Low Carb Wasabi Grilled Salmon Bowls

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. This low carb grilled salmon bowl recipe is 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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How to make low carb salmon bowls

There are a few steps to get ready for grilling, but once you get grilling it goes super quickly!

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Stir together the wasabi mayo- just avocado mayonnaise and wasabi paste. Super simple!

Is salmon really safe to eat for meal prep? Yes! According to Still Tasty (who pulls their info from the USFDA and other reliable sources), salmon is safe to eat for up to 4 days.

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.