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.