This article explores various keto salmon bowl recipes, offering a range of options for sushi lovers and health-conscious individuals seeking a quick, convenient, and nutritious meal. These recipes are grain-free, paleo-friendly, and low in carbs, making them perfect for the ketogenic diet. They are also rich in healthy fats like omega-3 fatty acids and MUFA, as well as fiber, magnesium, and potassium.
Why Keto Salmon Bowls?
Keto salmon bowls are a versatile and customizable meal option. They offer a way to enjoy the flavors of sushi without the carb-heavy rice. These bowls are also quick and easy to prepare, making them ideal for busy weeknights or meal prepping.
Health Benefits
Salmon is a nutritional powerhouse, providing:
- High protein: Essential for muscle building and repair.
- Omega-3 fatty acids: Beneficial for heart health and brain function.
- Filling: Helps to keep you satisfied and prevent overeating.
- Vitamins and minerals: Including vitamin D, important for overall health, especially for those who spend a lot of time indoors.
Versatility and Customization
Poke bowls are a blank canvas, allowing you to tailor them to your specific tastes and dietary needs. Here's a general guide:
- Base: Traditionally rice, but for a low-carb option, use cauliflower rice, shirataki rice or noodles, zucchini noodles, or salad greens.
- Protein: Salmon (raw or cooked), shrimp, scallops, or tofu. If using raw fish, ensure it's high-quality, fresh, sashimi-grade. Smoked salmon is another option.
- Toppings: Cucumber, radish, jicama, shredded cabbage, carrots, peppers, onions, mushrooms, avocados, mango, pineapple, seaweed, pickled ginger, nuts, and seeds.
- Dressing: Mayonnaise, coconut aminos, miso, garlic, rice vinegar, sesame oil, wasabi, sriracha, or chili slices.
Keto Salmon Bowl Recipes
Here are a few variations of keto salmon bowl recipes:
Read also: Easy Low-Carb Cheese Crackers
1. Basic Keto Salmon Poke Bowl
This recipe is a great starting point for creating your own customized keto salmon bowl.
Ingredients:
- Salmon: 1/2 lb sushi-grade salmon, skinless and boneless (225 g)
- Marinade:
- 2 tbsp coconut aminos
- 1 tbsp toasted sesame oil
- 1 tbsp fresh lemon or lime juice
- 1 tsp Sriracha sauce
- 1 tsp rice vinegar or coconut vinegar
- Pinch of salt
- 2 medium green onions, chopped (30 g/ 1.1 oz)
- 1 tbsp sesame seeds
- Cauli-rice:
- 2 cups cauliflower rice (240 g/ 8.5 oz)
- 1 tbsp ghee or coconut oil
- 1 tbsp rice vinegar or coconut vinegar
- 1/4 tsp salt (pink Himalayan)
- Optional: 1 tsp powdered Erythritol or Swerve or 2-3 drops liquid stevia
- Toppings:
- 1 medium avocado, peeled and seed removed (150 g/ 5.3 oz)
- 1 nori seaweed sheet
- 1 tbsp ghee or coconut oil
- Salt to taste
- Other topping options: Spiralized daikon radish, cucumber slices, sliced napa cabbage, seaweed noodles, pickled ginger
Instructions:
- Marinate the salmon: Mix coconut aminos, toasted sesame oil, lemon juice, vinegar, and salt. Add sriracha and mix well.
- Prepare the cauli-rice: Use a grating blade on your food processor to create rice-like shapes. Place the cauli-rice in a hot pan greased with ghee. Cook over medium-high heat for 5-7 minutes, stirring to prevent burning. Remove from heat, place in a bowl, and combine with the vinegar mix.
- Crisp the nori: Cut the nori sheets into small pieces. Place in a hot pan greased with ghee and crisp up over medium heat for 30-60 seconds.
- Assemble the bowl: Divide the cauli-rice equally into two bowls. Add the marinated salmon, crisped nori, and sliced avocado.
2. Keto Teriyaki Salmon "Rice" Bowl
This recipe features a flavorful teriyaki sauce and a mix of cauliflower rice and broccoli.
Ingredients:
- Salmon: 1½ pounds center-cut salmon, cut into 4 pieces
- Teriyaki Sauce:
- ½ cup soy sauce
- 6 tablespoons Monk Fruit In The Raw®
- 2 garlic cloves, minced
- 1” piece fresh ginger, peeled and minced
- 1 tablespoon toasted sesame oil
- Cauli-rice: 1 large head cauliflower, cut into florets
- Broccoli: 2 medium heads broccoli, cut into bite-sized florets (about 4 cups)
- 1 tablespoon sunflower oil
- Fine sea salt to taste
- Toasted sesame seeds
Instructions:
- Prepare the teriyaki sauce: In a small saucepan, combine soy sauce, monk fruit, garlic, ginger, and sesame oil. Bring to a simmer over medium heat and simmer for 5 minutes. Divide the sauce in half and set aside.
- Bake the salmon: Preheat oven to 350℉. Line a sheet pan with parchment paper or foil. Place salmon on the prepared sheet pan and brush liberally with half the teriyaki sauce. Bake until cooked to desired doneness (120℉ for medium-rare, 130℉ for medium, 140℉ for well-done), 15-20 minutes.
- Prepare the cauli-rice: Add ¼ of the cauliflower florets to a food processor and pulse until chopped into small, rice-sized pieces. Transfer to a medium bowl, then repeat with remaining cauliflower in 3 more batches. In a large nonstick skillet, heat oil over medium heat. Add cauliflower, cover, and cook for 4 minutes. Remove lid, stir well, and continue to cook until tender, about 3 minutes more. Add salt to taste.
