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 five minutes.
While the salmon is cooking, thoroughly drain a small can of crabmeat, then mix it with mayonnaise and wasabi paste.
Spread the crab mixture over the salmon.
Return it to the oven and cook for another 5-7 minutes until 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!
- 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
- Preheat the oven to 375F.
- Season the salmon with salt and pepper, then roast for five minutes.
- While the salmon is cooking, thoroughly drain a small can of crabmeat, then mix it with mayonnaise and wasabi paste.
- Spread the crab mixture over the salmon.
- Return it to the oven and cook for another 5-7 minutes until 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.
2g net carbs per serving (one crab topped salmon fillet with avocado)
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Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per ServingCalories 567Total Fat 36gSaturated Fat 5gCholesterol 181mgSodium 505mgCarbohydrates 8gNet Carbohydrates 2gFiber 6gProtein 51g
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