Low-Carb Ginger & Lime Grilled Salmon

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!

Step-by-step

1. Combine all marinade ingredients in a large bowl.

   

2. Add salmon fillets. Cover and let marinate for as long as possible, minimum half an hour.

   

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.

   

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.

   

5. Place salmon fillets on a lined baking tray and bake in oven for 5 - 7 minutes.

   

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.

   

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.

   

Recipe

Low-Carb Ginger & Lime Grilled Salmon

★★★★☆4.3 (67 ratings)

Deliciously tender wild salmon fillets marinated in low-carb chile, ginger and lime marinade and baked to ...

Hands on

15m

Overall

50m

Servings

4

6.9 g

Net carbs

43.6 g

Protein

27.7 g

Fat

468

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• Salmon:
• 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
• 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

1. Combine all marinade ingredients in a large bowl.

2. Add salmon fillets. Cover and let marinate for as long as possible, minimum half an hour.

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.

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.

5. Place salmon fillets on a lined baking tray and bake in oven for 5 - 7 minutes.

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.

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.

Nutrition per serving

Carbs 6%Protein 39%Fat 55% of calories

Net carbs

6.9 g

Total carbs

10.7 g

Fiber

3.8 g

Sugars

3.9 g

Protein

43.6 g

Fat

27.7 g

Saturated fat

7.5 g

Calories

468 kcal

Sodium

860 mg · 37.4% RDA

Magnesium

96 mg · 23.9% RDA

Potassium

1,564 mg · 78.2% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Salmon, wild, raw	0 g	39.7 g	12.7 g	284
Garlic, fresh	0.2 g	0 g	0 g	1
Coconut aminos (substitute to soy sauce)	0.3 g	0 g	0 g	1
Fish sauce	0.2 g	0.2 g	0 g	2
Lime juice, fresh	0.2 g	0 g	0 g	1
Lime zest (peel), fresh	0 g	0 g	0 g	1
Sriracha Hot Chili Sauce, homemade (KetoDiet blog)	0.3 g	0.1 g	0.2 g	4
Ginger root, fresh	0.1 g	0 g	0 g	0
Olive oil, extra virgin	0 g	0 g	6.8 g	60
Cauliflower rice, homemade (cauli-rice, KetoDiet app)	5.3 g	3.5 g	0.5 g	45
Ghee	0 g	0 g	7.5 g	68
Garlic, fresh	0.2 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Chives, fresh	0 g	0 g	0 g	0
Total	6.9 g	43.6 g	27.7 g	468

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Shellfish free
• Beef free
• Pescatarian