Grilled Salmon Sandwiches with Fresh Dill Mayo — Gluten-Free, Paleo, Keto
  • 10 MIN PREP
  • 60 MIN TOTAL

keto grilled salmon sandwiches

This is the perfect summer sandwich, and it’s so easy to make. Dress up mayo with dill, lemon and a splash of Tabasco for a restaurant-worthy sauce.


  • ⅓ cup paleo mayonnaise (such as Primal Kitchen)
  • 1 teaspoon fresh dill, minced
  • Juice from 1 fresh lemon
  • 1 generous splash Tabasco
  • 1 tablespoon capers, drained and rinsed
  • Salt and pepper to taste
  • 4 (3-ounce) boneless, skinless salmon fillets
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons cajun seasoning
  • 1 box Mikey’s Original Gluten-Free English Muffins
  • ½ cup baby arugula
  • 4 thick slices beefsteak tomato


  1. In a small bowl, whisk together mayo, dill, lemon juice, Tabasco, capers and salt. Set aside.
  2. Rub salmon on both sides with oil. Season both sides with cajun seasoning and salt.
  3. Heat a nonstick skillet over medium-high heat.
  4. Add salmon and sear without moving until golden and crispy on the bottom. Flip carefully and cook about 4 minutes more on the other side, reducing heat to medium if pan gets too hot.
  5. Toast English muffins according to the directions on the package.
  6. Spread mayo on the English muffins and build sandwiches with arugula, tomato and salmon. 


    • Calories

    • Carbs

      8 G
    • Sugar

      2 G
    • Fat

      38 G
    • Sat Fat

      7 G
    • Protein

      27 G