# Grilled Salmon Salad with Avocado and Greens, 4.7g Net Carbs

> Grilled salmon salad with avocado and greens, finished with a lemon and dill dressing instead of a glaze. 4.7g net carbs a serving, ready in about 25 minutes.

Source: https://www.lowcarbdiet.solutions/grilled-salmon-salad-with-avocado-and-greens/

[Recipes › Dinner](https://www.lowcarbdiet.solutions/keto-and-low-carb-recipes/)

## Grilled Salmon Salad
*with Avocado and Greens*

Grilled salmon over avocado, cucumber and greens, finished with a lemon and dill dressing instead of a glaze. 4.7g net carbs a serving.

![Ania](https://www.lowcarbdiet.solutions/ania-founder.jpg)

**Recipe by Ania**September 2026 · 2 servings

[Jump to recipe ↓](#recipe-card)

![Grilled salmon fillet beside sliced avocado, cucumber and arugula, with a lemon wedge and lemon and dill dressing spooned over the avocado](https://www.lowcarbdiet.solutions/images/articles/recipes/grilled-salmon-salad-with-avocado-and-greens.webp)

Low carb

## Most of the carbs on this plate are fiber.

This grilled salmon salad with avocado and greens has no rice, no potatoes and no sweet glaze on it. Two fillets, an avocado, half a cucumber, a bowl of leaves and a lemon and dill dressing come to 4.7g net carbs a serving.

The protein and about half of the fat come from the salmon, with the olive oil and avocado adding the rest. What carbohydrate there is comes from the vegetables and the lemon: 10.7g a serving, and 5.9g of it is fiber. The avocado supplies about 4.6g of that fiber on [USDA figures](https://fdc.nal.usda.gov/food-details/171706/nutrients). The 1.8g of sugar is naturally in those same foods, and none of it is added.

There's no marinade, so the only waiting is for the grill to heat. Season the fillets, get them on, and put the salad together while they cook. If you're building more plates like this one, the guide to [foods that don't spike blood sugar](https://www.lowcarbdiet.solutions/foods-that-dont-spike-blood-sugar/) is the next place to look, and [blood sugar friendly meals](https://www.lowcarbdiet.solutions/blood-sugar-friendly-meals/) shows how to build the whole plate.

## Let the thermometer make the call.

Grill times are a range, not a promise. Thickness and the real heat of your grill both move them, so start checking at 8 minutes and go by temperature, not the clock.

Slide an instant-read thermometer into the thickest part of a fillet. [FoodSafety.gov](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) puts fish at 145°F (63°C), or cooked until the flesh is no longer translucent and separates easily with a fork. When it gets there, move the salmon to a clean plate, not the one it sat on raw.

Then leave the fillets alone. They stay skin-side down for the whole cook, and the skin holds the fish together, so there's nothing to flip. If the underside starts to char before the middle is done, slide them to a cooler part of the grill.

![Two seasoned salmon fillets grilling skin-side down on a hot grill, flesh side up, with a little smoke rising](https://www.lowcarbdiet.solutions/images/articles/recipes/grilled-salmon-salad-with-avocado-and-greens-grill.webp)

Skin-side down, lid closed, and no flipping.

## Grilled Salmon Salad with Avocado and Greens

Grilled salmon fillets over greens, avocado and cucumber with a lemon and dill dressing.

![Grilled salmon fillet beside sliced avocado, cucumber and arugula with a lemon wedge](https://www.lowcarbdiet.solutions/images/articles/recipes/grilled-salmon-salad-with-avocado-and-greens-card.webp)

Prep **15 min**

Cook **10 min**

Total **25 min**

Serves **2**

Scale

### Ingredients

For the salmon

- 2 skin-on salmon fillets, about 170 g (6 oz) each and 2.5 cm (1 inch) thick
- 2 tsp olive oil
- 1 tsp finely grated lemon zest
- ½ tsp garlic powder
- ¼ tsp ground black pepper
- ⅛ tsp fine salt, optional
- A little oil for the grill grates

For the avocado and greens

- 85 g (3 oz) mixed baby spinach and arugula, washed and dried
- 1 medium avocado, about 135 g (4¾ oz) of flesh, peeled, pitted and sliced
- ½ medium cucumber (about 100 g / 3½ oz), thinly sliced
- 2 tbsp thinly sliced red onion, optional

For the dressing

- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp chopped fresh dill
- Freshly ground black pepper, to taste
- Lemon wedges, for serving

Equipment

- Outdoor grill with a lid
- Tongs
- Fish spatula
- Instant-read food thermometer
- Paper towels
- Large bowl (for the salad)
- Small bowl (for the dressing)

### Instructions

1. 1
Heat a clean outdoor grill to medium-high, 400 to 425°F (200 to 220°C).

2. 2
Pat the fillets dry with paper towels and rub them with the olive oil. Season the flesh with the lemon zest, garlic powder, pepper and salt, if using.

3. 3
Fold a paper towel, dip it in oil, and use tongs to wipe it over the hot grates.

4. 4
Set the fillets skin-side down on the grates, close the lid and grill for 8 to 12 minutes without turning them. If the underside chars before the middle is cooked, slide them to a cooler part of the grill.

