Margarita Salmon (Low Carb)

This margarita salmon is a delicious and simple low carb high protein dinner. The garlicky avocado aioli goes perfectly with the tangy lime marinated salmon and has only 1.5 grams net carbs 29.5 grams protein per serving. You can bake this whole salmon recipe or grill it.

You might also like this low carb slow cooker pork carnitas recipe.

Lately I’ve been updating a lot of older posts and I came across this margarita salmon recipe. Originally I made it on the grill and I still have directions for that version but today I baked the whole salmon in the oven. Not only was it very easy, but it was also very delicious!

The marinade had all the flavors a lime margarita and went perfectly with the rich and meaty fish. I also made a quick garlic and avocado dip to go with it. And since we had leftover salmon, I made some yummy salmon cakes the next night.

So for an easy, healthy and tasty low carb high protein dinner this one is for you. Each serving has just 1.5 grams net carbs and 29.5 grams protein!

Recipe ingredients and substitutions.

The simple ingredients I used were a whole salmon filet, fresh limes (juice and zest), olive oil, salt and tequila. For the dip I used fresh avocado, fresh garlic, and mayonnaise. If you want to add a bit of spice you an add a bit of crushed red pepper to the marinade.

• salmon – I bought this whole salmon fillet at Aldi and they carry it all the time. You don’t need to make a large piece like this. You can easily just use smaller salmon steaks.You could also make this recipe with steelhead trout which Aldi also carries. It has the same color, texture and tastes very much the same. I’ve never made this with frozen salmon though I’m sure it would work.
• lime juice, slices and zest – You can use bottled lime juice but the lime zest adds so much flavor that I wouldn’t eliminate it. I also use lime slices as it baked so if you are buy fresh limes for the zest and slices you may as well use the fresh lime juice.
• tequila (optional) – I used the tequila because I wanted the real margarita flavor. However if you don’t drink alcohol then you can eliminate it.
• avocado dip – All I used for this was fresh garlic cloves, avocado and mayonnaise. This dip is also optional but it’s so easy to make and adds another layer of flavor to the dish.

I also used fresh cilantro for garnishing and it goes great with the avocado dip but it too is optional.

How to make margarita salmon.

Step 1: Preheat the oven to 400°F. Cover a baking sheet with foil and spray with nonstick cooking spray. Place the salmon filet on the prepared baking sheet. If you are making smaller pieces you can just spray a baking dish and lay them in it.

Step 2: Get out a bowl and add the lime juice, lime zest, olive oil and tequila (optional). Mix together and the pour the liquid all over the surface of the fish. Let it sit for about 30 minutes to marinate the fish.

Note that I wanted this to be a low carb recipe so there is no sugar in the marinade. If you would buy a margarita mix it would be loaded with sugar but there is no need for that in this recipe.

If you want to add some sweetness I would try honey. Start with a 1 teaspoon of honey, mix and taste and go from there.

Step 3: When ready to bake, slice up the limes and place on the top of the filet. Place in the oven and bake for 20 minutes or until the salmon is cooked to your liking.

Try not to over cook it or it will be dry. If the internal temperature is 145°F it is safe but well done. A temperature of 130-135°F it will no longer be translucent inside and flaky.  Check out this post if you have any questions about the doneness.

Step 4: To make the avocado mayo mashed avocado, mayo and garlic. You can use a mini food processor or just mix by hand. Store in the refrigerator until ready to eat.

Take out of the oven and let sit for a few minutes before serving.

I like to serve this on a platter and garnish with fresh cilantro or parsley sprigs. I also put the avocado aioli in a little dish and every one use some if they wish.

Store leftovers in an airtight container. As I mentioned above we made salmon cakes with the leftovers the next night which were easy and delicious. Please scroll down for the printable recipe card.

To make this dish on the grill.

Spray the skin side of the salmon with nonstick cooking spray and then lay on a large baking sheet or platter. Pour the marinade over top and let sit for 30 minutes.

When ready to grill, first spray the grill with cooking spray or use oil. Heat the grill to medium high heat. Place the salmon skin side down and close the grill. Cook for 10-15 minutes until the fish is done to your liking. Cooking time will vary due to the thickness of your fish. When done let rest for 5 minutes. Serve with fresh lime slices on top of the surface of the finished filet and with the avocado dip on the side.

More easy salmon recipes to try.

Here are 34 keto salmon recipes but here are a few of my favorite recipes.

• keto air fryer salmon bites or keto teriyaki bowls
• keto salmon with chunky avocado salsa or mango salsa
• llow carb baked nut crusted salmon or with a bbq rub or smoked with brine

Once more I am so glad I rediscovered this old recipe. We both really enjoyed this keto margarita salmon and it was so easy to make. Plus the leftovers are so good the next day and you can make tacos, add it to salads or make the patties with it. I hope you like it as much as we do.

The following is the nutritional information based on a 2 pound filet and 1 tablespoon of the avocado mayo. Enjoy!

1 serving of fish:  177 calories / 5.6g fat / 0.3g carbs / 29g protein = 0.3g net carbs

1 tablespoon avocado aioli: 75 calories / 7.4g fat / 2.3g carbs / 1.7g fiber / 0.5g protein =  0.6g net carbs