This Low Carb Citrus Glazed Salmon is citrusy, bright, and sweet without all of the carbs. This recipe is made with SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops™ to give the salmon its distinct orange flavor. Serve this delightful salmon with a side salad, and you have yourself a delicious, low carb Irish inspired meal for St. Patrick’s Day! Only 4 net carbs per serving.
Here's What You Need For Low Carb Citrus Glazed Salmon:
Ingredients:
- 1 lb fresh wild caught salmon
- Juice of 1 lemon
- Juice of 1 lime
- Juice of 1/2 an orange
- 1/2 a shallot, about 30 grams
- 1 tsp Valencia Orange SweetLeaf® Liquid Stevia Sweet Drops™
- 1/2 tsp Himalayan pink salt
- 1/4 tsp black ground pepper
- 1/4 cup extra virgin olive oil
- 1 handful parsley leaves
- Thinly sliced lemon and orange slices, for topping the salmon
Disclosure: This recipe was created in partnership with one of our favorite low carb brands, SweetLeaf® Stevia! Although this is a sponsored post, all opinions are our own.
Here's How To Make Low Carb Citrus Glazed Salmon:
Preheat your oven to 350°F. Pat your salmon dry, and season both sides of the fish with salt and pepper. Place the salmon skin side down on a cast iron skillet or casserole dish on top of just a dollop of oil to prevent it from sticking.
Layer the fish with very thin slices of lemon and orange. This will begin to infuse the fish with the citrus flavor and keep it moist in the oven while it cooks. Place the salmon in the oven, uncovered, and cook for about 15 minutes. The salmon will not be cooked thru all the way when you take it out.
Meanwhile, begin making the glaze. Mince up your shallot really fine. Set it aside. In a small bowl, add the orange, lemon and lime juice. You will probably need to strain the juice with a small metal sieve to remove any chunks or bits.
Next, add in your SweetLeaf® Liquid Stevia Sweet Drops™ to taste. We found about 1 tsp to be perfect, but adjust according to your tastes. You may want to start with about 1 tsp, and then add in your olive oil and other ingredients before adjusting. The sweetener may have a slight bitter aftertaste at first, but will mellow out when you add in the other ingredients.
Add in your olive oil, minced shallots, and parsley.
Add in your salt and pepper. Whisk everything together. Set aside.
Now, remove your salmon from the oven after about 15 minutes. It should be almost cooked thru. Remove the citrus slices and set aside. Place the salmon on some tin foil that will be big enough to wrap up. We will do this to lock in the juices and moisture while we finish cooking it.
Next, cover the salmon with the glaze, then layer the citrus back on top. Wrap the foil tightly before putting it back in the oven. Don’t worry about the excess oil and juice. This will poach the fish really nicely, and will make for a great dressing for your salad at the end. The salmon will need to cook for probably about 10-15 more minutes, until the internal temperature reaches 145°F.
Now, serve the salmon with any side you’d like. We think a nice fresh salad is great. We dress the salmon and salad with the excess glaze. Garnish with more parsley.
Now, just serve and enjoy!
Please let us know if you guys give this recipe a try. If you like this recipe, share it with your friends! Thanks to our sponsor SweetLeaf® Stevia for making this post possible. It’s partnerships like these that allow us to bring you beautiful content. Here’s a link to last week’s recipe, our Low Carb Jambalaya Recipe.
Until next time,
Briana & Chamere
This Low Carb Citrus Glazed Salmon is sweet without all of the carbs by using SweetLeaf® Stevia. Only 4 net carbs per serving. An Irish inspired dish bursting with flavor!
- 1 lb fresh wild caught salmon
- 1 juice of a lemon
- 1 juice of a lime
- 1/2 juice of an orange
- 1/2 shallot (about 30 grams)
- 1 tsp Valencia Orange SweetLeaf® Liquid Stevia Sweet Drops™
- 1/2 tsp Himalayan pink salt
- 1/4 tsp black ground pepper
- 1/4 cup extra virgin olive oil
- 1 handful parsley leaves
- Thinly sliced lemon and orange slices for topping the salmon
Preheat your oven to 350°F. Pat your salmon dry, and season both sides of the fish with salt and pepper.
Place the salmon skin side down on a cast iron skillet or casserole dish on top of just a dollop of oil to prevent it from sticking.
Layer the fish with very thin slices of lemon and orange. Place the salmon in the oven, uncovered, and cook for about 15 minutes.
Begin making the glaze by mincing up your shallot really fine. Set it aside.
In a small bowl, add the orange, lemon, and lime juice. You will probably need to strain the juice with a small metal sieve to remove chunks and bits.
Add in your SweetLeaf® Liquid Stevia Sweet Drops™ to taste. (Start with 1 tsp.)
Add in your olive oil, minced shallots, and parsley. (Add more Sweet Drops to taste if you would like it sweeter.)
Add in your salt and pepper. Whisk everything together.
Now, remove your salmon from the oven after about 15 minutes. It should be almost cooked thru. Remove the citrus slices and set aside. Place the salmon on some tin foil that will be big enough to wrap up.
Cover the salmon with the glaze, then layer the citrus back on top. Wrap the foil tightly before putting it back in the oven.
The salmon will need to cook for probably about 10-15 more minutes, until the internal temperature reaches 145°F.
Serve the salmon with any side you’d like. Garnish with more parsley. Enjoy
Macros: Makes 4 servings. 370 calories per serving, 4 net carbs (0 fiber), 28 grams of fat, 25 grams of protein.
These macros are provided as a courtesy and are created on MyFitnessPal. Macros will vary depending on the brands you use. Salad is not included in the macros.
Disclosure: This recipe was created in partnership with one of our favorite low carb brands, SweetLeaf® Stevia! Although this is a sponsored post, all opinions are our own.
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