbsp lime juice
• Fresh cilantro, for garnish
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large skillet over medium heat.
2. Add onion, garlic, and ginger, and sauté until fragrant, about 2 minutes.
3. Stir in red curry paste and cook for another minute.
4. Pour in the coconut milk, fish sauce, lime zest, and lime juice. Simmer for 3-4 minutes to let the flavors meld.
5. Season the salmon fillets with salt and pepper and place them in the skillet. Spoon some of the sauce over the fish.
6. Cover and cook for 8-10 minutes, or until the salmon is cooked through.
7. Garnish with fresh cilantro and serve hot.

This coconut curry salmon is best enjoyed over a bed of cauliflower rice or with sautéed low-carb vegetables. The rich, aromatic sauce combined with the tender salmon makes this dish an unforgettable keto delight.

Teriyaki Salmon with Zucchini Noodles

A keto-friendly twist on the classic teriyaki salmon, this dish combines the rich umami flavors of homemade teriyaki sauce with fresh salmon fillets and zucchini noodles for a low-carb, nutritious meal. It’s quick to prepare and full of vibrant flavors that will satisfy your Asian-inspired cravings without any of the carbs.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp sesame oil
• 1/4 cup soy sauce or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• 2 tbsp erythritol or another keto-friendly sweetener
• 1/2 tsp garlic powder
• 4 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a small saucepan, combine soy sauce, rice vinegar, sesame oil, erythritol, and garlic powder. Bring to a simmer over medium heat and cook for 3-4 minutes until slightly thickened. Remove from heat.
2. Season the salmon fillets with salt and pepper. Heat a grill pan or skillet over medium-high heat, and cook the salmon for 4-5 minutes per side or until cooked through.
3. While the salmon is cooking, heat olive oil in another pan and sauté the zucchini noodles for 2-3 minutes until just tender.
4. Drizzle the teriyaki sauce over the cooked salmon fillets, sprinkle with sesame seeds, and serve over the zucchini noodles.

This teriyaki salmon with zucchini noodles is a delicious and healthy option for those on a keto diet. It’s flavorful, light, and filling, and the zucchini noodles offer a perfect substitute for traditional pasta while keeping the carb count low.

Miso-Glazed Salmon with Cauliflower Rice

A delicate miso glaze complements the richness of salmon in this keto-friendly dish. The cauliflower rice adds a comforting, low-carb base to this Asian-inspired meal. The miso flavor is deep and savory, making it the perfect dish to enjoy when you’re craving a flavorful yet healthy meal.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp white miso paste
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1/4 tsp garlic powder
• 1 cup cauliflower rice (fresh or frozen)
• 1 tbsp butter
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix miso paste, soy sauce, rice vinegar, sesame oil, ginger, and garlic powder to create the glaze.
3. Season the salmon fillets with salt and pepper, then brush the miso glaze over each fillet.
4. Bake the salmon for 12-15 minutes or until it flakes easily with a fork.
5. While the salmon is cooking, heat a pan over medium heat and melt the butter. Add cauliflower rice and cook for 5-7 minutes until tender.
6. Serve the salmon fillets on a bed of cauliflower rice and garnish with chopped green onions.

This miso-glazed salmon with cauliflower rice is a perfect dish for anyone following a keto lifestyle. The miso brings a savory richness to the salmon, while the cauliflower rice offers a low-carb alternative to traditional rice. It’s a balanced, satisfying meal with bold Asian flavors.

Garlic Lime Salmon with Avocado Salsa

This garlic lime salmon is fresh, zesty, and bursting with vibrant flavors. Topped with a refreshing avocado salsa, it’s the perfect keto meal for those who enjoy fresh ingredients and bold tastes. The healthy fats from the avocado and the citrusy kick from the lime make this dish a hit for any occasion.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 garlic cloves, minced
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, chopped
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat the grill or stovetop grill pan to medium-high heat.
2. In a small bowl, combine olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper. Brush this marinade over the salmon fillets.
3. Grill the salmon for 4-5 minutes per side or until it’s cooked to your liking.
4. While the salmon is cooking, combine avocado, red onion, tomatoes, and cilantro in a bowl. Gently toss to combine and season with salt and pepper.
5. Once the salmon is done, top each fillet with a generous scoop of avocado salsa.

