Whole roast salmon is just so easy to do, but I like to have a few different recipe options reflecting different flavour profiles. This keto-friendly spicy sweet and sour roast salmon recipe is has Asian flavour notes with a spicy kick, very different from the usual lemon, garlic, butter and herbs that we're all used to seeing in Western salmon recipes.
Keto Spicy Sweet and Sour Roast Salmon Recipe
Ingredients:
- 1 whole salmon, cleaned, gutted, head removed
- ½ lemon, sliced
- 1 teaspoon orange zest (*optional)
- 2½ tablespoons tamari soy sauce or coconut aminos
- ½ tablespoon rice vinegar
- 1 teaspoon crushed chili flakes
- 2 tablespoons unsweetened ketchup
- Zest and juice of 1 lemon
- ⅛ teaspoon orange extract
- 2 tablespoons keto maple syrup
Directions:
In a bowl mix together the tamari soy sauce, chilli flakes, keto ketchup, orange zest, lemon zest, lemon juice and keto maple syrup. Pat the salmon dry and make several deep slashes through the skin on both sides. Place the salmon on a large piece of foil and arrange the lemon slices inside the cavity. Spoon some of the chilli marinade over the fish, inside and out. Allow to marinate in the fridge for at least 30 minutes up to 1 hour.
Preheat the oven to 400F. Take the salmon out of the fridge and allow it to come to room temperature. Baste the fish with any marinade that has dripped into the foil and then scrunch the foil up around the fish, leaving the top open. Roast for 35-45 minutes, or until cooked through and flakes easily. Serve on a bed of steamed cauliflower rice.
Did you make this keto spicy sweet and sour roast salmon recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
