This sushi-inspired crab-topped salmon is full of flavor and super low in carbohydrates! Keto, gluten free and dairy free recipe.
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This recipe came about because I was looking to do something interesting with salmon one day. I had a real craving for some sushi – but my salmon wasn't sushi grade unfortunately. What I wanted was a sort of sushi roll, without the rice and without all the effort (although I have tried making low carb maki before – fun but messy!). I had a small can of crab in the pantry – and the idea of topping the salmon with Japanese flavors started to form. Note: Sushi often includes imitation crab meat (also known as crab sticks or seafood sticks), which does contain fish – but also fillers which add to the carb count. Best to stay clear of them!
How to Make Low Carb Crab Topped Salmon
Although I love poaching salmon in butter, for this dish I really wanted the salmon to be roasted – although the dish also works well if you use a microwave vegetable steamer! Season the salmon with salt and pepper, then roast in a preheated oven for eight minutes.
While the salmon is cooking, thoroughly drain a small can of crabmeat, then mix it with mayonnaise and wasabi paste. Add salt and pepper to taste.
Spread the crab mixture over the salmon. Return it to the oven and cook for another 2 minutes or until the salmon is cooked through – this depends on the thickness of your salmon fillet, and your own personal preference!
This meal certainly comes together quickly! Slice up a ripe avocado and serve it with the salmon!
These are some of my favorite sushi flavors – all in one dish! You can serve it with a light salad, or make it into a more filling meal by adding shirataki rice, zoodles, or perhaps some spicy bok choy!
Low Carb Crab Topped Salmon
This sushi-inspired Crab Topped Salmon is full of flavor and super low in carbohydrates! Keto, gluten free and dairy free recipe.
Ingredients
- 2 salmon fillets
- salt and pepper
- 6 oz can crab, drained
- 2 tbs mayonnaise
- ¼ tsp wasabi paste, with extra for serving
- 1 avocado, sliced
Instructions
- Preheat the oven to 375F.
- Season the salmon with salt and pepper, then roast for 8 minutes.
- While the salmon is cooking, thoroughly drain a small can of crabmeat, then mix it with mayonnaise and wasabi paste. Add salt and pepper to taste.
- Spread the crab mixture over the salmon.
- Return it to the oven and cook for another 2 minutes or until the salmon is cooked through - this depends on the thickness of your salmon fillet, and your own personal preference!
- Slice up the avocado and serve it with the salmon.
Notes
2g net carbs per serving (one crab topped salmon fillet with half avocado)
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Nutrition Information
Yield 2 Serving Size Half the recipeAmount Per Serving Calories 567Total Fat 36gSaturated Fat 5gCholesterol 181mgSodium 505mgCarbohydrates 8gNet Carbohydrates 2gFiber 6gProtein 51g