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Asian Salmon (keto + low carb)

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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! 

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!  

I always serve this recipe with broccoli and my favorite Air Fryer Brussels Sprouts (the sauce is to die for!). It is great with most vegetables, and lo mein, if you aren’t counting carbs! 

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

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! 

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! 

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! 

More Easy Salmon Dinners: 

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

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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! 

Ingredients

  • 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

Instructions

      1. 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.
      2. 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. 
      3. 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.
      4. 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. 

Notes

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.

© Annie Holmes
Cuisine: Asian / Category: Dinner

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Comments

    • Maebells says

      I only had two successful salmon recipes for a really long time. One was pan seared and one was grilled. We love salmon though! So eventually I had to branch out! ha!

      Reply

    • Maebells says

      Oh we do too! It is one of our favorites for sure! I usually grill fish, but it is nice to have an option that doesn’t require firing up the grill!

      Reply

  4. Leah | So, How's It Taste? says

    Thanks for the great tip on removing the skin! I’m new to liking salmon and skin on grosses me out, well any fish with the skin on does. The flavors of this salmon sound delish. Makes me want to have it for dinner tonight!

    Reply

    • Maebells says

      I refused to buy it with the skin on for a long time! It is just weird! But when I figured out it peels right off if you cool it with it on I was okay with it. I hope it works for you!

      Reply

  15. Isadora says

    That is so funny about the salmon skin! I’m the exact same way, it grosses me out! The last time I bought salmon it had little bones in it and the skin on and I just couldn’t cope with all of that! This sauce looks amazing and I love that it only took 15 minutes! This is my kind of meal 🙂

    Reply

    • Maebells says

      Omg skin and bones?! I could not handle that either! I am super easily grossed out when it comes to meat though. Trimming the fat off chicken? CANNOT do it! I will gag the whole time. Our sweet little butcher at the market knows he has to take care of all of that for me!

      Reply

  16. Noella says

    Thank you! So many great tips in this recipe. I tried it out and it was lip-smackingly delicious. I loved the skin removal idea, made life so simple! No more wasting half the salmon trying to cut off the skin. I was also happy to have new flavors with my broccoli. I love the vegetable but am quite tired of broccoli with egg/pasta/ham combos. This was fresh and new. Great job!

    Reply

    • Maebells says

      Yayyy! Noella you totally made my day! I am so glad you enjoyed this! And this is the only way I can handle salmon with the skin on, I used to try to pull it off before I cooked it and it was SUCH A MESS!! 🙂

      Reply

  17. Sarita says

    Hey, I am confused about what chili garlic sauce you used. Did you use the sweet chili sauce or I found a Thai garlic chili sauce? But, I see the seeds in your mix and the Thai sauce doesn’t have those. Thanks, Sarita

    Reply

  18. Vix says

    I saw this on Pinterest and I have to say, this is my most FAVORITE thing I’ve made thus far! Seriously! This was my first time cooking salmon so I was nervous, but it turned out way better than I expected. I loved cooking the salmon on the lemon–really brought out some interesting flavors. And the sauce was so tasty and the perfect amount. I’m seriously still so shocked that it turned out this well. I love salmon and now that I feel confident in cooking it, this will likely be my new go-to meal during the week. Thank you!

    Reply

    • Maebells says

      Yayyy! This makes my day! I am so glad you enjoyed it! I know you don’t see salmon and Asian flavors paired together a lot, but I think it is such a fantastic combo! And I certainly know how you feel about being nervous to cook salmon, I was the same way because I thought the skin was so tricky! But using the lemons really does wonders! You can also try this same recipe but use limes in place of the lemons for a nice spin! 🙂 Thank you so much for your kind words, it means the world to me! 🙂

      Reply

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