Easy Avocado, Egg & Salmon Salad

keto salmon salad with egg and avocado

The most delicious salmon salad recipe with creamy avocado, crunchy cucumbers and spring greens topped with a poached egg and creamy dressing! This easy seafood salad is also low-carb and keto diet friendly! Plus, it’s super easy to make! I love to make this salad on busy week days.

What’s in the Salad!

The juicy and flavorful salmon is the real star of this dish! I make a crispy salmon seasoned simply with salt, pepper, a touch of dill and smoked paprika. To get those nice and crispy edges, make sure to get your pan and oil super hot, then add the fish. The hot oil will sear the top and sides of the salmon beautifully!

I load it up with all the goods: creamy avocado, crunchy and refreshing cucumber and even a poached egg! I love how the creamy egg yolk combines with the rest of the ingredients. Use this recipe as a guide for ingredients, not servings! You can make this salad just for yourself, for two or for a crowd!

Keto salad recipe with poached egg and salmon

What Type of Salmon to Use

I love to make this avocado, egg and salmon salad with wild Alaskan King salmon when it’s in season. This rich and nutritious salmon is usually quite thicker than other wild salmon and the thicker filets are extra juicy! Any type of salmon will work great for this recipe though. You can even make this recipe with trout or arctic char.

Preparing the Dill & Garlic Salmon

Cooking the salmon for this seafood salad is a breeze! It takes just a few minutes and no prep work or marinating time is required! Here’s how it’s done:

  1.  I like my salmon without the skin (feel free to leave it on), so I first remove the skin, then portion the fillet into serving size pieces. Season the salmon on both sides generously with salt. Preheat a large, non-stick frying pan over medium heat and add a drizzle of cooking oil (I prefer avocado oil). Allow the oil to get hot, then place the salmon face down first.
  2. Fry the salmon for 3 to 4 minutes on the first side until the edges are golden. Season the salmon with ground black pepper and a sprinkling of smoked paprika. Using a fish spatula, turn the salmon, season the other side and fry for another 2 minutes.
  3. Add the butter and garlic into the pan, letting the butter melt. Cook for about 1 to 2 minutes, then squeeze in the juice from 1 lemon and add in the fresh dill. Cook for a few more minutes, just until the salmon is cooked to a medium doneness. For thicker cuts of salmon, allow for a few extra minutes before adding the butter and garlic. Remove the salmon from the heat and let it rest in the pan while preparing the rest of the salad.
Salmon Seafood Salad with poached egg and avocado

Dressing the Salad

You can dress this seafood salad with a few different dressings! My favorites are honey mustard dressing and French vinaigrette dressing. If you’ve never tried the honey mustard dressing, you’ll love it! It goes so well with seafood and not just this salmon! The French vinaigrette is a zesty and more refreshing option. I also like to top my salmon salad off with sliced shallots, more fresh dill and a few briny capers to really bring everything together.

Keto-Diet Friendly Recipe

Dieting doesn’t mean you have to give up great flavor and good food! This incredible keto and low-carb friendly salmon salad recipe proves the point! I’ve omitted croutons and any veggies high in carbohydrates. This seafood salad is packed full of protein and nutritious ingredients without any flavor compromise and with limited amount of carbs!

More Recipes!

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Egg & Avocado Salmon Salad Recipe

Easy Avocado, Egg & Salmon Salad Recipe

25 mins prep + 15 mins cook
4 servings
Easy salmon, avocado and egg salad with cucumbers, shallots, capers and honey mustard dressing.

Ingredients 

For Salmon:

  • 1 1/2 lbs salmon, such as wild king salmon
  • salt & ground black pepper
  • cooking oil
  • 1 tsp smoked paprika
  • 2 tbsp butter, preferably salted
  • 4 to 6 garlic cloves, finely minced
  • 2 tbsp fresh dill, chopped
  • juice from 1 lemon

For Salad:

  • 12 cups romaine lettuce/spring mix
  • 1 large avocado
  • 4 small cucumbers
  • 1 shallot
  • 2 tbsp capers
  • 1/2 cup honey mustard or French vinaigrette dressing
  • 1 to 2 lemons

For Poached Eggs:

  • 4 large eggs
  • 2 tablespoons white vinegar

Instructions

Preparing the Salmon:

  • Prepare the salmon first. I like my salmon without the skin, so I first remove the skin, then portion the fillet into serving size pieces. Season the salmon on both sides generously with salt. Preheat a large, non-stick frying pan over medium heat and add a drizzle of cooking oil (I prefer avocado oil). Allow the oil to get hot, then place the salmon face down first.
  • Fry the salmon for 3 to 4 minutes on the first side until the edges are golden. Season the salmon with ground black pepper and a sprinkling of smoked paprika. Using a fish spatula, turn the salmon, season the other side and fry for another 2 minutes.
  • Add the butter and garlic into the pan, letting the butter melt. Cook for about 1 to 2 minutes, then squeeze in the juice from 1 lemon and add in the fresh dill. Cook for a few more minutes, just until the salmon is cooked to a medium doneness. For thicker cuts of salmon, allow for a few extra minutes before adding the butter and garlic. Remove the salmon from the heat and let it rest in the pan while preparing the rest of the salad.

Making Poached Eggs:

  • Next, prepare the poached eggs. Fill a small saucepan with water, add the vinegar, season generously with salt and allow the water to come up to a simmer. Break one egg into a small ramekin, then use a large spoon to swirl the simmering water in one direction. Drop the egg into the swirling water. Reduce the heat to medium and cook the egg for about 2 minutes, until the yolk is still underdone. Use a large, slotted spoon to remove the egg from the water and place it onto a tray lined with paper towels to absorb the excess water. Repeat the process.
  • Alternative method: fill a large, deep sauté pan with water, add the vinegar and season generously with a few teaspoons of salt. Bring the water up to a simmer, then reduce the heat to a medium. Break each egg individually into a small ramekin, then carefully slip the egg into the simmering water, without stirring. Drop the next eggs into the water one at a time, spacing the eggs and adding them clockwise so you can keep track of the first one for doneness. Cook for 2 to 3 minutes, just until the egg whites are cooked and the yolk is still very soft. Use a large, slotted spoon to remove the egg from the water and place it onto a tray lined with paper towels to absorb the excess water.

Assembling the Dish:

  • Once the salmon is done, remove it from the heat and let it rest for 5 minutes. Prepare the salad: arrange the romaine lettuce or spring mix on a serving plate. Top with sliced cucumber, sliced avocado, sliced shallots, about 10 capers per tray and a sprinkling of fresh dill. Drizzle the salad generously with honey mustard dressing or French vinaigrette dressing.
  • To each plate, add a serving of salmon and one to two poached eggs. Season the eggs with salt and pepper and add a squeeze of fresh lemon juice over the top before enjoying.

Nutrition

Calories: 577kcal | Carbohydrates: 19g | Protein: 44g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 280mg | Sodium: 1152mg | Potassium: 1727mg | Fiber: 8g | Sugar: 8g | Vitamin A: 13590IU | Vitamin C: 34mg | Calcium: 142mg | Iron: 5mg