Name: Mediterranean Grilled Salmon Platter with Herbed Cauliflower Rice
Prep time: 45 min
Total time: 45 min
Yield: 15 servings
Ingredients: 5 lbs fresh salmon fillet, skin on (costco-sized fillet); 1/2 cup extra-virgin olive oil; 3 lemons, zested and juiced; 10 cloves garlic, minced; 1/4 cup fresh dill, chopped; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 2 tbsp capers, rinsed and chopped; 2 tsp smoked paprika; 2 tsp kosher salt, plus more for seasoning; 1 tsp black pepper; 4 large heads cauliflower, riced (about 12 cups); 1/4 cup olive oil (for cauliflower rice); 2 shallots, finely chopped; 1 1/2 cups cherry tomatoes, halved; 2 English cucumbers, diced; 1/2 cup Kalamata olives, pitted and sliced; 1 1/2 cups feta cheese, crumbled (optional, serve on the side for keto-pescatarian flexibility); 1/2 cup extra-virgin olive oil (for dressing); 2 tbsp red wine vinegar; 1 tbsp Dijon mustard; Salt and freshly ground pepper to taste; Lemon wedges, for garnish

Mediterranean Grilled Salmon Platter with Herbed Cauliflower Rice

SeasonedPasta4927

This Mediterranean Grilled Salmon Platter is the perfect crowd-pleaser for a summer gathering. Fresh salmon fillets are marinated with lemon, herbs, and capers, then grilled to perfection for juicy, flavorful bites. The herbed cauliflower rice is a light, keto-friendly base, while a vibrant Mediterranean salad adds color and crunch. Feta is served on the side for creamy, briny contrast—totally optional for those watching dairy or strict keto. Easy to serve family-style, this platter is designed for a make-ahead feast and celebrates bright, bold flavors that taste like a seaside vacation—no matter the weather.

Ingredients

Instructions

Preheat your grill to medium-high heat (or use a grill pan if indoors).
In a large mixing bowl, whisk together 1/2 cup olive oil, zest and juice of 2 lemons, minced garlic, dill, parsley, mint, capers, paprika, 2 tsp salt, and 1 tsp pepper. Taste and adjust seasoning with more lemon or salt as needed.
Pat salmon dry and place on a large rimmed baking sheet. Brush both sides generously with the marinade. Let it marinate at room temperature for 15-20 minutes while you prepare the sides.
To make the herbed cauliflower rice: In a large skillet, heat 1/4 cup olive oil over medium-high. Add shallots and sauté until soft, 2 minutes. Add riced cauliflower and a pinch of salt. Cook, stirring often, until tender and lightly golden, 7-10 minutes. Stir in half of the chopped dill, parsley, and mint. Finish with a squeeze of lemon juice and adjust seasoning to taste. Keep warm.
For the Mediterranean salad: Toss cherry tomatoes, cucumbers, olives, and remaining herbs in a large bowl. Whisk 1/2 cup olive oil, red wine vinegar, Dijon, salt, and pepper until emulsified; drizzle over salad and toss. Serve feta cheese on the side.
Grill the salmon, skin side down first, for 7-9 minutes, then flip and cook another 3-6 minutes, until just cooked through but still moist. (If using a grill pan, work in batches.) Lift salmon off skin and arrange on a large serving platter.
Serve grilled salmon over herbed cauliflower rice, topped with Mediterranean salad and lemon wedges. Let guests add feta if desired. Taste and adjust flavors with additional lemon, olive oil, or fresh herbs as needed.
Optional: To keep warm for a crowd, loosely tent with foil and hold in a 200°F oven until ready to serve.