Low-Carb Lesson #04: Barbecued Salmon & Asian Slaw

Low Carb Cooking 101

Written by Di Bauer May 3, 2001 Updated by Andrew DiMino January 10, 2023

Low Carb Cooking 101: Low Carb Lesson #4: Barbecued Salmon & Asian Slaw

My husband is the Carb King of Cincinnati; he even has a crown, although it’s a bit tarnished. (He never reads my columns, so I can say whatever I want to. Sssssssh! Don’t tell him!) But recently the king’s throne has become a little wobbly. He had blood work done, and the cholesterol-reducing medicine he’s been taking is not working. In fact, his cholesterol is up. And his triglycerides are 200 points higher than he thought they were. He is not a happy camper. Since my cholesterol is down and my triglycerides have plummeted, the king has reluctantly agreed to give low carbing a try.

The king is dead. Long live the king! (I hope.)

Now, what do you serve a low carber who doesn’t really want to be one? Well, you start with his favorite foods – at least the favorites that are low carb. And that brings us to tonight’s dinner, Pineapple Barbecued Salmon Fillets with an Asian Slaw. I tried this recipe on Rod the other night, and he loved it. He even asked me to make it again last night, which is the supreme compliment from a man who is driven by his stomach. You can serve Pineapple Barbecued Salmon Fillets to non-low carbers without fear.

This is a simple, light meal. Everything, except for the broiling of the salmon fillets, can be prepared the night before, leaving you time to sit down and relax before dinner. It’s perfect for days you work late or have spend the afternoon at the pool with the kids.

Here’s This Evening’s Low-Carb Recipes

Pineapple Barbecued Salmon Fillets

Asian Cole Slaw

Here’s The Gameplan

The evening before, prepare the Asian Cole Slaw according to the recipe instructions, cover it tightly, and place it in the refrigerator.

Prepare the Pineapple Barbecue Marinade, place the salmon fillets in a re-sealable bag, and pour the marinade over the fillets. Close the bag securely, and place it in the refrigerator until just before you plan to cook the salmon. If you think of it, turn it every once in a while to redistribute the marinade.

If the salmon fillets are frozen and you’ve forgotten to thaw them, you can place them in the bag frozen, pour the marinade over them, and let them thaw in the refrigerator overnight. Turn them occasionally to redistribute the marinade.

Before dinner the next night, preheat the broiler. Set the table while the broiler is heating. Broil the salmon fillets according to the recipe instructions.

When the fish is done, remove the pan from the oven and let the salmon rest for a minute or two while you serve the Asian Cole Slaw. Add the salmon fillets to the plates, serve, and sit back and enjoy a relaxing meal.

Here’s why our Low-Carb Cooking Lesson series is worth checking out

• Learn to Cook Healthy Meals: The series is designed to teach you how to cook healthy, low-carb meals that are both delicious and nutritious. You’ll learn how to prepare a variety of dishes that are perfect for anyone looking to eat healthier.
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• Save Money: Cooking your own meals can be a great way to save money, and our Low-Carb Cooking Lesson series will teach you how to prepare delicious meals without breaking the bank.
• Easy to Follow: The lessons are easy to follow, with step-by-step instructions and helpful tips and tricks to make cooking low-carb meals a breeze.
• Variety of Recipes: Our series offers a wide variety of low-carb recipes, from appetizers and snacks to main courses and desserts, so you’ll never get bored with your meals.

Overall, our Low-Carb Cooking Lesson series is a great resource for anyone looking to improve their health, save money, and learn to cook healthy, delicious meals. Whether you’re a beginner cook or an experienced chef, our series has something to offer everyone.

Visit our Low-Carb Cooking 101 Recipe Lessons series.