Keto Spicy Soy Salmon – Low Carb Simplified

February 1, 2025

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Published: Sep 27, 2020 · Modified: Nov 14, 2024 by Cathy Chenard · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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.

Recipe