The garlic lime salmon with avocado salsa is a vibrant and flavorful dish that pairs wonderfully with a light side like sautéed spinach or roasted asparagus. The creamy avocado salsa balances out the tangy and garlicky salmon, making for a refreshing and fulfilling keto meal.

Soy Garlic Salmon with Asparagus

A savory and aromatic dish, this soy garlic salmon is paired with crisp, tender asparagus for a truly satisfying keto meal. The rich flavors of the soy sauce, garlic, and sesame oil penetrate the salmon, creating a mouthwatering glaze that is both hearty and light at the same time.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tbsp honey or erythritol (for sweetness)
• 1 tbsp rice vinegar
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together soy sauce, sesame oil, garlic, honey, and rice vinegar to create the marinade.
3. Season the salmon fillets with salt and pepper, then place them on the baking sheet. Brush the soy garlic marinade over the fillets.
4. In a separate bowl, toss the asparagus with olive oil, salt, and pepper, and place it on the baking sheet around the salmon.
5. Bake for 12-15 minutes or until the salmon flakes easily and the asparagus is tender.
6. Garnish the salmon with sesame seeds before serving.

This soy garlic salmon with asparagus offers a balanced and flavorful combination of savory salmon and crisp, roasted asparagus. It’s the perfect meal for anyone looking for a low-carb, keto-friendly dinner that’s both quick and delicious. The soy garlic marinade is simple yet incredibly tasty, bringing a richness to the salmon while enhancing the freshness of the asparagus.

Korean-Style BBQ Salmon

Inspired by the rich, smoky flavors of Korean barbecue, this BBQ salmon features a sweet and savory glaze made with gochujang (Korean chili paste) and a hint of sweetness from erythritol. The combination of spices and a smoky finish makes this dish incredibly satisfying without compromising on your keto goals.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp erythritol (or preferred keto sweetener)
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1/2 tsp black pepper
• 1/2 cup sliced green onions
• 1 tbsp sesame seeds for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, combine gochujang, soy sauce, rice vinegar, erythritol, sesame oil, garlic, ginger, and black pepper. Whisk together to form the BBQ sauce.
3. Season the salmon fillets with salt and pepper. Brush them generously with the Korean BBQ sauce.
4. Grill the salmon for 4-5 minutes per side, brushing with additional sauce as needed, until the salmon is fully cooked and slightly caramelized.
5. Garnish with sliced green onions and sesame seeds before serving.

This Korean-style BBQ salmon brings the bold flavors of Korean cuisine to your table while keeping it keto-friendly. The sweet and spicy glaze pairs perfectly with the rich salmon, and the sesame seeds and green onions offer a crunchy, fresh contrast to the savory fish. It’s a fun and flavorful dish that everyone will enjoy!

Cilantro Lime Salmon with Cabbage Slaw

This cilantro lime salmon is a bright, zesty dish that combines the refreshing flavors of cilantro and lime with perfectly cooked salmon. The accompanying cabbage slaw is crunchy and tangy, making this dish not only keto-friendly but also a refreshing change from heavy meals.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 2 cups shredded cabbage
• 1/4 cup chopped cilantro
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil (for slaw)
• 1/4 tsp black pepper

Instructions:

1. Preheat your grill or stovetop grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper to create a marinade.
3. Season the salmon fillets with salt and pepper, and brush them with the cilantro lime marinade.
4. Grill the salmon for 4-5 minutes per side or until the salmon is cooked through and slightly charred.
5. While the salmon cooks, combine shredded cabbage, cilantro, apple cider vinegar, olive oil, and black pepper in a bowl. Toss until well combined.
6. Serve the cilantro lime salmon on a bed of cabbage slaw for a refreshing, flavorful meal.

The cilantro lime salmon with cabbage slaw is the ideal balance of bright, zesty flavors and crunchy textures. This dish is perfect for a light yet satisfying keto meal that’s full of fresh ingredients and bold flavors. The refreshing slaw complements the rich salmon perfectly, making it an ideal choice for lunch or dinner.

