A Bold & Nourishing Low-Carb Salmon Bowl

This Keto Spicy Salmon Bowl is a powerhouse of flavors and textures—perfectly spiced salmon, creamy avocado, crisp veggies, and fluffy coconut cauliflower rice. The dish is light yet satisfying, packed with healthy fats, protein, and just the right amount of spice. It’s an easy, wholesome meal that proves eating low-carb doesn’t mean sacrificing taste!

Why This Recipe Works

  • Perfectly Balanced Flavors – Spicy, creamy, tangy, and fresh all in one bowl.
  • Keto-Friendly & Nutrient-Dense – Swapping rice for cauliflower rice keeps it low-carb while maintaining that comforting coconut flavor.
  • Quick & Easy – Ready in 30 minutes for a stress-free meal.

Tips for the Best Results

  • Use fresh salmon for the best texture and flavor.
  • Sear at high heat to get a crispy crust on the salmon.
  • Let the cauliflower rice absorb the coconut milk to develop a rich, creamy texture.

What to Serve With a Keto Spicy Salmon Bowl

  • Sesame Roasted Broccoli – A crunchy, flavorful side.
  • Spicy Mayo Drizzle – Adds extra heat and creaminess.
  • Crispy Seaweed Snacks – For a fun, crunchy addition.

Storage & Reheating Tips

  • Refrigerate leftovers in an airtight container for up to 2 days.
  • Reheat in a skillet over medium heat to preserve texture.
  • Not recommended for freezing due to the fresh toppings.

Ingredients You’ll Need

For the Spicy Salmon:

  • 4 salmon fillets (about 5 oz each)
  • 2 tablespoons coconut aminos (or low-sodium soy sauce)
  • 1 tablespoon avocado oil
  • 1 teaspoon sriracha (or more for extra heat)
  • 1 teaspoon lime juice
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Coconut Cauliflower Rice:

  • 3 cups riced cauliflower
  • ½ cup full-fat coconut milk
  • 1 tablespoon coconut oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Toppings:

  • 1 avocado, sliced
  • ½ cup cucumber, sliced
  • ½ cup shredded purple cabbage
  • 2 green onions, chopped
  • 1 tablespoon sesame seeds
  • Lime wedges, for serving

Step-by-Step Instructions

Marinate the Salmon

In a small bowl, whisk together coconut aminos, avocado oil, sriracha, lime juice, garlic powder, smoked paprika, cayenne, salt, and pepper. Coat the salmon fillets and let them marinate for 15 minutes.

Cook the Salmon

Heat a skillet over medium-high heat. Place the salmon fillets skin-side down and sear for 3-4 minutes per side, until golden and flaky.

Prepare the Coconut Cauliflower Rice

In a large skillet, melt coconut oil over medium heat. Add cauliflower rice, garlic powder, salt, and pepper. Pour in the coconut milk and cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is soft and creamy.

Assemble the Bowls

Divide the coconut cauliflower rice into bowls. Top with spicy salmon, avocado slices, cucumber, shredded cabbage, and green onions. Sprinkle with sesame seeds and serve with lime wedges.

Serve & Enjoy

Drizzle with extra sriracha or spicy mayo for a fiery kick and enjoy this flavorful, low-carb meal!

Nutritional Information (Per Serving)

  • Calories: 420 kcal
  • Protein: 38g
  • Fat: 27g
  • Carbs: 9g
  • Net Carbs: 6g