- Steam the broccoli: Fill a large saucepan with 1” water and place a steamer basket inside. Bring water to a boil, add broccoli to steamer basket, cover, and cook 5 minutes.
- Assemble the bowl: Divide cauliflower rice among 4 bowls. Top with salmon and broccoli. Drizzle broccoli with remaining teriyaki sauce and sprinkle with sesame seeds.
3. Air Fryer Keto Salmon Bowl
This recipe uses an air fryer to create crispy salmon bites.
Ingredients:
- Salmon: Salmon steaks, skin removed and sliced into cubes
- Ginger Dressing: Fresh lime juice, freshly grated ginger, minced garlic, olive oil, paprika, salt and pepper
- Cauliflower rice: Microwaved or steamed, then squeezed to remove water
- Toppings: Chopped scallions (spring onions), black sesame seeds, fresh cilantro (coriander), homemade mayonnaise, broccoli, green beans, cucumber, peppers, avocado, sugar-free pickled onions
Instructions:
- Mix the dressing: Combine olive oil, ginger, garlic, paprika, lime juice, salt, and pepper in a small bowl.
- Marinate the salmon: Pat the salmon cubes dry with kitchen paper and toss with half of the dressing.
- Air fry the salmon: Preheat the air fryer to 180C / 350F. Arrange the salmon cubes in a single layer in the air fryer basket, ensuring they do not touch. Air fry for 6 minutes. Spray the broccoli and green beans with oil and cook for a further 2 minutes until the salmon is crispy and the veggies still have a bite.
- Prepare the cauliflower rice: While the salmon is cooking, microwave the cauliflower rice on high for 4 minutes or steam it instead. Allow to cool slightly and squeeze out the water. Option to toss it with a drizzle of olive oil and a pinch of salt.
- Assemble the bowl: Put the cauliflower rice in a bowl and arrange sections of salmon, broccoli, beans, cucumber, peppers, and avocado on top. Sprinkle over spring onions, coriander, sesame seeds, and add the remaining dressing.
4. Keto Teriyaki Salmon Bowl with Coconut Cauliflower Rice
This recipe features a homemade keto teriyaki sauce and creamy coconut cauliflower rice.
Ingredients:
- Salmon: Fresh salmon fillet, skin removed and cut into big pieces or chunks
- Keto Teriyaki Sauce:
- Soy sauce
- Rice vinegar
- Granulated sweetener (Swerve brown sugar sweetener preferred)
- 2 tablespoons water
- Ginger paste or fresh ginger
- Garlic
- Chili garlic oil (Sichuan Chili Crisp, Momofuku chili crunch sauce, or S & B garlic crunch chili oil)
- Coconut Cauliflower Rice:
- Cauliflower rice
- Coconut milk
- Coconut oil
- Granulated sweetener
- Toppings: Frozen edamame (soy beans), shredded carrot, chopped fresh cilantro, wedges of limes
Instructions:
- Prepare the edamame: Prepare the frozen edamame according to package instructions.
- Make the teriyaki sauce: In a medium bowl, add the soy sauce, rice vinegar, sweetener, water, ginger, garlic, and chili garlic oil. Mix well.
- Marinate the salmon: Place the salmon pieces in a bowl or large ziplock bag. Pour the teriyaki sauce on top and marinate for 15-20 minutes.
- Cook the salmon: Heat a large nonstick skillet to medium-high heat. Spray with nonstick cooking spray. Shake off the excess marinade and place the salmon pieces in the pan. Turn the heat down to medium. Cook for a few minutes, then flip the salmon over to cook the other side. When it is cooked through, take off the stove and set aside.
- Make the coconut cauliflower rice: Heat a large pan or skillet to medium heat. Add coconut oil. Once it melts, add the coconut rice, sweetener, and coconut milk. Sauté for a few minutes until the cauliflower is cooked through. Taste and season with salt, black pepper, or more sweetener as desired.
- Assemble the bowls: Place the coconut rice in bowls and then top with salmon pieces, edamame, and shredded carrots. Sprinkle with fresh chopped cilantro and squeeze lime on top.
5. Mediterranean Salmon Bowl
This recipe combines Mediterranean flavors with salmon for a unique and delicious bowl.
Read also: Keto Calorie Counting: A Detailed Guide
Ingredients:
- Salmon: Salmon filets or chunks
- Salad: Cabbage, lettuce, basil, olive oil, feta cheese, minced garlic, lemon juice, salt and pepper
- Other: Hummus (or low-carb hummus), broccoli florets, olives
Instructions:
- Prepare the broccoli: Chop the broccoli florets and stir them for 2 minutes in a non-stick pan with 1 Tbsp olive oil. Then turn off the heat and cover with a lid for a few minutes.
- Cook the salmon: Add the salmon to the same pan and cook at medium/medium-high heat, covered with a lid, flipping halfway through. After 6-7 minutes, the salmon is ready.
- Prepare the salad: Chop the cabbage and massage it in a bowl with the lemon juice. Then add the lettuce, basil, olive oil, feta cheese, and 1 clove of minced garlic. Mix well and add salt and pepper if needed.
- Assemble the bowl: Put the salad at the bottom, then add the olives, hummus, broccoli, and salmon in the middle. Add salt and pepper to taste and enjoy.
Tips and Variations
- Customize your toppings: Add your favorite vegetables, nuts, seeds, and sauces to create a bowl that suits your tastes.
- Use different proteins: Try shrimp, scallops, tofu, or smoked salmon instead of fresh salmon.
- Make it spicy: Add wasabi, sriracha, or chili flakes for a kick.
- Meal prep: Prepare the cauliflower rice, vegetables, and dressing ahead of time for a quick and easy meal during the week.
- Adjust sweetness: Adjust the amount of sweetener in the teriyaki sauce or coconut cauliflower rice to your liking.
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