Creamy Sriracha Salmon (Keto-Friendly) | CookOS

Creamy Sriracha Salmon

Name: Creamy Sriracha Salmon (Keto-Friendly)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 – 4 filets Salmon; 1 – 2 packages Cauliflower Rice; 1 – 2 packages Green Peas; 1 – 2 packets Creamy Sriracha; 1 – 2 packets Sesame Seeds; 1 tbsp olive oil (2 tbsp for 4 servings); 1/4 tsp salt (1/2 tsp for 4 servings); Freshly ground pepper to taste

Creamy Sriracha Salmon is a keto-friendly roasted salmon dish topped with tangy sriracha sauce and served alongside cauliflower rice and green peas. It delivers bold Asian flavors while keeping carbs minimal.

🌍Asian 🥗Keto 🥗Pescatarian 🏷️Keto-friendly 🏷️Low-carb 🏷️Dinner Fish

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🏷️Salmon

Total

30 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 – 4 filets Salmon
1 – 2 packages Cauliflower Rice
1 – 2 packages Green Peas
1 – 2 packets Creamy Sriracha
1 – 2 packets Sesame Seeds
1 tbsp olive oil (2 tbsp for 4 servings)
1/4 tsp salt (1/2 tsp for 4 servings)
Freshly ground pepper to taste

8 Ingredients

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Instructions

1
Place creamy sriracha in warm water to thaw (if scheduling, place the bacon gravy in the fridge to thaw under refrigeration).
2
Open salmon and place on the roasting rack (handles facing up) in a Suvie pan. Season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper (for 4 servings, seasoning with 2 tbsp olive oil, ½ tsp salt, and pepper to taste. Place salmon in the Top Zone of Suvie.
3
Before opening, tap cauliflower rice and green peas packages against the countertop to break up any large pieces. Open cauliflower rice and green peas packages and add to a separate Suvie pan. Season with 1 tbsp olive oil (2 tbsp), 1/4 tsp (1/2 tsp) salt and freshly ground pepper. Place rice and green peas in the Bottom Zone of Suvie.
4
Input settings and cook now or schedule. Be sure to select "Yes" when asked if cooking from frozen. Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast 20 minutes). Top Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast 25 minutes).
5
When the cook is complete remove pans from Suvie and set aside salmon to rest for 4 minutes. Gently massage the creamy sriracha package if it has separated. Stir rice and green peas together and season to taste with salt. Divide between plates.
6
After resting, divide the salmon between plates and drizzle with the creamy sriracha. Garnish with the sesame seeds.

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Tips & Notes

Pro tips

Pat salmon filets completely dry before roasting to achieve better browning and prevent steaming.
Don't skip the salt and pepper base—it seasons the salmon properly before the sriracha sauce is added.
Roast salmon skin-side down to keep the flesh moist and the skin crispy.
Add sriracha sauce just before serving to keep it creamy and prevent sogginess.

Substitutions

Creamy Sriracha packets → homemade mayo-sriracha blend (3 tbsp mayo + 1-2 tbsp sriracha + lime juice)
Cauliflower rice → regular rice or zucchini noodles (note: regular rice raises carb count)
Green peas → broccoli or snap peas (note: snap peas are slightly lower carb)
Salmon → firm white fish like cod or halibut (note: reduce roasting time slightly)

Storage & make-ahead

Store cooked salmon and sides in separate airtight containers for up to 3 days; reheat salmon gently in a 325°F oven and refresh sriracha sauce before serving.

Common Questions

Can I make this without the creamy sriracha packets?

Yes. Mix 3 tbsp mayo, 1-2 tbsp sriracha, and 1 tsp lime juice for a homemade creamy sriracha sauce.

How do I know when the salmon is done?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Avoid overcooking or it will dry out.

Is this recipe truly keto-friendly?

Yes. Salmon, cauliflower rice, green peas, and the creamy sriracha sauce are all low-carb. One serving contains minimal net carbs.

Can I prepare this ahead of time?

Cook salmon and sides separately, then store in airtight containers for up to 3 days. Reheat gently in the oven at 325°F until warm; drizzle sriracha sauce fresh before serving.