“An easy to make, fresh salmon salad recipe that works perfect on the grill but converts to the oven as well. It’s gluten free, whole 30, keto friendly, and makes a perfect meal prep for lunch and dinner!
Wild caught Alaskan salmon is one of my favorite types of fish to eat throughout the week. Because salmon is a great way to incorporate healthy fats (like omega-3’s) and lots of protein into a lower carb diet, I find it the perfect food to help support my Polycystic Ovarian Syndrome (PCOS) symptoms.
I love to meal prep for lunch often, or for an easy dinner and salads like this or even this Low Carb Greek Chicken Salad are my go-to’s! I opt for these recipes because I love how fresh, simple, and flavorful this dish is and often eat it for lunch or on a busy weeknight when I need something quick!
I prefer using fresh wild caught salmon for this recipe for several reasons. First, when you use fresh salmon you are keeping more of the nutrients intact and will reap more of the health benefits than you would from the canned stuff. Though the price point might be a bit steeper (two wild caught fillets that yields 4-5 servings was about $17 at Trader Joe’s), that’s still several meals that go a long way throughout the week. Using fresh also allows you to control the cooking method and the flavor profile (no dried out and bland fish here friends).
So, if you’re looking for a new, easy meal prep recipe or a simple week night dinner dish, be sure to check out the full recipe below for this low carb salmon salad. Read on a for a few helpful tips and tricks and be sure to check out my cedar plank salmon burgers too!
- Cedar Planks
- Mixing Bowl
- Measuring Cups
- Cutting Board & Chef’s Knife
This recipe is simple and easy to follow! Start by soaking your cedar planks (this can be done earlier in the day or about 15-20 minutes prior to grilling) so they don’t burn when added to the grill. I keep the seasoning on my salmon simple and use some fresh sea salt and pepper (a little old bay is also delicious).
Lay the salmon fillets skin side down across the planks and place them on indirect heat on the grill. Fish should reach an internal temperature of 145 F, so check and cook accordingly to temp (about 10-15 minutes usually). Toss on a few lemon halves as well for the salad while you’re at it!
Don’t have a grill? Bake these in the oven on the cedar planks instead! Preheat your oven to 325 F and cook until you reach the same internal temperature.
While the salmon cooks, I love to prep the salad ingredients. I find that the fresher the ingredients the better the flavor! I prefer the simplicity of celery and a little red onion, it provides flavor and a nice added crunch too.
Depending on how fancy I feel, I may toss in a few capers for some saltiness and a little added punch. My favorite ingredient to add here is the fresh dill. This (in my opinion) is what really brings this salad together at the end.
Once the salmon is cooked, I use a for and flake it off the plank. I personally avoid adding the skin (not my jam but it’s definitely packed with nutrients). Add it to the chopped veggies, squeeze in a little lemon juice, and add your favorite mayo. Lately, I have been making this avocado mayo recipe.
Mix everything together, add salt and pepper again if needed. Sometimes I’ll sprinkle in a little seasoning salt as well if I feel inclined! Eat straight from the bowl, in a keto tortilla, or on a gluten free crispbread (3 net carbs) too!
Love Salmon Recipes? Also Try:
Easy Cedar Plank Salmon Salad
- 2 Salmon Fillets
- 2 tsp. Olive Oil
- Salt & Pepper
- 1/2 cup Celery diced small
- 1/2 Red Onion diced small
- 1/4 cup Capers optional
- 2 Stalks Fresh Dill minced
- 1/2 Grilled Lemon juiced
- 1/2-2/3 cup Avocado Mayo or preferred mayo
- 1-2 tsp. Seasoning Salt or Old Bay
- Preheat your grill to medium heat and set it up for indirect cooking. Soak the cedar planks 15 minutes prior to grilling.
- Place the salmon fillets, skin side down on the planks. Brush the tops with a little olive oil and season liberally with salt and pepper. Grill the salmon and lemon half on indirect heat until the internal temperature reaches 145 F (about 10-15 minutes). Remove from the heat and allow it to cool slightly.
- Chop the celery, onion, and dill. Add to a bowl and mix in the capers (optional). Use a fork and flake off the salmon, leaving the skin (I prefer this but you’re welcome to add it in).
- Season with the seasoning salt, grilled lemon juice and the mayo. Mix well.
- Serve as is, in a low carb tortilla or with a low carb crispbread cracker.