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!
Pat dry the salmon before seasoning it with the salt and pepper. Rub the lemon juice all over each fillet.
Add the oil to a non-stick pan over medium heat. Place the salmon fillets flesh side down onto the pan, pressing lightly so that it sears. Sear for 3-4 minutes, until crispy and golden. Flip and cook for a further two minutes. Add the butter, garlic, and a pinch of fresh parsley, and stir around each fillet.
Remove the pan from the heat and place each salmon fillet on a plate. Drizzle with the pan juices and sprinkle with more parsley.
Notes
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.TO REHEAT: Either microwave the salmon with some pan juices for 30-40 seconds or reheat in a non-stick skillet until it sizzles.