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.
It’s been awhile since I shared a low carb meal prep recipe with you guys (this Cobb Salad Recipe was the last one!). It’s time. These grilled salmon bowls are PERFECT for summer!
I tend to shy away from salmon in my meal prep, but I think I may have finally found the perfect way to cook it: on the grill.
Not only does it get a great texture: crispy on the outside and soft on the inside, but it is quick to cook and reheats surprisingly well.
We are serving our grilled salmon with grilled veggies: bok choy, mushrooms and zucchini. And let’s not forget the spicy wasabi mayonnaise. YUM!
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Reasons to love these grilled salmon bowls:
- 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!
How to make salmon bowls
There are a few steps to get ready for grilling, but once you get grilling it goes super quickly!
- Marinate your salmon– I marinated my salmon in sesame oil and Bragg’s liquid aminos– it’s a great low carb alternative to soy sauce and is gluten-free as well. Marinate skin side up for 30 minutes.
- Prepare your veggies– I give my veggies a soak in cold water + 1 tablespoon baking soda (to help remove pesticides) for 10 minutes, then drain and dry off. Toss in a bit of liquid aminos + sesame oil before grilling.
- Heat grill– on high! You will want a vegetable grilling plate for the easiest way to grill your veggies. Otherwise you may want to try skewering them to prevent them from falling through the grates.
- Grease grill, then place salmon skin side down. Grill for 3 minutes, then flip over. Grill for 3 more minutes. At this point, you’re going to want to grab a digital thermometer. Keep cooking until the internal temp of the salmon reaches 125°F. Remove from grill and cover with a bowl or baking dish to rest for 5 minutes.
- Cook vegetables– zucchini and mushrooms will take around 6-10 minutes (depending on how intense your grill it). Bok choy is 2 min per side, or until charred to your liking.
- Stir together the wasabi mayo- just avocado mayonnaise and wasabi paste. Super simple!
Is salmon really safe to eat for meal prep? Yes! Salmon is safe to eat for up to 4 days (1).
Is this recipe keto? 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.
Can I add some grains to this? Sure, if you are not eating low carb, feel free to add 1/2 cup cooked quinoa or rice. Grilled sweet potatoes would also be great.
Can I swap the mayonnaise? 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.
Tips & equipment:
- grilling equipment– you’ll want a vegetable grilling plate is similar to this one, and I recommend a bristle-free grill brush
- I used these 3 cup meal prep containers and these condiment containers
- Looking for more salmon recipes? Check out this Teriyaki Salmon Glaze, this Balsamic Salmon Marinade, and this post on How to Cook Salmon (Perfectly!)
Low Carb Wasabi Grilled Salmon Bowls
- 1/4 cup Bragg's liquid aminos (or reduced sodium soy sauce if you are not low carb)
- 1 tablespoon sesame oil
- 1/4 teaspoon ground ginger
- 24 oz salmon fillets (cut into 6 oz portions)
- 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)
- 1/4 cup avocado mayonnaise
- 1 teaspoon wasabi paste
- Mix together the liquid aminos, sesame oil and ground ginger in a baking dish. Place salmon skin side up and marinate for 30 minutes.
- Pre-heat barbecue to high heat (5-600°F). Clean and then carefully grease grill 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.
- When salmon reaches 125°F at the thickest portion, transfer to a clean plate and place a bowl over top. Let salmon rest for at least 5 minutes.
- Toss veggies in liquid aminos and sesame oil.
- Grill the zucchini and mushrooms on a vegetable grilling plate for 6-10 minutes, stirring frequently, until cooked through.
- Grill the bok choy directly on the grill for 1-2 minutes per side, until slightly charred and cooked to your liking.
- Stir together the avocado mayonnaise and wasabi paste, then portion out into four 1 oz condiment containers.
- These meal prep bowls may be stored in the fridge for up to 4 days. Reheat in the microwave until steaming hot and enjoy.