Salmon BLT Salad with Chive Ranch Dressing {Paleo, Whole30, Keto} - (2024)

This Salmon BLT Salad is a family favorite and perfect for summer grilling or anytime of year! Perfectly seasoned salmon is either pan fried or grilled and layered with greens, crispy bacon, avocados and tossed in a Whole30 compliant chive ranch dressing. It’s paleo, low carb, and keto friendly too!

Who’s a fan of crispy skin-on salmon? I remember realizing I could actually cook salmon with the skin on and it was life changing! I’ve been borderline obsessed ever since (and it’s been awhile!)

For this recipe, you can cook the salmon either with or without the skin. I know not everyone shares my crispy skin obsession!

Either way – this salad is definitely going to become a favorite! Flavorful seasoned salmon that you can pan fry or grill, crispy bacon, greens, avocado, onions and tomatoes.

Plus a tangy chive ranch dressing that’s totally dairy free, Whole30 compliant and paleo that you can whisk together in less than a minute.

What You Need To Make This Salmon BLT Salad

Simple, delicious ingredients and the perfect spices make this salmon BLT salad out of this world delicious! Here’s what you’ll need to prepare the salad:

Dressing:

• unsweetened almond milk
• paleo mayo (homemade or store bought)
• lemon juice
• dill
• garlic
• chives
• Sea Salt & black pepper

Salmon:

• Individual salmon fillets, skin on or off
• garlic powder
• onion powder
• smoked paprika
• teaspoon black pepper
• bacon fat, avocado oil, or ghee

Salad:

• mixed greens of choice
• cherry tomatoes
• bacon, cooked until crisp
• avocado
• red onion

How to Make Salmon BLT Salad with Chive Ranch Dressing

Pat the fillets dry with paper towel. In a small bowl, mix together all the seasonings. You can make the salmon on the stovetop in a skillet or on the grill. If grilling, brush generously all over with the oil before beginning. If pan frying, the oil is for the skillet.

Heat the grill or skillet to medium high heat. Add oil to the skillet. In a skillet, place the salmon skin side down (if you chose skin) and cook about 3 minutes on each side, adjusting for preference and thickness.

If grilling, brush grill with oil and place the salmon flesh side down on the hot grill. Cook about 3 minutes, then carefully flip and cook skin side down for another 3-4 minutes, adjusting for thickness and preference.

Remove to a plate and assemble the salad. Layer the greens with tomatoes, bacon, sliced avocado and red onion and place salmon on top. Drizzle all over with as much of the dressing as you like (dressing below) and garnish with extra chives if desired.

How to Make Dairy Free Ranch Dressing

Making a Whole30 compliant, paleo dairy-free ranch dressing is super easy!

I use a base of paleo mayo (homemade or store bought) and unsweetened almond milk. The almond milk keeps it drizzly (I use coconut cream for a dip.).

Whisk together the almond milk, mayo, lemon juice and dill until smooth. Stir in the garlic and chives, then season to taste with sea salt and black pepper. It’s that simple! And so tasty.

You may hav a little bit more dressing than you need, but it’s definitely always better to have more than not enough!

If you want to keep any extra dressing for another use, place it in a sealed jar or container in the refrigerator for up to 4 days.

Ready for a delicious salad with lots of protein, healthy fats and of course tons of flavor? Yes! Let’s go!

Salmon BLT Salad with Chive Ranch Dressing {Paleo, Whole30, Keto}

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Want More Whole30 Salad Recipes? Try One of These!

Crispy Buffalo Chicken Salad with Cilantro Ranch

Crispy Chicken Salad with “honey” Mustard

Kale Chicken Caesar Salad

Caramelized Onion Chicken Kale Salad with Hot Bacon Dressing

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