Keto Salmon

This keto salmon recipe is a foolproof, one-pan dinner that takes less than 10 minutes to make! Perfectly seared at the bottom and flaky on top, you’ll never cook salmon any other way again! 

Out of all my easy keto dinner recipes, my favorite has to be salmon.

Cooking salmon can often be the downfall of many. Even cooking it for a few extra minutes can turn tender salmon into something that resembles a rubber duck. As someone who adores salmon, I’ve perfected the cooking process to ensure this never happens. From pan seared salmon to sweet chili salmon, it all follows the same process. My favorite way, though, is this keto salmon.

Why this keto salmon recipe will be a weeknight staple-

• 10 minute dinner. Seriously, this is one of the easiest dinners you could ever make, as it comes together in just ten minutes. 
• Minimal ingredients. Salmon, spices, and some butter…and you are done! 
• Healthy and delicious. Salmon is a heart healthy protein and with some simple seasonings, it’s so delicious. 

What I love about this dish is just how perfectly it cooks every time and how foolproof it is. The texture of the salmon is crisp on the outside, yet soft and flaky throughout. It’s full of buttery garlic flavor, with a hint of lemon throughout. 

We try to eat fatty fish like salmon at least once a week and it’s a family favorite meal. As most of us follow a low carb diet, we simply pair it with some keto biscuits (to mop up those delicious pan juices) and a simple coleslaw and Voila- an easy yet impressive dinner. 

How do you make keto salmon?

The Ingredients.

• Salmon– Try to choose boneless and skinless fillets.
• Salt and pepper– To taste. 
• Lemon juice– Freshly squeezed lemon juice is preferred, but the bottled stuff will work in a pinch. 
• Olive oil– To pan-fry the salmon fillets. 
• Butter– Unsalted and room temperature. 
• Garlic– Freshly minced. 
• Parsley– To garnish and add a subtle flavor. 

The Instructions. 

Start by patting dry the salmon with a paper towel before sprinkling with salt and pepper. Rub lemon juice over each fillet. Next, add the olive oil to a non-stick pan and place it over medium heat. Once hot, add the salmon fillets and cook for 3-4 minutes, before flipping and cooking for a further two minutes.

Finally, add the butter, minced garlic, and parsley and simmer for two minutes, before removing from the heat. Dish out the salmon onto plates and drizzle with pan juices. 

Tips to make the best recipe

• Choose salmon fillets that are a similar size and weight, so they all cook evenly. 
• You must pat dry the salmon before seasoning with salt and pepper. This will ensure the flat side of the fish sears perfectly. 
• Use a large skillet or non-stick pan to cook the salmon, to prevent overcrowding and uneven cooking. 

Storing, freezing, and reheating instructions

• To store: Leftover salmon can be stored in the refrigerator, covered, for up to three days. 
• To freeze: Place the cooked and cooled salmon in an airtight container and pour the pan juices around the sides. Store it in the freezer for up to two months.
• Reheating: Either microwave the salmon with some pan juices for 30-40 seconds or reheat in a non-stick skillet until it sizzles. 

What to serve with salmon

• Keto mashed potatoes
• Cauliflower mac and cheese
• Broccoli salad
• Coleslaw
• Cornbread

Frequently Asked Questions