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I’ve got a confession to make. It’s a tricky thing for a recipe developer… but I like my food quite plain. Not plain so much as natural. I don’t like a lot of heavy flavours competing with the natural flavour of the food.
So, I would usually eat my salmon grilled with just a squeeze of lemon. I say usually because this recipe might have just changed my mind. It’s so delicious and the marinade compliments the salmon perfectly!
Not to mention how good salmon is for your health! High in anti-inflammatory omega 3 fats and minerals, especially potassium. It's the perfect fish for a nutrient-dense keto diet.
Marinate it as long as you can, to really let that flavour develop. But, if you’re in a hurry, half and hour will still infuse the fish with the marinade.
Other than the marinating time, this is a super quick and easy recipe. Enjoy!
Hands-on Overall
Nutritional values (per serving)
Net carbs6.9 grams
Protein43.6 grams
Fat27.7 grams
Calories468 kcal
Calories from carbs 6%, protein 39%, fat 55%
Total carbs10.7 gramsFiber3.8 gramsSugars3.9 gramsSaturated fat7.5 gramsSodium860 mg(37% RDA)Magnesium96 mg(24% RDA)Potassium1,564 mg(78% EMR)
Ingredients (makes 4 servings)
Salmon:
Cauliflower Rice:
- 1 medium cauliflower (720 g/ 1.6 lb)
- 2 tbsp ghee, butter or virgin coconut oil (30 ml)
- 1 clove garlic, minced
- 1/2 tsp sea salt
- 1 tbsp chopped chives
Instructions
- Combine all marinade ingredients in a large bowl.
- Add salmon fillets. Cover and let marinate for as long as possible, minimum half an hour.
- Meanwhile, prepare the cauliflower rice by placing cauliflower florets into a food processor and pulse until they resemble rice. You should have about 1 1/2 cups of fresh cauli-rice per serving. The best results are achieved if you use a grating blade. Finely chop garlic.
- Preheat the grill to high, or oven to 240 °C/ 465 °F (fan assisted), or 260 °C/ 480 °F (conventional). Melt butter or ghee in a frypan on medium to high heat. Add cauliflower and garlic and cook, stirring constantly for five to ten minutes, or until cauliflower is just softened.
- Place salmon fillets on a lined baking tray and bake in oven for 5 - 7 minutes.
- Finish off by grilling under high heat for just a couple of minutes to get a lovely char on the fish. Be very careful not to overcook the salmon though - you want to keep it juicy and tender.
- Drizzle the salmon fillets with olive oil. Serve with the cooked cauli-rice and optionally sprinkle with sesame seeds.
- Cauliflower rice can be stored in the refrigerator, covered for up to five days. Salmon can be stored in the refrigerator, wrapped for up to three days.
Ingredients
- 4 salmon fillets (approx 250 g/ 8.8 oz each)
- 1 clove garlic, minced
- 1 tbsp coconut aminos (15 ml)
- 1 tbsp fish sauce or oyster sauce(15 ml)
- 1 tbsp lime juice (15 ml)
- zest of one lime
- 1 tbsp Sriracha chilli sauce (15 ml) - you can make your own
- 1 tsp grated fresh ginger root
- 2 tbsp extra virgin olive oil (30 ml)
- Optional: 4 tsp sesame seeds for sprinkling
- 1 medium cauliflower (720 g/ 1.6 lb)
- 2 tbsp ghee, butter or virgin coconut oil (30 ml)
- 1 clove garlic, minced
- 1/2 tsp sea salt
- 1 tbsp chopped chives
Instructions
- Combine all marinade ingredients in a large bowl.
- Add salmon fillets. Cover and let marinate for as long as possible, minimum half an hour.
- Meanwhile, prepare the cauliflower rice by placing cauliflower florets into a food processor and pulse until they resemble rice. You should have about 1 1/2 cups of fresh cauli-rice per serving. The best results are achieved if you use a grating blade. Finely chop garlic.
- Preheat the grill to high, or oven to 240 °C/ 465 °F (fan assisted), or 260 °C/ 480 °F (conventional). Melt butter or ghee in a frypan on medium to high heat. Add cauliflower and garlic and cook, stirring constantly for five to ten minutes, or until cauliflower is just softened.
- Place salmon fillets on a lined baking tray and bake in oven for 5 - 7 minutes.
- Finish off by grilling under high heat for just a couple of minutes to get a lovely char on the fish. Be very careful not to overcook the salmon though - you want to keep it juicy and tender.
- Drizzle the salmon fillets with olive oil. Serve with the cooked cauli-rice and optionally sprinkle with sesame seeds.
- Cauliflower rice can be stored in the refrigerator, covered for up to five days. Salmon can be stored in the refrigerator, wrapped for up to three days.
Nutrition (per serving)
Calories468kcal
Net Carbs6.9g
Carbohydrates10.7g
Protein43.6g
Fat27.7g
Saturated Fat7.5g
Fiber3.8g
Sugar3.9g
Sodium860mg
Magnesium96mg
Potassium1,564mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 6.9 g | 43.6 g | 27.7 g | 468 kcal |
| Salmon, wild, raw |
| 0 g | 39.7 g | 12.7 g | 284 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Fish sauce |
| 0.2 g | 0.2 g | 0 g | 2 kcal |
| Lime juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Sriracha Hot Chili Sauce, homemade (KetoDiet blog) |
| 0.3 g | 0.1 g | 0.2 g | 4 kcal |
| Lime zest (peel), fresh |
| 0 g | 0 g | 0 g | 1 kcal |
| Ginger root, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Cauliflower rice, homemade (cauli-rice, KetoDiet app) |
| 5.3 g | 3.5 g | 0.5 g | 45 kcal |
| Ghee |
| 0 g | 0 g | 7.5 g | 68 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Chives, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
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