I was never really a big fan of salmon sashimi/sushi growing up. Salmon has a firmer texture compared to other types of fish and that’s probably what threw me off.
But as I grew older, I got past the texture and actually started to really appreciate the fish. Salmon has this distinct profile that almost tastes smoky in its natural state. Combine that flavor with the ample amounts of omega-3 oils infused in the meat and you have yourself a flavor that is really one of a kind.
And although it really does taste great by itself (ask the Grizzlies!), that doesn’t mean you can’t take it a step further and add more to it! That’s where we came up with this Sesame Ginger Salmon Carpaccio recipe!
We designed this dish to be served as a quickly prepared appetizer, but you easily can make it a side dish or main meal by just making more!
So the next time you have guest over and looking for a presentable and delicious appetizer dish, serve this one up and blow them away – low-carb/keto style!
This carpaccio recipe takes the natural flavors of the smoky salmon and infuses it in a sesame oil base with a touch of umami and ginger finish.
Super easy to prepare and comes in at ~2g net carbs for the entire serving!
For this dish, the special ingredients you would need are Sesame Oil, Yuzu, Soy Sauce, Toasted Sesame Seeds, Bonito Flakes and sashimi grade Atlantic Salmon (more oily compared to Pacific). All these can be picked up on Amazon (aside from salmon) or a local Asian Supermarket.
You can pick up sashimi grade salmon at most Asian Supermarkets or at this online shop.
Now, let’s get sashimi-ing!
Prepping Time 5M
Total Time 5M
Net Carb/Serv ~2g
1) Gather all the ingredients.
3) In the meantime, slice green onion and ginger into matchsticks and set aside.
4) Pat dry the salmon block with a paper towel. Finely slice salmon into 1/4 inch thickness and lay down slices onto a serving plate as shown below.
5) On top of each salmon slice, place 1-2 matchsticks of green onion and ginger. Sprinkle on Toasted Sesame Seeds.
6) Using a strainer, push out any excess Soy Sauce from Bonito Flakes and discard Bonito Flakes. Combine Sesame Oil and Yuzu into mixing bowl and pour on top of salmon. You can either enjoy immediately or keep in fridge for up to 2-3 hours for the flavors to mend with the salmon.
Hope you enjoy our Keto Japanese Salmon Carpaccio!
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Sesame Ginger Salmon Carpaccio
- 1/4 lbs Sashimi Grade Atlantic Salmon
- 2-3 Slices Ginger
- 1/2 Stalk Green Onions
- 2 tbsp Bonito Flakes
- 2 tbsp Soy Sauce
- 2 tsp Sesame Oil
- 1 1/2 tsp Yuzu
- 1 tsp Toasted Sesame Seeds
- Gather all the ingredients.
- In a mixing bowl, combine Soy Sauce and Bonito Flakes. Let it steep for at least 5 minutes.
- In the meantime, slice green onion and ginger into matchsticks and set aside.
- Pat dry the salmon block with a paper towel. Finely slice salmon into 1/4 inch thickness and lay down slices onto a serving plate as shown below.
- On top of each salmon slice, place 1-2 matchsticks of green onion and ginger. Sprinkle on Toasted Sesame Seeds and keep in fridge until ready to serve.
- Using a strainer, push out any excess Soy Sauce from Bonito Flakes and discard Bonito Flakes. Combine Sesame Oil and Yuzu into mixing bowl. Prior to serving, mix sauce and drizzle on top, enjoy!
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