keto Yuzu Seared Salmon cover

Yuzu Seared Salmon


We love Costco. Our kids love Costco and every time we go, our daughter’s request is “can we get some try-zies”. Of course, this consistently lead me through the meat and fish section where they always had a display of delicious looking salmon fillets. 

Being Japanese, we actually do not eat too many salmon ‘fillets’. It usually is the midsection (belly) cooked in an oven toaster. The same section of fish I used to make the Keto Japanese Breakfast.

So one day, I decided I would give this delicious looking salmon fillet a try and see if I could come up with a fusion type dish. A couple of days later, I created this dish and it soon became a popular request in our household!

keto Yuzu Seared Salmon pin 1

The best part of this dish is that it is low-carb/keto friendly, packed with omegas, protein and is really delicious!

keto Yuzu Seared Salmon pic

For this particular dish, I highly recommend getting a cast iron pan.  You just cannot get the same searing results from a regular frying pan.

Now, let’s get started!

Prepping Time 8M

Cook Time 2-4M                                       

Total Time 10-12M                                          

Net Carb/Serv 0.4g                                 

Servings 4

Ingredients

  • 1 lb Salmon Fillet (we prefer skin on, but up to you)
  • Salt to Taste
  • Black Pepper to Taste
  • 3 tbsp Olive Oil
  • 2 tbsp Butter
  • 1/2 tsp Soy Sauce
  • 1 Garlic Clove
  • 4-5 drops of Yuzu
  • 2 inch Stalk of Green Onion
  • 4 Parsley Stem for Garnish (optional)

Directions

1) Gather all the ingredients.

2) Pat down any juice on salmon with a paper towel and sprinkle salt and pepper evenly on both sides of the fillet.  Cut into 4 vertical slices about 1 inch width and set aside.

3) Add olive oil to cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot.  So please wear mitts if you need to handle the pan).

4) While waiting for the cast iron pan to heat up, place butter in a mixing bowl and melt in microwave (about 40 seconds but this will vary).

5) Add pressed garlic, Soy Sauce, and 4-5 drops of Yuzu into mixing bowl and mix well.  If you do not have a garlic press, just grind it down and if you do not have Yuzu, you can substitute with lemon juice.

6) Cut green onions into thin slices and set aside.

7) When cast iron is ready, the oil should be lightly smoking.  Reduce heat to medium-high and carefully place salmon cuts into cast iron pan skin down (if applicable) (please note oil will splatter so take precautions. You may partially cover to reduce oil splatter).  Cook for 2-2.5 minutes (1.5-2 minutes for skinless).  When searing, do not move the meat.

8) After seared, carefully flip the salmon to the other side with a spatula and tong.  After flipped, cook for an additional 1-2 minutes.

9) Carefully transfer salmon to a serving plate.  Please note the salmon will be very fragile so it can break apart if not supported on the bottom with a spatula.

10) Lightly drizzle garlic butter sauce and green onion over salmon and serve with vegetable of your choice.  Garnish with parsley if you wish.

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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More Recipes

keto Yuzu Seared Salmon pin 2

keto Yuzu Seared Salmon cover

Yuzu Seared Salmon

The BEST Asian Low-Carb/Keto recipe for Seared Salmon with Garlic Butter Sauce that is so delicious. Net Carb / Serving 0.4g. Step by step directions with pictures makes this recipe so quick and easy.
5 from 2 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: asiansalmon, ketosalmon, ketoseafood, lowcarbsalmon, lowcarbseafood
Prep Time: 8 minutes
Cook Time: 4 minutes
Total Time: 12 minutes
Servings: 4
Print Recipe

Ingredients

  • 1 lb Salmon Fillet
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 3 tbsp Olive Oil
  • 2 tbsp Butter
  • 1/2 tsp Soy Sauce
  • 1 Clove Garlic
  • 5 Drops Yuzu
  • 2 Inch Green Onion
  • 4 Stems Parsley Optional Garnish

Instructions

  • Gather all the ingredients.
  • Pat down any juice on salmon with a paper towel and sprinkle salt and pepper evenly on both sides of the fillet. Cut into 4 vertical slices about 1 inch width and set aside.
  • Add olive oil to cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan).
  • While waiting for the cast iron pan to heat up, place butter in a mixing bowl and melt in microwave (about 40 seconds but this will vary).
  • Add pressed garlic, soy sauce, and 4-5 drops of yuzu into mixing bowl and mix well. If you do not have a garlic press, just grind it down and if you do not have yuzu, you can substitute with lemon juice.
  • Cut green onions into thin slices and set aside.
  • When cast iron is ready, the oil should be lightly smoking. Reduce heat to medium-high and carefully place salmon cuts into cast iron pan skin down (if applicable) (please note oil will splatter so take precautions. You may partially cover to reduce oil splatter). Cook for 2-2.5 minutes (1.5-2 minutes for skinless). When searing, do not move the meat.
  • After seared, carefully flip the salmon to the other side with a spatula and tong. After flipped, cook for an additional 1-2 minutes.
  • Carefully transfer salmon to a serving plate. Please note the salmon will be very fragile so it can break apart if not supported on the bottom with a spatula.
  • Lightly drizzle garlic butter sauce and green onion over salmon and serve with vegetable of your choice. Garnish with parsley if you wish.

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