Keto Salmon Salad
This keto salmon salad is amazing! So smooth and full of flavor, you'll love it! Super easy to make with fresh or canned salmon!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 1 lb fresh salmon fillets or you can use canned
- 4 eggs
- 1 onion
- 1 cup mayo
- salt and pepper to taste
Preheat the oven to 425F. Line a baking sheet with parchment paper. Put salmon fillets on a baking sheet in a single layer and bake for 15 minutes, or until cooked through. (If you are using canned salmon, just skip this step).
Meanwhile, put eggs in a pot and cover completely with water. Bring to boil and cook for 12 minutes, then remove the eggs and put in a bowl filled with ice water.
While salmon and eggs are cooking, finely chop the onion.
Chop the salmon into small pieces put in a bowl. Peel the eggs and chop into small pieces and add to salmon. Add the onions to salmon and egg. Add the mayo and mix until combined. Add salt and pepper to taste.
This salmon salad will keep in a refrigerator for up to 3 days.
You can serve salmon salad as a main dish with some vegetables on a side, or as a picnic salad, or on romaine lettuce leaves to make salmon lettuce wraps.
Browse more salmon recipes and keto recipes on this site.
Calories: 615kcal | Carbohydrates: 3g | Protein: 28g | Fat: 53g | Saturated Fat: 9g | Cholesterol: 249mg | Sodium: 469mg | Potassium: 667mg | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 2.1mg | Calcium: 49mg | Iron: 1.9mg