Salmon is one of the staples of the non-vegetarian keto diet.Here’s the thing about salmon: It tastes the best when you cook it in plenty of butter or olive oil. That’s why it fits in swimmingly to your keto diet. Here, 8 keto recipes with salmon that are keto-friendly and perfect for your meals!
Keto Recipes with Salmon
1)Indian Salmon curry with zucchini noodles–
This low carb Indian salmon curry is a SUPER easy, 5-ingredient, healthy meal that is paleo, keto, gluten-free, and whole30 compliant! Perfect for busy weeknights! The recipe is for Indian keto lovers especially.
- 1/2 cup + 2 Tbsp Full-fat coconut milk
- 2 tsp Mild Curry paste*
- 8 oz Alaskan Salmon fillets (2 4 oz fillets)
For the zucchini noodles:
- 3 Large zucchinis, spiralized with blade B
- Fresh mint minced (for garnish)
- Whisk together the coconut milk, curry paste, and a pinch of salt. Place your salmon, skin-side up in a small baking dish and pour the coconut sauce over top. Spoon the sauce all over the fish to cover it. Cover with saran wrap and refrigerate for at least 2 hours.
- Once the salmon has marinated, place a strainer over a large bowl and place the zucchini noodles into the strainer. Sprinkle with salt and let sit for 30 minutes, stirring around every so often to release the water.
- Heat your oven to 450 degrees and gently flip the salmon over, so that the skin-side is down. Spoon more sauce over top and bake until the fish flakes easily, about 10-12 minutes. Transfer the fish to a plate and cover with tinfoil to keep warm.
- Squeeze out all the excess water from the zoodles and place them into the bowl. Pour the remaining coconut sauce over the zoodles and mix will.
- Divide the zoodles between two plates, top with salmon and garnish with fresh mint and additional salt, if needed.
- Serve immediately.
Nutrition Info Per Serving :
- Calories: 408kcal
- Carbohydrates: 17.8g
- Protein: 27.2g
- Fat: 26g
- Potassium: 132.8mg
- Cholesterol: 68mg
- Sodium: 342mg
- Fiber: 5g
- Sugar: 7g
2)Baked lemon-herb Salmon-
You’ll love this crazy simple, flavorful, salmon dinner made in only 30 minutes. To get the fantastic flavour is brushing the salmon filets with a smidgen of melted butter. Add your fav veggie to the baking sheet– like brussels sprouts, sliced zucchini, broccoli, etc. Another squeeze of lemon, and a sprinkle of salt & pepper to make your herb Salmon!The juicy salmon, the roasted veggies, the simplicity, the flavors, the hassle-free (healthy!) meal. It’s all INSANE.
- 4 salmon filets, skin removed (about 2 lbs total)
- 4 cups halved brussels sprouts (or sliced zucchini, diced potato, broccoli, etc.)
- 2 Tbsp unsalted butter, melted
- 2 Tsp bunched rosemary leaves, chopped
- Two tsp parsley (I use dried, chopped)
- 1 Tsp minced garlic
- 2 lemons
- 1/2 teaspoon freshly ground black pepper
- sea salt, to taste
- Preheat oven to 400°F (204°C). Line a baking sheet with aluminum foil or a silicone baking mat. Arrange salmon and brussels sprouts on top.
- Brush the melted butter on top of each salmon filet. In a small bowl, mix the rosemary, parsley, garlic, juice of 1 lemon, and 1/4 teaspoon pepper together with a spoon. Spoon evenly onto each filet, spreading all over the top. Slice 1/2 of the 2nd lemon and arrange 1-2 slices on top of each filet. Squeeze the other lemon half on top of the brussels sprouts. Sprinkle the brussels sprouts with remaining 1/4 teaspoon of pepper. Sprinkle sea salt evenly over the whole pan– not much is needed. Go by your preference.
- Bake for 15 minutes or until the salmon is just cooked through. Don’t overcook or the salmon will taste dry.
- Serve with additional lemon slices if desired. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Nutritional Info :
- Calories – 330
- Fats- 16 g
- Protein -37 g
- Carbs- 1.6 g
This baked salmon recipe is easy to customize with your favorite seasonings and only takes about 15 minutes from start to finish. You can easily bake it in your oven in just no time. A simple and easy recipe for you!
- 4 salmon filets, skin-on (about 6–8 ounces each)
- 2 tablespoons high-heat oil, such as avocado oil or canola oil
- Kosher salt and freshly-cracked black pepper
- fresh lemon wedges
- Let salmon rest on the counter for 15-30 minutes, until they\’ve come to room temperature.
