Think of this keto salmon tzatziki as a fantastically easy (and fresh!) way to load up on your omegas.
Keto Salmon Tzatziki 🐟
with Cucumber Noodles 🥒
So if zucchini noodles are zoodles, would cucumber noodles be coodles? 🙈
Bad jokes aside, this keto salmon tzatziki makes for an ideal weeknight meal. Easy peasy and with very little legwork involved.
Plus tzatziki, a yogurt-based sauce loaded up with cucumber, might just be Greece’s most famous sauce export and with reason. Deliciously simple, it’s tangy and citrusy taste makes for the perfect marriage to the nice and fatty salmon.
Foil-Baked
I.e. mess free! Generally, we prefer to foil-bake our salmon. You see, it’s easy peasy, mess-free, your kitchen won’t smell fishy, and it results in some of the flakiest salmon you’ll ever make.
Plus, you’ll be able to cook it with the skin, which adds a truck load of flavor. But worry not, the skins will stick to the foil after baking and you’ll have your salmon fillets in their perfectly flakey condition.
No Spiralizer?
Don’t sweat it, not even a bit. Grate the cucumber into thin slices (preferably using a mandolin), mix it into the yogurt and dollop atop the salmon.
Same difference.
Gluten Free & Keto Salmon Tzatziki with Cucumber Noodles
Ingredients
For the tzatziki sauce:
- 140 g Greek-style yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1-2 cloves garlic grated or ran through a press
- 1 teaspoon fresh dill or 3/4 teaspoon dried
- kosher salt to taste
- 1 cucumber spiralized or grated
For the salmon:
- 2 salmon fillets about 5 ounces each, skins on
- 1 tablespoon extra virgin olive oil
- 1 teaspoon freshly grated lemon zest
- 2 cloves garlic grated or ran through a press (to taste)
- kosher to taste
- freshly ground pepper to taste
Instructions
For the tzatziki sauce:
- In a medium bowl combine yogurt, olive oil, vinegar, lemon juice, garlic, dill and season to taste. If grating the cucumber add it in, if spiralizing it leave it out. Refrigerate covered until needed.
For the salmon:
- Preheat oven to 400°F/200°C.
- Mix together in a small bowl olive oil, lemon zest, garlic, and season to taste.
- Very lightly oil a large piece of foil (about twice the size of your salmon filets). Place salmon skin side down over the foil, and brush with the garlic olive oil. Fold your foil to create an envelope (or in whatever shape you desire, as long as it is sealed closed).
- Place foil packet on a rimmed baking sheet and bake until just cooked through, 16-20 minutes (cooking times will vary depending on the thickness of your salmon). Be careful when opening the foil envelope, as scalding steam will be released.
- (Optional), change your oven settings to broil and cook the salmon (tin foil open) for 3-4 minutes to crisp up the top.
- Remove the salmon from the foil using a spatula. The skins will stick to the foil and your filets will come out in one piece.
- Serve right away over a bed of cucumber noodles and top it off with the tzatziki sauce.
These tzatziki noodles are best choice to make delicious and yummy meal in short time. I will try it at home.
Delicious. I grated my cucumber, pressed and drained juice. It’s the only way to TZ sauce IMO. I just love this over potatoes. Yep-I eat potatoes:)
This was delicious and I’m not a fan of salmon!
Off the topic, what website or software do you use for the nutrition facts? I’d like to convert some of my old favorites to low-carb and was looking for a quicker way to figure out the nutrition levels.
Just made for dinner. Incredibly good! Spiralizer cucumber noodles make it look, feel, and taste festive. I made with sour cream in place of yogurt as allergic to yogurt. It was really, really good!
That’s awesome Lesley so happy you enjoyed! And thanks so much for reporting back with your subs xo!
I was just browsing the web for keto salmon recipes!! And boom your email blasts through! Still don’t know if I’ll be whipping up this one or the salmon teriyaki tacos thanks!