This Indian Spiced Salmon recipe is an incredibly fast on the stove-top and is monumentally flavorful. The simple addition of vindaloo masala and salt to a salmon filet creates a mouthwatering keto fried fish recipe for easy weekday meals.
This keto salmon recipe is made stove-top in my favorite kind of pan – my cast iron skillet. Of course, it can be made in any pan, but I love the way cast iron cooks so evenly. What I like most about making this dish on the stove top, is that the salmon gets a lovely char on the top. The masala gets slightly caramelized on the salmon and is one of the best things about it!
When the masala gets toasted in the pan (I like to cook it in ghee), your house won’t smell fishy at all (at least I don’t notice it in mine!) – just like intense, aromatic herbs. You’re mouth will be watering before it hits the table.
A few times a year, we’ll venture out to our beautiful Columbia River Gorge and buy a whole Chinook salmon from our Native American tribes in Cascade Locks. They’re always fresh-caught and absolutely gorgeous. We bring home everything but the fins. When we pick up our next fish, my hope is to do an entire post on how to use the whole fish. No waste here! We bring the partially butchered fish home on ice and cut it into filets that last for months in the freezer. Nothing beats the flavor of super fresh fish, even if it’s been vacuum sealed and frozen for a few months.
Should I use a salmon filet or a steak?
I highly recommend wild salmon over farmed. It has a richer flavor, color and higher omega profile.
Personally, I tend to like to use filets, but you can use whatever cut you would like. I like filets because I can start frying the fish skin side down and let it get crispy before I flip. Some folks like crispy salmon skin – if you’re one of them, this recipe is for you! The flavor will knock your socks off.
If you just have salmon steaks, no worries at all. They’ll cook up to perfection, as well.
What kind of masala should I use?
Did you know there are at several kinds of masala? I keep some Vindaloo, Tikka and Garam masala powders around at all times. The flavor profile of each of these is a bit different. Garam tends to carry the least heat, while Vinaloo tends to be the spiciest.
Many masalas contain garlic or onion and aren’t particularly FODMAP friendly. I LOVE the masalas from the Reluctant Trading Experiment because not only are they amazingly good, they don’t contain onion or garlic. I found their spices available at one of my favorite local restaurants, Bollywood Theater, and have used their masalas and chai exclusively for many years. They use the highest quality, authentic spices, which really makes all the difference.
Personally, I like this dish to have a little bit of heat, so I opt for Vindaloo. I love the way the salt and spices form a nice crust on the salmon. It’s my favorite part!
Keep in mind, when the spices are sautéed in ghee or oil, the heat of the Vindaloo will die down just a bit. You’re left with toasted, aromatic herbs in a slight toasty crust. I like to use Kala Namak black salt to season the salmon. Kala Namak black salt (aka Indian Black Salt) is a very earthy salt that is used often in Indian cuisine and is one of my favorite salts – I put it on almost everything! Read more about Kala Namak.
Is masala low-FODMAP?
Yes! Typically, masalas are great low-FODMAP spice blends. But, make sure to read the ingredients to be sure they’re garlic and onion free. You can feel good about adding this to your list of low-FODMAP salmon recipes!
This low-carb salmon recipe is so healthy and something your family or dinner guests won’t soon forget.
I like to serve this on my Homemade Cauliflower Rice, or alongside my Herb Roasted Rutabagas, Roasted Carrots with Fenugreek or Kale BLT Salad. Try adding a drizzle of Cilantro Lime Salad Dressing – it’s one of the most versatile sauces you can have in your fridge!
Other recipes you might like
- Olive Balsamic Turkey Thighs
- Crème Fraiche Dressing with Preserved Lemon Paste
- Low-FODMAP Salsa Verde with Tomatillos (Green Salsa)
- Pineapple Habanero Sauce
- Stuffed Balsamic Portobello Mushrooms
- Keto Corned Beef Meatballs with Horseradish Mustard Sauce
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Indian Spiced Salmon (Keto and Low-FODMAP)
Ingredients
- Wild salmon filet (or steaks - any size)
- Masala spice blend (I like to use Vindaloo)
- 2 tablespoons Ghee (or olive oil for the pan)
- Kala Namak black salt (kosher or fleur de sel work well, also)
Instructions
- In a pan large enough to fit the fish, on medium heat, melt 1-2 tablespoons of ghee or olive oil. If using a filet, put the fish in skin-side down. For steaks, it won't matter - either side is fine!
- I typically only season one side of the fish. After placing the filet (or steak) in the pan, I season the top at that time.
- Sprinkle the top with kala namak salt (or other salt if using). Then sprinkle generously with the masala.
- After about 3 minutes, flip the fish and cook for another 3 minutes. The seasoned side should have a nice, crisp coating of spices.
Notes
Notes about cooking time
Cooking time will vary based on the thickness of your fish. At this stage, I will often give the fish another minute or two on each side or until a meat thermometer reads 145 °F degrees when inserted in the thickest part of the salmon. Typically, salmon is done when the fish flakes easily with a fork.Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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