- Heat oven to 450°F. Line a baking sheet with aluminum foil Blot the salmon filets dry on all sides with paper towels. Place the salmon skin-side-down the prepared baking sheet (or skillet). If the ends of the salmon filets are really thin, just tuck them under a bit for even cooking.
- Brush the salmon on all sides (except the bottom) with oil. Sprinkle each filet with a generous pinch of salt and black pepper, along with any other dry seasonings you prefer.
- Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
- Remove pan from the oven and transfer the salmon to a clean serving plate, either with the skin or leaving the skin behind.
- Sprinkle each filet with a good squeeze of lemon juice, plus any extra fresh herbs or sauce that you prefer.
- Then serve warm and enjoy!
Once the salmon has been cooked, it can be stored in a sealed container in the refrigerator for up to 2 days. Or you can freeze it for up to 3 months.
4)Shrimp and Spinach Stuffed Salmon-
This entire dish is like pure magic. It’s just heavenly good, SUPER easy and quick to make, yet it looks so elegant, you could very well serve this to guests on special occasions! Shrimp, spinach, and salmon all three together is a great combo to try! It would also be the perfect meal choice for a romantic keto dinner for two, or even just for a casual dinner with a friend.
- 2 -250 g 1/2 lb salmon fillets
- 150 g 5oz raw tiger or white shrimp, cleaned and chopped
- 3 green onions, chopped
- 6 mushrooms, chopped
- 2 cups packed spinach, chopped
- one-fourth cup macadamia nuts, toasted and chopped
- 1/4 tsp Himalayan salt
- 1/4 tsp freshly cracked black pepper
- few gratings whole nutmeg
- 1/4 cup mayo
- Melt a little bit of cooking fat in a skillet set over medium heat and cook the green onions and mushrooms, salt, and pepper until the onions mushrooms are soft and golden about 3-4 minutes.
- Add macadamia nuts and continue cooking until they get slightly toasted, 1 or 2 minutes, then throw in the spinach and cook until wilted, about 30 seconds.
- Now throw in the chopped shrimp and cook stirring until they turn opaque about 1 minute.
- Set aside to cool for 5-10 minutes, then stir in nutmeg and mayo.
- Make an incision lengthwise in salmon fillets, without going all the way through. The skin has to remain intact.
- Sprinkle with salt and pepper and divide the stuffing between the fillets, packing as much as you can down the incisions you just made and mounding the rest on top of the fillets.
- Melt a little bit more cooking fat in a heavy skillet set over high heat (cast-iron preferred) and when the pan is scorching hot, delicately add the stuffed salmon fillets, skin side down.
- Cook uncovered for about 1 minute to sear the skin nice and good.
- Lower heat to low, cover and cook for about 5-8 minutes, depending on thickness and desired level of doneness, until salmon turns opaque.
- Transfer to oven and set to broil for about 2-3 minutes, until top turns golden and starts to bubble.
Nutritional Info Per Serving :
- Calories- 732
- Fats- 50.2g
- Protein- 65.8g
- Fiber- 3.3g
- Carbs- 7g
- Sugar- 2.4g
5)Smoked Salmon and Cucumber Ham wrap–
Here is a perfect salmon based keto snacks recipe for you! If you’re looking for an easy lunch that’s delicious and nutritious, then try these smoked salmon and cucumber ham wraps. These wraps take just 5 minutes to put together so you can also make these for an egg-free breakfast or brunch or as a quick snack. The recipe is dairy-free, paleo and keto-friendly. We use coconut cream instead of cream cheese to make it dairy free, you can use it otherwise.
- 4 slices of ham
- 1/2 cucumber, cut into thin slices
- 3.5 oz (100 g) smoked salmon
- 1 Tablespoon (15 ml) coconut cream
- Green salad to serve with
- First, Prepare a spinach salad to serve the wraps with. You can use any green leafy salad you wish.
- Create thin cucumber slices by cutting a cucumber in half and then use a potato peeler to create thin slices.
- Place a slice of ham on a plate and spread the coconut cream on the ham, If you can’t find ham you can use lettuce as the wrap.
- Place the slices of smoked salmon on top of the ham slice. If you’re using thin slices of ham, then you might need to use several slices so it doesn’t break when the wrap is created.
- Place several cucumber slices on top of the salmon.
- Roll everything up.
Serving size- 2 wraps
- Calories- 210
- Fats- 10g
- Carbs- 0g
- Protein – 29g
6)Keto Salmon Fish Cakes with Creamy Dill sauce-
There’s nothing fishy about these keto salmon fish cakes recipe – they’re delicious. The creamy dill sauce is the perfect complement to this easy ketogenic fish cakes dish. Power up your mind and body and enjoy a healthy meal with this keto salmon fish cakes recipe with creamy dill sauce!
