Soy Yuzu Salmon Belly cover

Soy Yuzu Salmon Belly


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Being low carb/keto, we are always looking for sources of fat (energy). I even know someone that eats packets of coconut oil just to have enough energy while being keto. While that’s all well and good, we prefer something with a little more flavor to it. So what better source than having one that packs proteins, omega 3s, and tastes delicious! That source would be salmon belly! If you are familiar with sushi, then you may have heard of ‘toro’. Well, this is the ‘toro’ of the salmon (toro is just belly meat). Salmon belly by itself does taste pretty plain, but do not worry!  We have a simple recipe right here that will bring out the best in this cut of fish.

Soy Yuzu Salmon Belly pin 1

This recipe is keto approved with 0g of carbs, so make as many as you would like! This dish offers a melting of salmon oils balanced by the flavors yuzu soy sauce.

Soy Yuzu Salmon Belly pic

You will need yuzu and salmon belly for this recipe. The salmon belly you usually can pick up at a Japanese or other Asian supermarkets. You also might be able to request some from the fish department at a local market if they fillet their own fish. Lastly, we use a toaster oven but a standard oven will work fine as well (we prefer the toaster oven because there’s no preheating).

Now, let’s get started!

Prepping Time 5M

Cook Time 8M

Total Time 13M

Net Carb/Serv ~0g

Servings 1

Ingredients

Directions

1) Gather all the ingredients (forgot to picture the sesame oil).

2) Pat salmon dry with a paper towel and lightly sprinkle salt on the salmon bellies.

3) Cover toaster oven tray with aluminum foil and lightly spray cooking oil. Place salmon belly on the tray and cook at 425F for 7-8 minutes.

4) In a small mixing bowl, add soy sauce, yuzu and sesame oil. Set aside.

5) Finely slice green onions. Set aside.

6) Once 7-8 minutes have passed for the salmon bellies, take out and plate. Sprinkle green onions, toasted sesame seeds and a drizzle of soy sauce and yuzu w/spoon.

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Soy Yuzu Salmon Belly pin 2

Soy Yuzu Salmon Belly cover

Soy Yuzu Salmon Belly

The BEST Asian Low-Carb/Keto recipe for Salmon Belly. Full of Omegas Oil and Soy Yuzu flavors. Net Carb/Serv 0g. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Side Dish
Cuisine: Japanese
Keyword: ketofish, ketosalmon, lowcarbfish, lowcarbsalmon
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 1
Print Recipe

Ingredients

  • 2 Pieces Salmon Belly
  • 1/8 tsp Salt
  • 1 tbsp Soy Sauce
  • 1/2 tsp Yuzu Juice
  • 1 Drop Sesame Oil
  • 1/2 Stalk Green Onion
  • 1/8 tsp Toasted Sesame Seeds

Instructions

  • Gather all the ingredients.
  • Pat salmon dry with a paper towel and lightly sprinkle salt on the salmon bellies.
  • Cover toaster oven tray with aluminum foil and lightly spray cooking oil. Place salmon belly on the tray and cook at 425F for 7-8 minutes.
  • In a small mixing bowl, add soy sauce, yuzu and sesame oil. Set aside.
  • Finely slice green onions. Set aside.
  • Once 7-8 minutes have passed for the salmon bellies, take out and plate. Sprinkle green onions, toasted sesame seeds and a drizzle of soy sauce and yuzu w/spoon.

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