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    Home » Dinner Recipes » Keto Spicy Soy Salmon

    Keto Spicy Soy Salmon

    Published: Sep 27, 2020 · Modified: Jan 15, 2023 by Low-Carb Simplified · This post may contain affiliate links.

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    This weeknight, Asian-inspired spicy soy salmon bursts with umami flavor and is so easy to make!

    This 30-minute, ultra-flavorful keto spicy soy salmon needs be on your weeknight menu! It's so tasty, incredibly simple to make, and hard to screw up (well, not unless you overcook it).

    Most soy salmon recipes typically include a sweetener, but we don't think it's necessary, especially when you turn up the heat with some sambal sauce. If you don't have sambal, you could use sriracha or other type of hot sauce. Sriracha is slightly higher in carbs and would add an additional 1.2 net carbs per serving since it contains some sugar.

    This low-carb and keto salmon recipe includes soy sauce (Tamari), fresh garlic, fresh ginger, sambal sauce and olive oil. To get the fullest flavor, the salmon is baked in foil and then broiled for a few minutes for a beautifully charred top.

    Simply serve the salmon over riced broccoli or cauliflower (we use riced broccoli) and drizzle with the remaining spicy soy sauce. This easy weeknight keto recipe is just 3.3 net carbs per serving. Hope you enjoy!

    Ingredients

    A few notes on key ingredients:

    • Salmon or Steelhead trout: You can use salmon or steelhead trout in this recipe. Or even another type of fish if you prefer.
    • Soy sauce: Soy sauce is the most important ingredient for the sauce. We use tamari, which is gluten-free, but you could also use coconut aminos.
    • Sambal oelek: Sambal adds a spicy-heat to the sauce. You may also use Sriracha, but it's slightly higher in carbs.
    • Minced ginger: Ginger is a key ingredient that adds depth to the sauce. We mince with a microplane grater.
    • Garlic: Garlic is another key ingredient that adds flavor to the sauce. We mince with a microplane grater.
    • Riced broccoli: To make it easy, we like to serve with microwaveable riced broccoli, but you can also serve with riced cauliflower or any side dish you like!

    How to Make

    STEP 1: Preheat oven to 400 degrees F. Cut a large enough piece of aluminum foil to line the bottom of rimmed baking sheet AND fold over to seal fish in foil.

    STEP 2: In a small bowl, whisk together soy sauce, sambal sauce, extra-virgin olive oil, garlic and ginger.

    STEP 3: Put marinade and salmon in large resealable bag or bowl. Be sure salmon is covered in marinade. Seal bag or cover bowl, and refrigerate for at least 15 minutes (or more if time allows).

    STEP 4: Place salmon on lined baking sheet and pour marinade on top.

    STEP 5: Fold sides of foil over salmon and seal ends of foil together so sauce does not leak out. Bake until done (140 degrees F), about 10 to15 minutes (cook time depends on thickness of fish).

    STEP 6: When salmon is almost done baking, microwave riced cauliflower or broccoli according to bag instructions. Once salmon is done, open foil and broil the fish for 2 or 3 minutes (rack should be about 6 inches from broiling element) until top is slightly charred. Be sure to keep an eye on fish during broiling so it doesn't burn. When done, remove from oven, top with sesame seeds and serve!

    Recipe FAQ

    What is sambal oelek?

    Sambal is a spicy chili sauce that originates from Indonesia. It's somewhat similar to Sriracha or other Asian chili sauces/pastes, but it has no added sugar. Because of this, we prefer to use this chili sauce in low-carb and keto recipes.

    Can I sweeten the sauce?

    For a slightly sweetened sauce, you can sweeten the sauce with a teaspoon or less of Swerve Sweetener or another sugar-free sweetener.

    How many carbs are in regular soy sauce?

    Soy sauce is low in carbs since it only contains 0.7 grams of net carbs per tablespoon.

    Keto Spicy Soy Salmon

    Low-Carb Simplified
    This weeknight, Asian-inspired spicy soy salmon bursts with umami flavor and is so easy to make!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Dinner
    Cuisine Chinese
    Servings 3
    Calories 420.2 kcal

    Ingredients
      

    • 1 ½ pounds salmon or steelhead trout
    • 2 tablespoons Tamari or low-sodium soy sauce
    • 1 ½ tablespoons Sambal Oelek
    • 2 ½ tablespoons extra-virgin olive oil
    • 2 gloves garlic minced
    • 1 teaspoon ginger freshly grated
    • 1 tablespoon sesame seeds
    • 1 cup riced broccoli store-bought microwavable bag

    Instructions
     

    • Get started: Preheat oven to 400 degrees. Cut a large enough piece of aluminum foil to line the bottom of rimmed baking sheet AND fold over to seal fish in foil.
    • Marinate: In a bowl, whisk together soy sauce, sambal sauce, extra-virgin olive oil, garlic and ginger. Put marinade and salmon in large resealable bag or bowl. Be sure salmon is covered in marinade. Seal bag or cover bowl, and refrigerate for at least 15 minutes (or more if time allows).
    • Bake: Place salmon on lined baking sheet and pour marinade on top. Fold sides of foil over salmon and seal ends of foil together so sauce does not leak out. Bake until done (140 degrees), about 10 to15 minutes (cook time depends on thickness of fish). When salmon is almost done baking, microwave riced cauliflower or broccoli according to bag instructions. Once salmon is done, open foil and broil the fish for 2 or 3 minutes (rack should be about 6 inches from broiling element) until top is slightly charred. Be sure to keep an eye on fish during broiling so it doesn't burn.
    • Finish and serve: When done broiling, remove salmon from oven. Plate salmon over riced cauliflower or broccoli. With a spoon, drizzle the remaining sauce in foil over the top of salmon. Top with sesame seeds.

    Notes

    Sambal is an alternative to Sriracha that has no sugar added. Sambal can be substituted with Sriracha but will add 1.2g net carbs per serving.

    Nutrition

    Calories: 420.2kcalCarbohydrates: 5.1gProtein: 48.5gFat: 21.5gSaturated Fat: 3.7gCholesterol: 168mgSodium: 753.1mgFiber: 1.8gSugar: 1.5gNet Carbs: 3.3gProtein Percentage: 46%
    Tried this recipe?Let us know how it was!

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