Japanese · Dinner
Grilled Salted Salmon (Keto)
Salmon fillet dry-salted and grilled skin-side down until the skin crackles and the flesh turns opaque, finished with lemon and daikon. Served with sesame-dressed greens and fresh ginger, this Japanese shioyaki-style dish relies entirely on the fish's fat and a finishing drizzle of oil.
$7
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
486Calories
30.9gProtein
36.9gFat
5.4gCarbs
1.8gSugar
2.3gFiber
1461mgSodium
106mgChol
6.6gSat Fat
950mgPotassium
135mgCalcium
1.9mgIron
4.9mcgVitamin B12
34mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Pat the salmon fillet dry with a paper towel, then sprinkle salt evenly over both sides of the flesh and skin.
2
Rest
Set the salted salmon on a rack uncovered in the refrigerator for 20 minutes until the skin dries slightly.
3
Grill
Heat a grill or grill pan to medium-high, brush grates with avocado oil, lay salmon skin-side down, and grill 6 minutes undisturbed until skin releases cleanly and turns golden and crackling.
4
Saute
Warm the sesame oil over medium heat and saute the spinach and bok choy for 2 minutes until wilted and glossy. Flip the salmon and grill the flesh side 3 to 4 minutes over medium-high until opaque pink throughout and flakes easily.
5
Plate
Lay the greens on a plate, set the salmon on top, mound the grated daikon and ginger beside it, scatter the sliced scallion over everything, and finish with lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g salmon fillet, skin on
- 1 tsp1 tsp salt
- 4 oz114g daikon
- 2 tbsp2 tbsp sesame oil
- 1 tsp1 tsp lemon juice
- 22 scallion
- 3 oz86g spinach
- 3 oz86g bok choy
- 2 tbsp2 tbsp avocado oil
- 1/2 tsp1/2 tsp fresh ginger
