Keto Salmon Bowl (Low Carb Poke Bowl) 🍱

Get ready for a tasty treat with our Keto Salmon Bowl recipe. It’s like a keto poke bowl! This meal is a blend of delicious Asian flavors, featuring fresh salmon, crunchy cucumbers, and zesty radishes, all topped with a dressing that’s a nod to Japanese cuisine. It’s quick to whip up, a delight to eat and perfect for anyone keeping carbs in check. Ready to dive in?

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Preparation and cooking overview

Making this keto salmon bowl is quick and takes just 10 minutes. Just cut the top-quality salmon and slice the veggies thinly. Then, mix up a tasty dressing and pour it over the mix. It’s that easy!

Chef’s note

This recipe requires no cooking. But if you prefer cooked salmon, sear the salmon fillets in a cast-iron skillet and then chop them into pieces. Season them with salt and black pepper to enhance the flavor. Want to know how to add more twists to your salmon? Check out this delicious collection of our fish recipes!

Prep Time: 10 minutes
Total Time: 10 minutes
Difficulty Level: Easy
Recipe Makes 2 Servings

🍱 Ingredients for keto salmon bowl recipe

Here’s a list of all the ingredients you’ll need to make this salmon bowl at home:

For the salad

10.5 ounces sashimi-grade salmon, cut into bite-sized cubes
½ cup cucumber, julienne
½ cup radishes, julienne
Iceberg lettuce, for serving
Toasted sesame seeds, for garnish

Bite-sized cubes of sashimi-grade salmon, cucumber julienne, radish, julienne, iceberg lettuce and toasted sesame seeds gathered and displayed on the table.

For the dressing

1½ tablespoons fermented soy sauce, (Kikkoman)
2 teaspoons rice vinegar
1 tablespoon sesame oil
1 teaspoon erythritol
½ teaspoon grated ginger
1 teaspoon togarashi spice

All the ingredients to make the dressing including fermented soy sauce (Kikkoman), rice vinegar, sesame oil, erythritol, grated ginger, and togarashi spice gathered and displayed on the table.

Ingredient substitutions

Do you see something on the ingredients list you would rather skip? Here are some substitutions you can make:

Rice vinegar: If you don’t have rice vinegar on hand, use apple cider vinegar or lemon juice for a tangy taste.
Fresh ginger: Instead of grated ginger, use ¼ teaspoon of ginger powder.
Togarashi spice: If you don’t have togarashi spice, use an equal amount of chili powder.
Soy sauce: Swap soy sauce with coconut aminos or tamari sauce as a gluten-free alternative.

Additional ingredients

Feel free to elevate the flavor and texture of the fish dish with these optional add-ons:

Edamame: Add fresh edamame to the vegetables for a vibrant burst of color and more texture.
Japanese mayo: Drizzle some Japanese mayo over the salad.
Chopped scallions: For a subtle onion note, scatter chopped scallion on top of the salmon.
Chopped fresh cilantro: Infuse a fresh, herbal touch by adding chopped cilantro.
Toasted sesame seeds: Elevate the crunchiness by sprinkling some toasted sesame seeds on your dish.
Red pepper flakes: If you crave some heat, sprinkle red pepper flakes into the dressing before drizzling it over the salmon bowl.
Avocado slices: Boost the dish’s flavor profile with creamy avocado.

Kitchen tools required

To make this low-carb salmon bowl recipe, you’ll need the following tools:

Cutting board
Knife
Mixing bowl
Whisk
Mandoline slicer
Big serving bowl

Tool substitutes list

Whisk: Use a fork to mix the dressing if you don’t have a whisk.
Mandoline slicer: If you don’t have a mandoline slicer, cut the cucumber and radishes with a knife.

Keto salmon bowl garnished with black toasted sesame seeds.

How to make Keto Salmon Bowl: step-by-step guide

Cooking methods

No-cook recipe

Preparation steps

Gather and measure all the ingredients.
Wash the cucumber and radishes with cold tap water.
Peel and grate the ginger.
Cut the sashimi-grade salmon into cubes.
Wash and chop the iceberg lettuce.

Instruction steps

In a big serving bowl, place the chopped iceberg lettuce.
Julienne the cucumber and radishes into long, thin, matchstick-size strips and place them in the bowl.
Add in the sashimii-grade salmon cubes and place the bowl in the fridge.
While the salad is chilling, prepare the dressing by whisking soy sauce, rice vinegar, erythritol, grated ginger, and togarashi spice in a mixing bowl.
Drizzle the dressing over the salad, mix, and serve fresh!

