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Grilled Salmon with Cauliflower Rice

A delicious, healthy paleo/Whole30/keto meal! If you'd rather use a grill pan than an outdoor grill, I provide instructions for that too. Cause I am nice like that.

Course Main Course
Cuisine American
Keyword easy dinner recipe, grilling recipe, Whole30 recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Linda Spiker


  • 4- 6 oz salmon filets, skin on or off
  • 3 tablespoons olive oil, give or take
  • 4 medium size shallots, peeled and sliced
  • 1 zucchini, thinly sliced and cut in half (forming half moons)
  • 4 Cups cauliflower rice
  • Sea salt and freshly ground pepper
  • 1 tablespoon chives chopped, for garnish
  • 1 lemon, quartered


  1. I use pre-made cauliflower rice. If you are making your own allow a little more time and see instructions in blog post above.

Prepare grill:Make sure grill is clean, then wipe with coconut oil or spray with non toxic grill spray. Preheat grill to 400 degrees with lid closed for 10 minutes before adding fish. If you are using a grill pan indoors see instructions below.

While grill preheats prep fish and start cauliflower rice:

  1. Sprinkle fish with sea salt and pepper. Set aside.
  2. Prep shallots and zucchini. Pour 2 tablespoons olive oil into large pan and turn heat to medium/high heat. When oil is hot but not smoking, add shallots and cook for 3 minutes stirring occasionally.
  3. Add zucchini and sear for 2-3 minutes. Add cauliflower rice and if necessary add another tablespoon olive oil. Stir frequently. Cook for another 5-7 minutes.
  4. If you have someone else to help, send them to cook fish. If not, you have to juggle. Don't worry it's not that hard.
  5. Place fish on hot grill at a slight diagonal angle (If skin is on, place it meat side down, skin side up). Close lid and cook for 3-4 minutes or until grill marks form. While waiting, go stir the cauliflower rice. When fish has established grill marks, turn a 1/4 turn on the same side (don't flip yet, just rotate fish) and cook for 3-4 more minutes with lid closed. Now you should have criss cross grill marks. Gently turn fish over and cook for a few more minutes. How long you cook depends on how thick your cut of fish is, usually total cook time is about 10-11 minutes.
  6. Season finished cauliflower rice with sea salt and pepper to taste. Place on platter, top with fish, squeeze a little lemon juice over fish and garnish with chives! Serve.

If using a grill pan indoors:

  1. Preheat oven to 350 and place oven rack in center position.
  2. Place oven safe grill pan on high heat. When pan is very hot add a tablespoon of butter, ghee or olive oil. When oil is hot, add salmon skin side down.
  3. Cook for 2-3 minutes until grills marks are established.
  4. Turn fish 1/4 turn (same side, don't flip) and cook another 2-3 minutes. Now you should have criss cross grill marks.
  5. Gently turn fish over (using a fish spatula helps delicate fish to not fall apart) Sear for one minute then place grill pan in oven for 8-10 minutes depending on how thick fish is.