This keto salmon salad lettuce wrap recipe is easy to make, healthy, and delicious. It’s a light and fresh lunch. You can put it on lettuce or between 2 slices of low-carb bread.
For more keto salmon recipes, try my delicious keto salmon patties or this refreshing smoked salmon and avocado salad.
This recipe uses fresh Atlantic salmon, but you can substitute well-drained, canned salmon if you prefer.
Why Salmon Salad Is So Good
- Quick and Easy: Ready in just 15 minutes.
- Healthy: Packed with protein and low in carbs, its also high in omega-3 fatty acids, perfect for a keto diet.
- Versatile: Enjoy it as a wrap, a salad, or even between two slices of keto bread. You can also use canned or smoked salmon.
- Meal Prep Friendly: Make the salmon salad ahead of time for a grab-and-go lunch, snack, or dinner.
- Super low-carb: This recipe contains only one gram of net carbs and is loaded with healthy fats.
This keto salmon salad wrap recipe makes 4 servings. One serving contains 3 loaded lettuce leaves and 1g net carbs.
Ingredients
- 20 ounces of fresh salmon (2 large fillets)
- ½ cup of keto mayonnaise (or store-bought whole egg mayonnaise read the label)
- 3 tablespoons of sour cream
- 1 tablespoon of parsley, finely chopped
- 1 tablespoon of dill, finely chopped
- 1 Lemon, zest only
- Salt, to taste
- Pepper, to taste
- 12 baby romaine/cos leaves
How to Make Keto Salmon Salad Wraps
- Preheat your oven to 200°C (390°F).
- Season the salmon with salt and pepper and place on a lined baking pan.
- Bake for 15-20 minutes, or until the salmon is cooked through. Let it cool for 30 minutes.
- Flake the cooked salmon with a fork.
- Combine the mayonnaise, sour cream, dill, parsley, and lemon zest and mix well.
- Add the flaked salmon to the bowl and mix well.
- Season with salt and pepper to taste.
- Spoon the salmon mixture onto lettuce leaves and enjoy as a wrap.
Tips and Variations
- For a richer flavor, use smoked salmon instead of fresh salmon.
- Add crunch with chopped celery or cucumber.
- Spice it up with a dash of hot sauce or cayenne pepper.
- Substitute the lettuce with low-carb tortillas or bread for a sandwich.
Frequently Asked Questions
Yes, salmon is keto-friendly. It contains no carbs and is high in omega-3 fatty acids, making it perfect for a low-carb keto diet.
Yes, you can use well-drained canned salmon instead of fresh salmon.
Store the salmon salad in an airtight container in the refrigerator for up to 3 days.
It’s not recommended to freeze salmon salad as the texture may change upon thawing.
Keto Salmon Salad Lettuce Wraps
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Ingredients
- 20 ounces Fresh Salmon 2 fillets
- ½ cup Keto Mayonnaise
- 3 tablespoons Sour Cream
- 1 tablespoon Parsley finely chopped
- 1 tablespoon Dill finely chopped
- 1 Lemon zest only
- Salt to taste
- Pepper to taste
- 12 Baby Romaine Lettuce Leaves cos lettuce leaves or any small cupped lettuce leaf.
Instructions
- Preheat your oven to 200C/390F.
- Season the salmon with salt and pepper and place onto a lined baking pan.20 ounces Fresh Salmon, Salt, Pepper
- Bake for 15-20 minutes, until the salmon is cooked through. Use a fork to break apart and leave to cool for 30 minutes.
- In a mixing bowl, add the mayonnaise, sour cream, dill, parsley, and finely grate in the lemon zest. Mix well.½ cup Keto Mayonnaise, 3 tablespoons Sour Cream, 1 tablespoon Parsley, 1 tablespoon Dill, 1 Lemon
- Add the flaked salmon and mix well.
- Taste and season with salt and pepper.
- Spoon the salmon mixture between the lettuce leaves and enjoy.12 Baby Romaine Lettuce Leaves
Video
Notes
Nutrition
How To Store Salmon Salad
Salmon salad can be stored in the fridge for up to 3 days and used as needed. It is not suitable for freezing.
Looking for more Salmon Recipes; try our;
To make a larger batch of this salmon salad recipe adjust the servings above.
Excellent ideas. Many thanks
Hey Gerri!
This sounds so good! I think I might make it with smoked salmon; it would be even quicker and I wouldn’t have to heat up the oven on a hot Summer day.
Have you ever tried Japanese smoked salmon? I don’t know how they do it, but it has the texture of firm raw salmon rather than the “shellaced” texture of the more Scandinavian varieties I usually find in shops. I had it in a Japanese restaurant and have never forgotten how tender it was, with a very light smokiness.
Hi John-Mark,
Smoked salmon would give it a lovely flavor, what a great idea!
I haven’t tried the Japanese variety, I’ll definitely keep an eye out for it though, you’ve made it sound absolutely mouthwatering.