Thai Coconut Salmon Curry

This Thai-inspired coconut curry salmon is rich, creamy, and full of bold flavors. Infused with coconut milk, red curry paste, and aromatic herbs, this dish offers a delightful balance of heat, sweetness, and savory depth, all while being keto-friendly.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1/2 tsp turmeric
• 1/2 tsp chili flakes (optional for heat)
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Stir in red curry paste and turmeric, cooking for an additional minute.
3. Pour in the coconut milk, fish sauce, lime juice, and chili flakes (if using). Bring the mixture to a simmer.
4. Season the salmon fillets with salt and pepper, then add them to the skillet, spooning some of the curry sauce over the fish.
5. Cover and simmer for 8-10 minutes, or until the salmon is cooked through.
6. Garnish with fresh cilantro before serving.

This Thai coconut salmon curry is a luxurious, flavorful dish that’s perfect for those on a keto diet. The creamy coconut milk, combined with the aromatic red curry paste, creates a mouthwatering sauce that infuses the salmon with incredible flavor. Serve it with a side of cauliflower rice to make it a complete, low-carb meal.

Lemon Herb Salmon with Cauliflower Mash

This lemon herb salmon is fresh, fragrant, and easy to prepare. The salmon is marinated with a lemony herb mixture and then baked to perfection. Paired with creamy cauliflower mash, this keto-friendly dish is a comforting and light meal that is satisfying yet low in carbs.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 medium cauliflower, cut into florets
• 1 tbsp butter
• 1/4 cup heavy cream
• 1/2 tsp garlic powder

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix olive oil, lemon juice, dill, parsley, garlic, salt, and pepper to create the marinade.
3. Place the salmon fillets on a baking sheet and brush them with the marinade. Let them sit for 10-15 minutes to absorb the flavors.
4. Bake the salmon for 12-15 minutes, or until the salmon flakes easily with a fork.
5. While the salmon bakes, steam the cauliflower florets until tender, about 8-10 minutes.
6. Transfer the cauliflower to a food processor, add butter, heavy cream, garlic powder, salt, and pepper, and blend until smooth and creamy.
7. Serve the lemon herb salmon alongside the cauliflower mash.

The lemon herb salmon with cauliflower mash is a perfect dish for anyone following a keto lifestyle. The zesty lemon and fresh herbs elevate the flavor of the salmon, while the cauliflower mash provides a creamy, comforting side without the carbs of traditional mashed potatoes. It’s a light yet satisfying meal that is both nutritious and delicious.

Miso Butter Salmon with Spinach Salad

This miso butter salmon is a rich and savory dish that pairs perfectly with a light spinach salad for a keto-friendly meal. The miso butter sauce adds depth and umami to the salmon, while the fresh spinach salad provides a crisp, refreshing contrast to the richness of the fish.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp butter
• 1 tbsp white miso paste
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cups fresh spinach leaves
• 1/4 cup cucumber, sliced
• 1/4 cup radishes, thinly sliced
• 1 tbsp sesame seeds for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your grill or stovetop grill pan to medium-high heat.
2. In a small saucepan, melt the butter over medium heat. Stir in miso paste, soy sauce, rice vinegar, and sesame oil. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
3. Season the salmon fillets with salt and pepper, then brush them with the miso butter sauce.
4. Grill the salmon for 4-5 minutes per side, or until fully cooked and caramelized on the outside.
5. While the salmon cooks, toss the spinach, cucumber, and radishes in a bowl.
6. Drizzle a little sesame oil over the salad and garnish with sesame seeds.
7. Serve the salmon on top of the spinach salad, spooning more miso butter sauce over the fish.

The miso butter salmon with spinach salad is an elegant yet simple keto dish that packs a ton of flavor. The rich, umami-packed miso butter elevates the salmon, while the crisp salad adds a refreshing, light contrast. It’s a well-rounded meal that’s perfect for lunch or dinner, offering a balance of savory, fresh, and buttery flavors.

Crispy Skin Salmon with Soy-Lime Dressing

This crispy skin salmon is paired with a tangy soy-lime dressing, making for a delicious and refreshing keto meal. The crispy skin adds texture and flavor, while the zesty dressing enhances the natural richness of the salmon. It’s a simple yet satisfying dish that combines crispy, tender salmon with vibrant Asian-inspired flavors.

