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Blackened Salmon with Cucumber Relish and Cauliflower Recipe

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









calculator Calculating Net Atkins Count™


  • 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
  • 1/2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 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

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.