Ingredients
4 (4-ounce) salmon fillets, skin-on
2 large cucumbers, sliced
1 small red onion, thinly sliced
1 lemon, zested and juiced
2 tablespoons extra virgin olive oil
1 tablespoon fresh dill, chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
Instructions
Preheat grill to medium heat.
In a small bowl, whisk together lemon juice, zest, olive oil, dill, salt, and pepper.
Brush lemon mixture over salmon fillets and let marinate for 10 minutes.
Season red onion slices with 1/4 tsp salt and let sit for 5 minutes to release moisture.
Place salmon on the grill and cook for 4-5 minutes per side until flaky.
In a large bowl, toss cucumbers with red onion and remaining dressing.
Add grilled salmon to the bowl and gently mix. Serve immediately or chill before serving.
Notes
For extra richness, drizzle with extra dressing before serving.
Swap cucumber for romaine for a different texture.
Salad is best consumed within 24 hours to maintain crunch.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 1g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 22g
- Cholesterol: 65mg