Ingredients:

• 4 salmon fillets (6 oz each) with skin on
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp lime juice
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey or erythritol (optional)
• 1 tbsp sesame seeds for garnish
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Press gently with a spatula to ensure the skin crisps up.
3. Cook for 5-7 minutes, or until the skin is golden and crispy. Flip the salmon and cook for an additional 2-3 minutes until the fish is cooked through.
4. While the salmon cooks, whisk together soy sauce, lime juice, rice vinegar, sesame oil, and honey (if using) in a small bowl to make the dressing.
5. Serve the crispy salmon on a plate and drizzle the soy-lime dressing over the top. Garnish with sesame seeds and fresh cilantro.

This crispy skin salmon with soy-lime dressing is the perfect combination of textures and flavors. The crisp, golden skin adds a delightful crunch, while the tangy dressing enhances the natural richness of the salmon. It’s a quick and easy keto-friendly meal that’s sure to impress.

Japanese-Style Salmon with Shredded Cabbage

This Japanese-style salmon is lightly seasoned with soy sauce and mirin, then baked to perfection. Served alongside a refreshing shredded cabbage salad, this dish brings together the best of savory and crisp flavors. It’s a simple yet elegant meal that’s perfect for a healthy, low-carb dinner.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp mirin
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 cups shredded cabbage
• 1 small carrot, julienned
• 1 tbsp sesame seeds
• 1 tsp grated ginger
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together soy sauce, mirin, sesame oil, and rice vinegar. Brush the salmon fillets with the marinade and let them sit for 10 minutes.
3. Place the salmon fillets on a lined baking sheet and bake for 12-15 minutes, or until the salmon is fully cooked.
4. While the salmon bakes, prepare the cabbage salad. Toss together shredded cabbage, julienned carrot, sesame seeds, and grated ginger. Season with a pinch of salt and pepper.
5. Serve the salmon on a plate with the shredded cabbage salad on the side.

This Japanese-style salmon with shredded cabbage is a light yet satisfying keto meal. The sweet and savory marinade infuses the salmon with delicious flavors, while the cabbage salad adds a crunchy, fresh contrast. It’s an easy-to-make dish that’s both healthy and flavorful.

Chili Garlic Salmon with Sautéed Bok Choy

This chili garlic salmon is a bold and spicy dish that is perfect for those who enjoy a little heat. The garlic and chili marinade infuse the salmon with deep, savory flavors, while sautéed bok choy adds a mild, tender side that complements the richness of the fish. This dish is a perfect keto dinner that’s full of flavor and nutrients.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp chili garlic sauce
• 1 tbsp soy sauce or coconut aminos
• 1 tsp fresh lime juice
• 1 tbsp sesame oil
• 4 bok choy, chopped
• 1 tbsp ginger, grated
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together olive oil, garlic, chili garlic sauce, soy sauce, and lime juice.
3. Season the salmon fillets with salt and pepper, then brush them with the chili garlic marinade. Let them marinate for 10 minutes.
4. Place the salmon on a lined baking sheet and bake for 12-15 minutes, or until cooked through.
5. While the salmon bakes, heat sesame oil in a large pan over medium heat. Add the chopped bok choy and sauté for 4-5 minutes until wilted and tender. Stir in the grated ginger and season with salt and pepper.
6. Serve the chili garlic salmon on a plate with sautéed bok choy on the side.

The chili garlic salmon with sautéed bok choy is an exciting dish with a balance of spicy, savory, and earthy flavors. The bold chili garlic marinade gives the salmon a kick, while the sautéed bok choy provides a soothing, tender contrast. This keto meal is full of flavor, making it the perfect choice for a weeknight dinner.

