Garlic Butter & Lemon Sauce Keto Salmon
Published
Quick and easy keto salmon recipe for a weeknight dinner. Get perfectly seared salmon every time with this low-carb recipe, finished with a simple garlic butter and lemon sauce. The outside gets crisp while the inside stays moist and flaky, creating a rich, satisfying dish that fits perfectly into a keto lifestyle.
I make this keto salmon on repeat when I want something quick but still really satisfying. The combination of olive oil, butter, and salmon gives you a solid dose of healthy fats with almost no carbs, so it keeps you full without feeling heavy. I love how the garlic butter and fresh lemon come together into a simple sauce that tastes like way more effort than it is. It’s one of those recipes I turn to for an easy weeknight dinner or even meal prep because it comes together fast and always turns out great.
What I Learned While Testing
- Start with dry salmon. I always pat the salmon completely dry with paper towels before cooking. If there’s any moisture on the surface, the salmon will steam instead of sear, and you won’t get that crispy skin.
- Cook skin-side down first. Cooking the salmon skin-side down first helps it crisp up, protects the fish from overcooking, and makes it easier to flip once it naturally releases from the pan.
- Let it sear undisturbed. Once the salmon hits the pan, I leave it undisturbed for the full 4–5 minutes. Moving it too soon will tear the skin and prevent it from forming that golden, crisp crust.
- Don’t overcook it. I like to slightly undercook the salmon and let it rest for a minute off the heat. It will continue to cook gently and stay moist and flaky instead of drying out.
- Control the heat for the sauce. I start with medium-high heat to get a good sear, then reduce it before adding the butter and garlic. This keeps the butter from burning and helps the garlic stay fragrant instead of turning bitter.
Keto Salmon Recipe
Equipment
- 1 Cast iron skillet, non-stick pan, or griddle
Ingredients
- 4 salmon fillets, about 4-6 oz. each
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 2 tbsp fresh parsley
- 2 tbsp olive oil
- 2 tbsp melted butter
- lemon slices, for garnish (optional)
Instructions
- Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down. Cook for 4-5 minutes without moving, until the skin is crisp and the salmon is almost cooked through.
- Flip salmon carefully and cook for 1 minute more.
- Reduce heat to medium-low. Add butter and garlic and cook for 30–60 seconds.
- Add lemon juice and cook 30–60 seconds more. Then add the parsley. Remove from heat and serve immediately.
Notes
- Swap the lemon juice for fresh lime juice for a slightly brighter, more tangy flavor.
- This recipe works well with frozen salmon, just make sure it’s fully thawed and patted completely dry before cooking to help it sear properly.
- You can easily remove the skin after cooking if preferred, but keeping it on while searing helps protect the fish and creates the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Keto Salmon Step by Step
Gather all the ingredients together.
Prep the salmon: Pat the 4 salmon fillets (4–6 oz. each) completely dry with paper towels until the surface feels dry to the touch. This helps the skin crisp properly. Season both sides evenly with ½ tsp salt and ¼ tsp black pepper.
Sear the salmon: Heat 2 tbsp olive oil in a large skillet over medium-high heat until the oil is hot and shimmering. Place the salmon fillets skin-side down and gently press them into the pan so the skin makes full contact. Cook for 4–5 minutes without moving, until the skin is golden and crisp and releases easily from the pan. You’ll see the salmon turning opaque about halfway up the sides. Flip the salmon carefully and cook for 1 minute more, just until the top is lightly golden and the center still looks slightly translucent.
Make the garlic butter sauce: Reduce the heat to medium-low. Add 2 tbsp melted butter and 4 cloves minced garlic. Cook for 30–60 seconds, stirring, until the garlic is fragrant and lightly sizzling but not browned.
Finish with lemon and parsley: Pour in 2 tbsp lemon juice and let it simmer for 30–60 seconds, then spoon the sauce over the salmon. Sprinkle with 2 tbsp fresh parsley.
Serve and enjoy: Remove from heat and serve immediately with lemon slices, if desired. The salmon should flake easily with a fork and look moist and tender, not dry.
Serving Suggestions
I love serving this keto salmon with a side of dairy-free tzatziki for a cool, creamy contrast to the rich garlic butter sauce. It’s also delicious over a crisp Caesar salad tossed with dairy-free Caesar dressing for a fresh, low-carb meal. For something warm and comforting, try pairing it with zucchini noodles to soak up all that flavorful lemon butter sauce.
Storage Instructions
Store any leftover keto salmon in an airtight container in the refrigerator for up to 3 days, keeping the sauce with the salmon to help prevent it from drying out.
Freezing is not recommended, as the texture can become dry and slightly mushy after thawing. To reheat, warm the salmon gently in a skillet over low heat with a little butter, or microwave in short 30-second bursts until just heated through so it stays tender and flaky.
More Easy Keto Dinner Recipes
- Keto Chili: This keto chili is rich, hearty, and packed with ground beef, tomatoes, and bold spices for that classic comfort food flavor without the carbs. It’s an easy, one-pot meal that’s perfect for meal prep or cozy nights when you want something warm and filling.
- Keto Swedish Meatballs: These keto Swedish meatballs are juicy, flavorful, and coated in a creamy, comforting sauce made without breadcrumbs. They’re an easy low-carb dinner that comes together quickly and feels just as satisfying as the classic version.
