Easy Avocado 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!

How to Make Salmon 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

Dressing the Salad

I dress this seafood salad with one of my favorite seafood dressings: honey mustard dressing. If you’ve never tried this dressing, you’ll love it! It goes so well with seafood and not just this salmon! 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.

Salmon Seafood Salad with poached egg and avocado

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 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 Wild salmon fillet
  • salt and ground black pepper
  • 2 tbso fresh dill, chopped
  • 1 tsp smoked paprika
  • 2-3 tbsp olive oil

For Salad:

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

For Poached Eggs:

  • 4 large eggs
  • 2 tablespoons white vinegar

Instructions

  • Preheat the oven to 375F. 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 and pepper. Preheat a large frying pan over high heat and add about 2 to 3 tablespoons of olive 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 a bit of fresh dill and a very light sprinkling of smoked paprika. Using a metal fish spatula, turn the salmon, season the other side and fry for another 3 to 4 minutes. Transfer the salmon in the preheated oven and bake for 5 to 8 minutes, depending on the thickness of the fish (longer for thicker fillet).
  • While the salmon is in the oven, prepare the poached eggs. Fill a small saucepan with water, add the vinegar, season 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. Prepare the remaining eggs, if needed.
  • Once the salmon is done, remove it from the oven and keep it warm. 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; I used 'Newman's Own' 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