Coconut-Curry Salmon with Cauliflower Rice

This coconut-curry salmon is an indulgent yet light keto-friendly meal. The rich coconut milk combined with curry spices creates a creamy sauce that enhances the natural flavors of the salmon, while the cauliflower rice serves as a perfect, low-carb base.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 2 garlic cloves, minced
• 1 tbsp fresh cilantro, chopped
• 1/2 tsp ground turmeric
• 1 cup cauliflower rice (fresh or frozen)
• 1 tbsp coconut oil
• Salt and pepper to taste

Instructions:

1. Heat a large skillet over medium heat and add coconut oil. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Stir in the red curry paste, turmeric, and fish sauce. Cook for 1 minute, then add the coconut milk and lime juice. Simmer for 5-7 minutes until the sauce thickens slightly.
3. Season the salmon fillets with salt and pepper, then add them to the skillet. Spoon some sauce over the salmon and cover. Simmer for 10-12 minutes until the salmon is cooked through.
4. While the salmon cooks, heat a separate pan over medium heat and sauté cauliflower rice in a little coconut oil for 4-5 minutes until tender.
5. Serve the salmon on a bed of cauliflower rice, and spoon the coconut curry sauce over the top. Garnish with fresh cilantro.

This coconut-curry salmon with cauliflower rice is a flavorful, satisfying dish that combines rich, aromatic curry with tender salmon. The coconut milk creates a velvety sauce that perfectly complements the fish, while the cauliflower rice keeps it light and keto-friendly. It’s a delicious, easy-to-make dinner that is perfect for your keto lifestyle.

Lemon-Garlic Salmon with Broccoli Rabe

This lemon-garlic salmon is light and bright, perfect for a fresh and healthy keto meal. Paired with sautéed broccoli rabe, a bitter and flavorful green, this dish offers a wonderful contrast of flavors and textures.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp lemon zest
• Salt and pepper to taste
• 1 bunch broccoli rabe, trimmed
• 1 tbsp butter
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix olive oil, lemon juice, garlic, lemon zest, salt, and pepper to create the marinade.
3. Brush the salmon fillets with the lemon-garlic marinade, and let them sit for 10 minutes.
4. Place the salmon fillets on a lined baking sheet and bake for 12-15 minutes, or until the salmon is cooked through.
5. While the salmon is baking, heat a skillet over medium heat and melt the butter. Add the broccoli rabe and sauté for 4-5 minutes until tender. Add red pepper flakes (if using) and season with salt and pepper.
6. Serve the lemon-garlic salmon alongside the sautéed broccoli rabe.

The lemon-garlic salmon with broccoli rabe is a light, healthy meal that’s bursting with fresh flavors. The zesty lemon and aromatic garlic pair beautifully with the rich salmon, and the bitterness of the broccoli rabe adds depth to the dish. This keto-friendly meal is perfect for those seeking something refreshing and satisfying.

Sesame-Crusted Salmon with Avocado Cucumber Salad

This sesame-crusted salmon offers a satisfying crunch with a nutty flavor, while the refreshing avocado cucumber salad provides a creamy and crisp contrast. It’s a keto-friendly meal that’s full of healthy fats and packed with flavor.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp sesame oil
• 2 tbsp sesame seeds (white or black)
• Salt and pepper to taste
• 1 avocado, diced
• 1 cucumber, sliced thinly
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped

Instructions:

1. Preheat a large skillet over medium-high heat and add sesame oil.
2. Season the salmon fillets with salt and pepper, then press sesame seeds onto the flesh side of the salmon.
3. Place the salmon fillets, sesame side down, in the skillet and cook for 4-5 minutes until the sesame seeds are golden and the salmon is crispy. Flip and cook for another 3-4 minutes until the salmon is cooked through.
4. While the salmon cooks, prepare the avocado cucumber salad. In a bowl, combine diced avocado, cucumber, red onion, olive oil, lime juice, and fresh cilantro. Toss gently to combine and season with salt and pepper.
5. Serve the sesame-crusted salmon with the avocado cucumber salad on the side.

The sesame-crusted salmon with avocado cucumber salad is a delightful combination of textures and flavors. The crispy sesame crust adds a satisfying crunch, while the creamy avocado and refreshing cucumber salad provide a perfect contrast. This meal is rich in healthy fats and protein, making it an ideal choice for a keto-friendly dinner.

