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Low-Carb Ginger & Lime Grilled Salmon

4.3 stars, average of 66 ratings

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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

Allergy information for Low-Carb Ginger & Lime Grilled Salmon

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Shellfish free
✔  Beef free

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)

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


  1. Combine all marinade ingredients in a large bowl. Low-Carb Ginger & Lime Grilled Salmon
  2. Add salmon fillets. Cover and let marinate for as long as possible, minimum half an hour.
    Low-Carb Ginger & Lime Grilled Salmon
  3. 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.
    Low-Carb Ginger & Lime Grilled Salmon
  4. 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.
    Low-Carb Ginger & Lime Grilled Salmon
  5. Place salmon fillets on a lined baking tray and bake in oven for 5 - 7 minutes.
    Low-Carb Ginger & Lime Grilled Salmon
  6. 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.
    Low-Carb Ginger & Lime Grilled Salmon
  7. Drizzle the salmon fillets with olive oil. Serve with the cooked cauli-rice and optionally sprinkle with sesame seeds.
  8. 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.
    Low-Carb Ginger & Lime Grilled Salmon

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Salmon, wild, raw
0 g39.7 g12.7 g284 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Coconut aminos (substitute to soy sauce)
0.3 g0 g0 g1 kcal
Fish sauce
0.2 g0.2 g0 g2 kcal
Lime juice, fresh
0.2 g0 g0 g1 kcal
Sriracha Hot Chili Sauce, homemade (KetoDiet blog)
0.3 g0.1 g0.2 g4 kcal
Lime zest (peel), fresh
0 g0 g0 g1 kcal
Ginger root, fresh
0.1 g0 g0 g0 kcal
Cauliflower rice, homemade (cauli-rice, KetoDiet app)
5.3 g3.5 g0.5 g45 kcal
0 g0 g7.5 g68 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Chives, fresh
0 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Total per serving
6.9 g43.6 g27.7 g468 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (4)

Just had this for dinner, without the cauli rice (we did sauteed cucumbers with tamari soy sauce and chili flakes instead! I know it sounds weird, but it works 😊) and it was wonderful! We didn't manage to get the char on the salmon, maybe we didn't place the rack high enough in the oven, but no matter, we still enjoyed it immensely. Thanks for a great recipe, I will definitely make this often.

Thank you for the lovely feedback Anu!

This was so good, absolutely delicious thank you.

Thank you Jackie!