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Sugar and Spice Salmon - Low Carb and THM Friendly Recipe 4

Sugar and Spice Salmon

Rebecca Huff
No ratings yet
Course dinner
Cuisine Asian
Servings 4 servings
Calories 267 kcal


  • 16-20 ounces Wild-caught sockeye salmon tail part if you can find it, with skin on! sliced into cubes
  • 1/4 cup flour of choice coconut/almond combo for low carb, or just regular flour if not low carb
  • 1/4 cup coconut aminos
  • 2 tbsp rice vinegar
  • 1 1/2 tbsp non-alcoholic Mirin
  • 2 tbsp coconut sugar for low-carb use sugar-free maple syurp in the marinade
  • 1 Red Bell Pepper sliced
  • 1 small Red Onion sliced
  • Green onions sliced thinly on the bias for garnish
  • Red Pepper flakes optional


  • Mix sauce and add bell peppers, sliced onions, set aside.
  • Dust salmon with flour (and coconut sugar if using)
  • Pan fry to get nice and crispy (or bake in the oven if you prefer not to fry food) 
  • When color turns to golden brown and salmon is cooked through, remove and drain on a mesh screen or paper towel lined plate)
  • Add salmon to veggie mixture and gently toss to coat.
  • Garnish with green onions and red pepper flakes.


Unless you are following a low-carb diet, add a tablespoon of coconut sugar to the "breading" flour - it gives the salmon a sweeter flavor and browns better!


Calories: 267kcalCarbohydrates: 17gProtein: 25gFat: 11gSaturated Fat: 1gCholesterol: 62mgSodium: 452mgPotassium: 659mgFiber: 2gSugar: 8gVitamin A: 977IUVitamin C: 40mgCalcium: 35mgIron: 1mg
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