Miso-Glazed Salmon with Zucchini Noodles

This miso-glazed salmon is a flavorful, savory dish that combines the deep umami of miso with the richness of salmon. Paired with low-carb zucchini noodles, it’s a light and satisfying keto meal that’s both delicious and easy to prepare.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp white miso paste
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 zucchinis, spiralized into noodles
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 1 tbsp sesame seeds for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together miso paste, soy sauce, rice vinegar, sesame oil, and a pinch of salt and pepper to create the glaze.
3. Place the salmon fillets on a baking sheet, skin side down, and brush them generously with the miso glaze.
4. Bake the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. While the salmon bakes, heat olive oil in a large skillet over medium heat. Add the garlic and ginger, sautéing for 1-2 minutes.
6. Add the zucchini noodles to the skillet and cook for 2-3 minutes, tossing to coat them with the garlic and ginger mixture. Season with salt and pepper.
7. Serve the miso-glazed salmon on a bed of zucchini noodles, garnished with sesame seeds.

The miso-glazed salmon with zucchini noodles is a perfect low-carb, keto-friendly dinner that’s full of flavor. The miso glaze adds a rich umami depth to the salmon, while the zucchini noodles provide a fresh, light contrast to the richness of the fish. It’s a quick and satisfying meal that’s both healthy and delicious.

Teriyaki Salmon with Cabbage Stir-Fry

This teriyaki salmon is coated in a sweet, savory glaze and baked until golden brown. It’s served alongside a crunchy cabbage stir-fry that complements the salmon perfectly, offering a low-carb, flavorful dish that’s perfect for any keto meal plan.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp erythritol or another keto sweetener
• 1 tsp sesame oil
• 2 tbsp grated ginger
• 1 tbsp garlic, minced
• 1/2 small cabbage, thinly sliced
• 1 tbsp olive oil
• 1/4 cup sliced green onions
• 1 tsp sesame seeds for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together soy sauce, rice vinegar, erythritol, sesame oil, ginger, and garlic to create the teriyaki glaze.
3. Place the salmon fillets on a lined baking sheet and brush with the teriyaki glaze. Bake for 12-15 minutes, or until the salmon is cooked through and caramelized.
4. While the salmon bakes, heat olive oil in a large skillet over medium heat. Add the sliced cabbage and sauté for 5-7 minutes, or until tender. Season with salt and pepper.
5. Stir in the green onions and cook for an additional minute.
6. Serve the teriyaki salmon on top of the cabbage stir-fry, garnished with sesame seeds.

The teriyaki salmon with cabbage stir-fry is a perfect balance of sweet and savory flavors, with the cabbage stir-fry adding a satisfying crunch. The teriyaki glaze enhances the natural flavors of the salmon while keeping the dish light and keto-friendly. It’s a quick and delicious dinner option for anyone following a low-carb lifestyle.

Sriracha Honey Salmon with Roasted Brussels Sprouts

This spicy and sweet sriracha honey salmon is a flavorful dish that’s balanced with roasted Brussels sprouts. The heat from the sriracha and the sweetness of the honey create a dynamic glaze that pairs perfectly with the rich salmon, while the Brussels sprouts add a crunchy, earthy element to the meal.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp sriracha sauce
• 1 tbsp honey or erythritol (for sweetness)
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp sesame oil
• 1 lb Brussels sprouts, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together sriracha sauce, honey, soy sauce, and sesame oil to create the glaze.
3. Place the salmon fillets on a lined baking sheet and brush with the sriracha honey glaze. Let it marinate for 10 minutes.
4. While the salmon marinates, toss the halved Brussels sprouts with olive oil, salt, and pepper. Arrange them on a separate baking sheet.
5. Roast the Brussels sprouts for 20-25 minutes, flipping halfway through, until golden brown and crispy.
6. Bake the salmon for 12-15 minutes or until the salmon is fully cooked and flakes easily.
7. Serve the sriracha honey salmon with the roasted Brussels sprouts, garnished with fresh cilantro.

The sriracha honey salmon with roasted Brussels sprouts is a spicy, savory, and slightly sweet dish that’s both bold and satisfying. The caramelized glaze on the salmon adds a depth of flavor that pairs beautifully with the earthy Brussels sprouts. This keto-friendly meal is perfect for anyone who loves a little heat in their dinner.

Note: More recipes are coming soon!