These low carb grilled salmon bowls have just 5 g net carbs per bowl and are perfect for keeping your oven off this summer! Salmon, bok choy, mushrooms and zucchini are grilled to perfection and served with spicy wasabi mayonnaise.
Low carb meal prep recipes like this cheesy chicken and 'rice' and egg roll in a bowl have been pretty popular over the years. These wasabi grilled salmon bowls are another tasty lower carb option that is perfect for keeping your oven off in the summer!
With perfectly grilled salmon, a spicy wasabi mayo, and grilled mushrooms, zucchini and bok choy, this is one meal you're going to look forward to eating all morning long!
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Reasons to love this recipe:
- it is low carb, gluten-free and keto-friendly
- you can customize the veggies with what you have on hand
- it is easy to prepare and delicious even on day 4!
Ingredient notes
- salmon- this recipe is written for 6 oz salmon portions of at least 1 ½ inches thick. If you have thinner tail portions of the salmon, you can still make this recipe, but will need to alter the cook time.
- Liquid soy seasoning- soy sauce has some sneaky carbs in it, so instead, we use Bragg's liquid aminos to marinate the salmon.
- veggies- cremini mushrooms, zucchini and baby bok choy are grilled alongside the salmon, but you could easily swap them out for your favorite low carb vegetables like brussels sprouts, green beans, asparagus or broccoli. Use your best judgement in adjusting cook times as you swap the vegetables.
Step by step directions
1. Marinate- In a shallow baking dish, stir together the liquid soy seasoning, sesame oil and ground ginger. Place salmon skin side up in the dish, and allow to marinate for 30 minutes.
2. Cook salmon- Heat your grill over high heat (500°F). I highly recommend using a vegetable grilling plate to cook your salmon, spraying it well with oil.
Place salmon skin side down on the grill. Cook with the lid down for 3 minutes, then carefully flip. Cook for another 3 minutes with the lid down, then check internal temperature.
TIP- A digital thermometer will tell you exactly when to remove the salmon from the grill. For medium-rare (recommended!) cook to 125°F. For medium-well (can be dry) cook to 145°F
3. Cook vegetables- Toss the vegetables in the liquid soy seasoning and sesame oil until coated.
- Zucchini and mushrooms- grill on a vegetable grilling plate for 6-10 minutes, stirring frequently, until cooked through.
- Baby bok choy- Grill directly on the grill for 1-2 minutes per side, until slightly charred and cooked to your liking.
TIP- cook the vegetables after the salmon so you're not juggling too many things at a time.
4. Portion- Stir together the mayonnaise and wasabi paste, then portion out into condiment containers. Divide the grilled vegetables and salmon between four 3-cup capacity storage containers.
Storage & reheating
- Storage- store in the fridge for up to 4 days
- Reheating- reheat in the microwave until steaming hot
- Freezing- it may be possible to freeze these bowls without the mayo, however I have not tried. Drop us a commend below if you try!
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FAQ
Yes! Salmon is safe to eat for up to 4 days (1).
I am not sure of all the nutritional requirements to make this qualify as keto. You may need to increase the fats by adding in half an avocado.
Sure, if you are not eating low carb, feel free to add ½ cup cooked quinoa or rice. Grilled sweet potatoes would also be great.
I really don't recommend skipping it as it lends a ton of flavor. You could try making a cashew or tahini-based sauce if you are avoiding dairy.
Recommended equipment
More salmon recipes
☆ Did you make this recipe? I'd love to hear how it turned out! Leave me a review and star rating in the comments below. Your reviews help so much!
Wasabi Grilled Salmon Bowls (Low Carb)
Equipment
Ingredients
Salmon
- ¼ cup Bragg's liquid aminos or reduced sodium soy sauce if you are not low carb
- 1 tablespoon sesame oil
- ¼ teaspoon ground ginger
- 24 oz salmon fillets cut into 6 oz portions; see note 1
Vegetables
- 6 oz cremini mushrooms cut into chunks
- 1 zucchini cut into chunks
- 1 tablespoon sesame oil
- 1 tablespoon Bragg's liquid aminos
- 2 baby bok choy cut in half
Wasabi Mayo
- ¼ cup avocado mayonnaise
- 1 teaspoon wasabi paste
Instructions
- Marinate- In a shallow baking dish, stir together the liquid soy seasoning, sesame oil and ground ginger. Place salmon skin side up in the dish, and allow to marinate for 30 minutes.
- Cook salmon- Heat your grill over high heat (500°F) and allow to preheat for at least 10 minutes. I highly recommend using a vegetable grilling plate to cook your salmon, spraying it well with oil.Place salmon skin side down on the grill. Cook with the lid down for 3 minutes, then carefully flip. Cook for another 3 minutes with the lid down, then check internal temperature.
- Cook vegetables- Toss the vegetables in the liquid soy seasoning and sesame oil until coated.Zucchini and mushrooms- grill on a vegetable grilling plate for 6-10 minutes, stirring frequently, until cooked through.Baby bok choy- Grill directly on the grill for 1-2 minutes per side, until slightly charred and cooked to your liking.
- Portion- Stir together the mayonnaise and wasabi paste, then portion out into condiment containers. Divide the grilled vegetables and salmon between four 3-cup capacity storage containers.
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