Keto Blackened Salmon with Cucumber Relish and Cauliflower Recipe

Atkins Keto Blackened Salmon with Cucumber Relish and Cauliflower
Net Carbs
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 4 cup Cauliflower
  • 1 tsp, leaves Basil (Dried)
  • 1 tbsp, leaves Thyme (Dried)
  • 2 tbsp Paprika
  • 1 tsp, leaves Oregano
  • 1 tsp Red or Cayenne Pepper
  • 1 tsp Salt
  • 20 oz, boneless, raw Salmon
  • 3 tbsp Light Olive Oil
  • 1 cup slices Cucumber (with Peel)
  • 1 fl oz Fresh Lime Juice
  • 1 tablespoon Extra Virgin Olive Oil
  • 0 1/2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 0 1/2 tsp Dill (Dried)


  1. Steam cauliflower for 10 minutes or until tender.  While cauliflower cooks prepare salmon.  
  2. Combine all spices (except dill weed) and 1 tsp salt for the blackening rub.  Brush each piece of salmon with 2 tablespoons light olive oil and then coat evenly with the blackening rub.  Prepare a heavy skillet with 1 tablespoon olive oil over medium high heat.  Place the salmon flesh side down and cook for 2-3 minutes until blackened.  Flip over and continue to cook for 5-6 minutes until the skin is crispy and the fish flakes easily with a fork.  
  3. For the relish:  finely dice the cucumber.  Add lime juice, 1 tbsp extra virgin olive oil, granular sugar substitute, and dill weed then season with 1/4 tsp salt and 1/4 tsp pepper. 
  4. Mash the cooked cauliflower with and the final tablespoon of olive oil.  Spoon onto four plates.  Serve the salmon over the cauliflower and top with 1/4 cup cucumber relish.

Cooking Tip

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