For salmon fish cakes –
- 450g salmon, drained and flaked (or use salmon filets and cook them first)
- 2 Tablespoons of fresh dill (6 g), finely chopped
- 3 medium eggs, whisked
- one-fourth cup of coconut flour
- 1/4 cup of shredded coconut
- 1/4 cup of coconut oil
- Salt and pepper, to taste
For cooking the fish cakes –
- 2 Tablespoons of coconut oil
For creamy dill sauce –
- 1/4 cup of mayo (60 ml)
- 1/4 cup of coconut milk (60 ml)
- 2 cloves of garlic (6 g), minced or finely diced
- 2 teaspoons of fresh dill (2 g), chopped
- Salt and pepper, to taste
- In a small bowl, whisk to combine the dill sauce ingredients.
- In a large bowl, thoroughly combine the fish cake ingredients. Form the mixture into 8 patties.
- In a large skillet, melt 2 Tablespoons (30 ml) of coconut oil. In batches, carefully place patties in the oil. Cook until golden brown on one side and turn over and cook until golden brown, about 3 to 4 minutes per side.
- Serve the salmon patties with the creamy dill sauce.
- Calories- 600
- Sugar- 1g
- Fats- 50g
- Carbs- 5g
- Fiber- 3g
- Protein- 42g
7)Keto Salmon Creamy Dairy-free Pasta-
Don’t pine for pasta just because you’re on a keto diet! This simple three-ingredient keto salmon “pasta” recipe provides the perfect stand-in for pasta (zucchini) that’s so good it’ll trick your taste buds. The pasta is very easy and delicious.
- 2 Tablespoons of coconut oil (30 ml), to cook with
- 8 oz of smoked salmon (224 g), diced
- 2 zucchinis (240 g), spiraled or use a peeler to make into long noodle-like strands
- 1/4 cup of mayo (60 ml)
- In a skillet, melt the coconut oil over medium-high heat. Add the smoked salmon and sauté until slightly browned, about 2 to 3 minutes.
- Now, Add the zucchini “noodles” to the skillet and sauté until soft, about 1 to 2 minutes.
- Next,add the mayo to the skillet, stirring well to combine.
- Divide the “pasta” between 2 plates and serve.
- Calories- 470
- Sugar- 2g
- Fats- 42 g
- Carbs- 4g
- Fiber- 1g
- Protein – 21g
8)Keto Salmon Avocado Egg Salad-
An easy and keto-friendly salmon egg and avocado salad recipe that you can make for lunch and bring to work. There is nothing more classical, easy, and long-lasting love between salmon and avocado, both being quite fatty and juicy foods and complement each other perfectly. Naturally salty fish and the nutty flavor of avocado, they are simply perfect just together.
It’s a spring and summer salad not just for the ketogenic diet but anyone who wants something salty that will fill them up, but without the feeling of sweaty hot cooking. The key to making this meal perfect is to be gentle when mixing all the salad ingredients together to avoid breaking them apart.
- 1 avocado sliced
- 1 salmon fillet (200g)
- Half cup cherry tomatoes halved
- 1/2 small head romaine lettuce (150g)
- 1/2 red onion small, sliced
- 1 hard-boiled egg quartered
- 1/2 cucumber small, sliced
- 1 tbsp olive oil (for frying)
- salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1/4 tsp garlic powder
- 1 tbsp Dill chopped
- salt and pepper to taste
- Add to a small bowl all dressing ingredients and whisk to combine.
- Season the filet with salt and pepper. Heat the olive oil in a nonsticking frying pan and sear the salmon, skin side down. Flip after 3 minutes and cook until golden. Transfer to a plate and pour a teaspoon of dressing over it.
- Peel and pit the avocado, slice it.
- Assemble the lettuce, avocado, tomatoes, cucumber, egg, and red onion in a salad bowl. Add remaining dressing and mix to combine.
- Top a salad with a salmon filet and enjoy it!
Nutritional Info :
- Calories- 390
- Fats- 30g
- Carbs- 14g
- Fiber- 8g
- Protein- 19g
Salmon is already filled with fats that are good for you, and we’ve made it even easier for you to eat keto meals with these recipes. Switch up the herbs and spices that you cook with the salmon. If you don’t like spicy foods just leave out the heat and choose milder herbs, such as dill which goes beautifully with salmon. You won’t feel at all guilty when you make any one of these salmon meals. The keto recipes with salmon are easy and a great fit for your keto diet meals.
We love these recipes and we know you will too. This is as easy as it gets, so what is your excuse now? Get yourself started today and Stay tuned for more such keto weight loss journeys, health content, and recipes! Also, don\’t forget to follow us on Instagram for the daily dose of the Keto Lifestyle!!