Keto Salmon Belly Salpicao Recipe

This lighter twist on the classic salpicao uses salmon belly instead of beef, giving it a rich, buttery texture that pairs perfectly with the salty, garlicky sauce. Quick to make, keto-approved, and full of bold flavour.

Ingredients (Serves 1)

2 tsp Olive Oil

6–8 Curry Leaves

2 cloves Garlic, minced

1 tsp Red Chili Flakes

150g Salmon Belly, diced

1 tbsp Lemon Juice

1.5 tsp Low-Sodium Soy Sauce (or coconut aminos for strict keto)
Spring Onions, chopped (for garnish)

Procedure

Heat olive oil in a non-stick pan over medium heat.

Add the minced garlic and chili flakes. Sauté until fragrant and lightly golden.

Add diced salmon belly. Stir-fry for 1–2 minutes until just cooked through.

Pour in the lemon juice and soy sauce. Stir briefly to coat the fish evenly.

Remove from heat, garnish with chopped spring onions, and serve immediately.