5. 5
While the salmon grills, whisk the extra-virgin olive oil, lemon juice, dill and a few grinds of pepper together in a small bowl.

6. 6
From the 8-minute mark, slide an instant-read thermometer into the thickest part of a fillet. It's done at 145°F (63°C), or when the flesh is no longer translucent and separates easily with a fork. Use a fish spatula to move the fillets to a clean plate.

7. 7
Toss the greens, cucumber and red onion, if using, with most of the dressing in a large bowl.

8. 8
Divide the salad between plates, lay the sliced avocado on top, and set a fillet on each plate, alongside or partly over the greens.

9. 9
Spoon the rest of the dressing over the avocado and fish and serve with lemon wedges.

### Notes

- **About the times.** The prep and cook times here are estimates. Grill heat and fillet thickness both change them, so start checking at the low end and go by the thermometer.
- **Make ahead.** Wash and dry the greens, slice the cucumber and mix the dressing ahead of time, and keep each in its own container in the refrigerator. Slice the avocado just before serving.
- **Leftovers.** Keep any extra salad undressed and apart from the cooked fish. [USDA guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety) puts cooked leftovers at 3 to 4 days in the refrigerator.

### Nutrition per serving

**590** calories **38 g** protein **45 g** fat **4.7 g** net carbs

Per serving means one fillet, half the avocado, and half of the greens and cucumber, at any batch size. The scale control changes how many servings you make, not the size of one, so these numbers stay the same. Net carbs here means total carbohydrate (10.7g) minus fiber (5.9g), worked out before rounding. There are no sugar alcohols in this recipe, so nothing else is subtracted. Also per serving: 1.8g sugar.

Calculated per ingredient from [USDA FoodData Central](https://fdc.nal.usda.gov/), using raw farmed Atlantic salmon, an avocado taken as 135g of flesh, and raw vegetables before any cooking loss. The optional red onion and salt are left out, and so is the oil for the grates.

Nutrition is calculated from ingredient data and will vary with brands, sizes and how much of the dressing ends up on each plate. Treat it as close, not exact. This recipe is general information, not medical advice.

Low-Carb Diet Solutions · https://www.lowcarbdiet.solutions/grilled-salmon-salad-with-avocado-and-greens/

**Fillets.** Pick two skin-on fillets of similar thickness so they finish together. Run a fingertip along the flesh to check for pin bones before you season, and pat the fillets dry so the seasoning sticks and the surface browns.

**Avocado.** Look for one that gives slightly under gentle pressure but still holds its shape when sliced. A very ripe one turns to paste once it's tossed with the leaves, which is why it goes on last.

**Leaves.** Water clinging to the greens dilutes the dressing, so spin them dry or pat them with a clean towel. Toss the salad only once the fish is off the grill, so the leaves stay crisp.

**Salmon swaps.** The numbers here use farmed Atlantic salmon. Wild salmon is leaner: on USDA's figures for wild coho, a serving comes out about 105 calories and 13g of fat lower, with the same carbs.

**Greens, herbs and onion.** Baby spinach on its own, romaine, butter lettuce, green leaf or red leaf lettuce can all stand in for the spinach and arugula, and each moves the net carbs by less than 0.3g a serving. Arugula is what gives the mix its peppery bite, so the salad tastes milder without it. Parsley for dill moves the number by less than 0.1g. The nutrition here leaves out the optional red onion, which adds about half a gram of net carbs a serving.

**Adding vegetables.** Anything you add to the plate counts too. Measured raw, about ½ cup (60g) of sliced radishes tossed into the salad adds roughly 0.5g net carbs a serving. A 100g (3½ oz) side of zucchini, green beans or cauliflower rice beside each plate adds roughly 2g, 4g and 3g.

**No grill?** The [sheet pan salmon with roasted zucchini](https://www.lowcarbdiet.solutions/sheet-pan-salmon-with-roasted-zucchini/) is the oven version of the same idea, with its own numbers.

### How many carbs are in this grilled salmon salad?

It comes to 4.7g net carbs a serving: 10.7g of total carbohydrate minus 5.9g of fiber. The avocado, cucumber and greens supply most of it, and the salmon adds none. The optional red onion adds about half a gram more.

### How do I know when grilled salmon is done?

Use an instant-read thermometer in the thickest part of the fillet. FoodSafety.gov gives 145°F (63°C), or cooked until the flesh is no longer translucent and separates easily with a fork. Start checking at 8 minutes, because thickness and grill heat both change the timing.

### Does grilled salmon need a sweet glaze?

No. The lemon zest, garlic and the grill itself carry the flavor, and the lemon and dill dressing adds the brightness. There's no honey, maple syrup or bottled glaze in this recipe, so there's no added sugar.

### Can I make this ahead?

In parts. Wash and dry the greens, slice the cucumber and mix the dressing ahead of time, and keep each in its own container in the refrigerator. Slice the avocado just before serving so it keeps its color and texture. Store any leftover salad undressed and apart from the cooked fish.

![Ania, founder of Low-Carb Diet Solutions](https://www.lowcarbdiet.solutions/ania-founder.jpg)

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