Low Carb, Keto Friendly Smoked Salmon Recipe

2 minute read • by Gary Appelsies 02-05-2020

Keto Friendly Smoked Salmon Recipe

Low carb smoked salmon with hard boiled eggs



PREP TIME: 30 minutes

COOK TIME: 12 minutes

TOTAL TIME: 42 minutes



NUTRITION FACTS (per serving): 

238 Calories  •  12g Total Fat

4g Carbohydrates   •  1g Fiber

3g Net Carbs  •  27g Protein


Time to put on your fancy pants! This is the perfect recipe to breakout when your hosting brunch for the girls or you need to impress your mother-in-law. Don't let this beautiful dish intimidate you though! It only takes a few easy steps to look like you have it all together!


Hard boiled eggs often can seem intimidating and hard. This method should yield you the perfect egg every time. Eggs that are super fresh might be a little more difficult to peel so eggs that are a few days old work a bit better. Make the eggs in advance and store in the fridge in an airtight container for up to a week and peel as you use them. They will taste best at room temperature. 


Pasture-raised eggs are laid by hens that get to spend their days outside on fresh pastures and generally live off the land. They contain 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more Vitamin A, 2 times more omega-3 fatty acids, 3 times more vitamin E, 7 times more beta carotene than conventional eggs. 


Like fresh salmon, smoked salmon is a good source of protein, B vitamins, vitamin D, magnesium and selenium It also contains omega-3 fatty acids which may help to a lower risk of heart disease, macular degeneration and Alzheimer's disease.

  • 1 dozen eggs, pasture raised, grass fed organic
  • 14 oz smoked salmon
  • 4 tablespoons capers
  • 2 shallots, finely chopped
  • 6 lemon wedges for serving
  • Fresh dill for garnish
  • Kosher salt and freshly ground pepper




  1. Allow eggs to come to room temperature for 20 to 30 minutes.
  2. Over high heat bring a large pot of water to a boil.
  3. Using tongs or a slotted spoon gently place eggs into water.
  4. Set time for 13 minutes and continue to boil uncovered.
  5. While eggs are cooking prepare a large bowl of ice water.
  6. As soon as timer goes off, using tongs or a slotted spoon remove eggs to ice water and let cool completely before peeling.


To serve: 

  1. Place 2-3 slices of the smoked salmon on a plate.
  2. Peel eggs and slice in half, quarters or chop and place on plate with salmon.
  3. Scatter capers and shallot over top.
  4. Garnish with fresh dill and lemon wedge on the side.
  5. Season with a pinch of salt and pepper if needed.



Gary Appelsies is a Board Certified Holistic Integrative Nutritionist, Natural Foods Chef, Inspirational Speaker and Author. He has an extensive knowledge in holistic nutrition, health coaching, and preventive health. Drawing on these skills and knowledge of different dietary theories, Gary is able to work with clients to help them make lifestyle changes that produce real and lasting results. 

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