Mixing all the ingredients for the dressing in a bowl with chopsticks.

Salmon bowl alongside different bowls with dressing and garnish ready to be mixed.

Homemade keto salmon bowl ready to be served.

Chef’s pro tip

Always buy your salmon from a reputable source and ensure it’s labeled sashimi-grade for optimal freshness, taste, and safety. If you’re uncertain, ask your fish seller for the best option for raw dishes.

What to serve with the salmon bowl?

You can enjoy the salmon bowl on its own or pair it with a keto-friendly side dish. Here are some tasty ideas:

Roasted Asparagus: The side of roasted asparagus adds a crunchy texture and pairs well with the flavors of the dressing.
Grilled Eggplant: Pair your salmon bowl with some grilled eggplant for a smoky touch that beautifully balances out the salad’s crisp freshness.
Vegetable Soup: A warm, savory veggie soup makes a fantastic companion to the fresh flavors of a salmon bowl.

Salmon bowl alongside dressing and garnish ready to be mixed.

How to make it healthier?

Opt for low-sodium soy or tamari sauce to keep your salt intake in check.

Time-saving tips

Use a mandoline slicer for quick and uniform slicing.

What can I prepare ahead of time?

Make the dressing beforehand and refrigerate it; it’ll stay fresh for up to two weeks.

Storage instructions

Fridge: If you can’t finish your salmon bowl right away, put the leftover salad in an airtight container and keep it in the fridge. It’ll stay fresh for up to two days.
Freezer: Store the fresh vegetables and dressing in separate containers when freezing.

Recipe wrap-up conclusion

This Keto Salmon Bowl is a simple way to bring Asian flavors into your kitchen and add excitement to your low-carb diet. It’s also a pretty tasty keto poke bowl! With simple steps, fresh ingredients, and a delicious Japanese dressing, this is a recipe you’ll come back to again and again. Enjoy it as a light lunch or combine it with veggies for a satisfying keto-friendly salmon dinner—either way, you’re in for a flavor-packed treat with every forkful.

So, don’t forget to save this delicious recipe and try it. You’re in for a treat with this flavorful dish that will surely become one of your favorite go-to keto bowls!

Looking for more keto fish recipes for a perfect dinner? Here are some options!

Frequently asked questions

Yes, salmon is keto-friendly. It’s rich in healthy fats and protein while being extremely low in carbs. For this reason, it’s a popular choice for those following a keto diet.

Check the salmon label at the store to see if it’s safe for raw eating. If you’re not sure, ask the person at the seafood counter.

While the original recipe calls for sashimi-grade salmon, you can use cooked salmon. Whether grilled, seared, or baked, cooked salmon can be a delicious alternative.

Salmon fillets are low in carbohydrates, containing around 0 grams of carbs naturally. However, the amount of carbs in salmon fillet can increase if you add ingredients or sauces to the dish.

Absolutely! Feel free to choose butter lettuce, romaine, or any other crispy greens you prefer. The choice is yours and depends on what pairs well with the other ingredients and your personal taste.

📖 Recipe

Keto Salmon Bowl

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Indulge in the fresh and flavorful world of Japanese-inspired cuisine with our quick and easy Keto Salmon Bowl recipe, perfect for low-carb enthusiasts.

Course Main Course

Cuisine Asian, Japanese

Keyword keto salmon bowl, low carb, salmon poke bowl, salmon salad

Prep Time 10

Total Time 10

Servings

Calories 294kcal

Ingredients

For the salad

10.5 ounces sashimi-grade salmon cut into bite-sized cubes
½ cup cucumber julienne
½ cup radishes julienne
Iceberg lettuce for serving
Toasted sesame seeds for garnish

For the dressing

1½ tablespoons fermented soy sauce (Kikkoman)
2 teaspoons rice vinegar
1 tablespoon sesame oil
1 teaspoon erythritol
½ teaspoon grated ginger
1 teaspoon togarashi spice

US Customary – Metric

Instructions

In a big serving bowl, place the chopped iceberg lettuce.
Julienne the cucumber and radishes into long, thin, matchstick-size strips and place them in the bowl.
Add in the sashimii-grade salmon cubes and place the bowl in the fridge.
While the salad is chilling, prepare the dressing by whisking soy sauce, rice vinegar, erythritol, grated ginger, and togarashi spice in a mixing bowl.
Drizzle the dressing over the salad, mix, and serve fresh!

Video

Nutrition

The post Keto Salmon Bowl (Low Carb Poke Bowl) 🍱 appeared first on Cast Iron Keto.

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