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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.
Course Lunch, Main Course
Cuisine Japanese
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2
Calories 567kcal
Author Georgina from


  • 2 salmon fillets
  • salt and pepper
  • 6 oz can crab drained
  • 2 tbs mayonnaise
  • ΒΌ 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)


Calories: 567kcal | Carbohydrates: 8g | Protein: 51g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 181mg | Sodium: 505mg | Potassium: 1540mg | Fiber: 6g | Sugar: 0g | Vitamin A: 215IU | Vitamin C: 12.9mg | Calcium: 110mg | Iron: 2.3mg