This Asian Salmon recipe is an easy and healthy weeknight dinner ready in under 20 minutes! This simple salmon dish is low carb and keto-friendly!
Asian Salmon Recipe
You just need a few simple ingredients, that are very likely pantry staples, to make this easy salmon dish. Ingredients like soy sauce, chili garlic sauce and toasted sesame oil are combined to make a rich Asian sauce that pairs great with any protein, but especially well with salmon!
Ingredients for Asian Salmon
As always, this is a quick overview of the ingredients you need for this recipe. To get the complete, printable recipe just keep scrolling.
- Salmon fillets: skin on or off, it doesn’t matter.
- Asian sauce ingredients: Soy sauce,Chili Garlic Sauce, Sesame oil, Minced Garlic
How to Make Asian Salmon
You just need to follow these two simple steps for perfectly cooked salmon filets.
- Prepare the Sauce: Combine the sauce ingredients and set aside. You will be using most of the sauce during the cooking process, reserving a small bit to brush over your salmon, or drizzle over any vegetables when serving. Place the salmon filets on a cutting board and pat dry with a paper towel. Brush the top of the salmon liberally with the asian sauce.
- Cook the Salmon: Heat a greased skillet to medium high heat. When the skillet is hot add the salmon skin side up to the skillet. Allow the fillet to cook about 3-4 minutes until a nice crust has formed on the fillet. Using tongs, carefully flip the salmon. Brush the salmon generously with the sauce as it cooks. Cover the skillet and cook the salmon about 6 minutes after flipping, or until it flakes easily in the center.
Can I add vegetables?
Yes, an easy way to add vegetables to this dish is to use a large skillet and follow these directions: After you’ve cooked the salmon skin side up and flip, add fresh broccoli florets to the skillet around the fish. Cover, and cook the salmon and broccoli about 6 minutes or until the fish flakes easily with a fork. Some other vegetables that will work within this cooking time are:
- Sliced zucchini: just be sure to stick with thin, uniform slices.
- Snow peas or Sugar snap peas: remove any tough ends before cooking.
- Cauliflower: this takes a little longer than broccoli, so be sure the florets are small.
What to serve with Asian Salmon?
This healthy dish is great with any vegetables, but these are some of my favorite ways to serve Asian Salmon:
- Air Fryer Broccoli: I skip the parmesan and drizzle the broccoli with a little but of this Asian Sauce.
- Air Fryer Brussels Sprouts: as shown in these images, this recipe has a three ingredient Asian dipping sauce that is somewhat similar to Yum Yum sauce, it is so good with vegetables and salmon!
- Foil Pack Green Beans: so delicious and very little clean up!
More Easy Salmon Dinners:
- Salmon with Jalapeño Lime Butter
- Keto Garlic Butter Salmon and Broccoli
- Grilled Salmon Kabobs
- Crispy Keto Salmon Patties
- Blackened Salmon and Zucchini Skewers
- 4 salmon fillets
- 1 tablespoon olive oil
- 1/4 cup soy sauce (La choy is gluten free)
- 1 1/2 tablespoon chili garlic sauce
- 1 1/2 tablespoons toasted sesame seed oil
- 1 teaspoon minced garlic
- Combine the sauce ingredients and set aside. You will be using most of the sauce during the cooking process, reserving a small bit to brush over your salmon, or drizzle over any vegetables when serving.
- Place the salmon filets on a cutting board and pat dry with a paper towel. Brush the top of the salmon liberally with the asian sauce.
- Heat a skillet to medium high heat, add the olive oil. When the skillet is hot add the salmon, skin side up to the skillet. Allow the fillet to cook about 3-4 minutes until a nice crust has formed on the fillet. Using tongs, carefully flip the salmon.
- Brush the salmon generously with the sauce as it cooks. Cover the skillet and cook the salmon about 6 minutes after flipping, or until it flakes easily in the center.
See notes in post for adding broccoli or other vegetables to this recipe.
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Nutrition Information:Yield: 4 Serving Size: 1 Salmon Fillet
Amount Per Serving: Calories: 220Total Fat: 12.3gTrans Fat: 0gCholesterol: 62mgSodium: 592mgCarbohydrates: 2gNet Carbohydrates: 2gSugar: 1.9gProtein: 23g
To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.