Keto Lemon Garlic Butter Salmon

The keto lemon garlic butter salmon features moist, flaky salmon fillets cooked to perfection in a luxurious buttery sauce infused with bold garlic and bright lemon juice for a light, fresh, and incredibly satisfying low carb meal.

Course Dinner, Main Course

Cuisine American, Keto

Keyword keto salmon, lemon garlic butter salmon, low carb dinner, one pan, quick keto meal

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 420kcal

Equipment

large skillet
Small bowl
tongs or spatula
Paper towels

Ingredients

Salmon

1 1/2 pounds salmon fillets, skin-on cut into 4 portions, about equal size
1 teaspoon fine sea salt or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika optional, for color and flavor
1 tablespoon olive oil

Lemon garlic butter sauce

6 tablespoons unsalted butter cut into pieces
3 cloves garlic, minced about 1 tablespoon
2 tablespoons fresh lemon juice plus more to taste
1 teaspoon lemon zest from 1 lemon
2 tablespoons fresh parsley, chopped plus extra for garnish, optional
1/8 teaspoon crushed red pepper flakes optional, for a slight kick
2 tablespoons water or low sodium chicken broth to thin the sauce slightly, if desired

To serve

4 wedges lemon for serving, optional

Instructions

Pat the salmon fillets dry thoroughly with paper towels on all sides so they sear and brown instead of steaming.
Season the salmon on both sides with the sea salt, black pepper, and paprika, gently pressing the seasonings onto the flesh.
Heat the olive oil in a large skillet over medium to medium high heat until hot and shimmering but not smoking.
Place the salmon fillets skin side down in the hot skillet and cook without moving them until the skin is crisp and the salmon is mostly opaque, about 5 to 6 minutes depending on thickness.
Carefully flip the salmon and cook on the second side just until the center is barely opaque and flakes easily with a fork, about 2 to 3 minutes more, then transfer the salmon to a plate and tent loosely with foil.
Reduce the heat to medium low and add the butter to the same skillet, letting it melt and cook until lightly foamy and just turning a light golden color around the edges for a slightly nutty browned butter flavor.
Add the minced garlic to the melted butter and cook, stirring frequently, until fragrant and softened without browning, about 30 to 60 seconds.
Stir in the lemon juice, lemon zest, parsley, and crushed red pepper flakes, then add the water or broth and simmer briefly until the sauce is smooth and slightly thickened, about 1 to 2 minutes.
Taste the lemon garlic butter sauce and adjust with additional salt, pepper, or lemon juice to balance the richness to your preference.
Return the salmon fillets to the skillet, spoon the hot lemon garlic butter sauce over the tops, and warm gently for 1 to 2 minutes so the flavors meld without overcooking the fish.
Serve the salmon fillets hot, drizzled generously with extra lemon garlic butter sauce and garnished with additional parsley and lemon wedges if desired.

Notes

For best texture, remove the salmon from the heat when the very center is still slightly translucent, as it will continue to cook briefly from residual heat.

If using farmed salmon fillets that are thicker, add an extra 1 to 2 minutes of cooking time on the first side and check for doneness frequently.

This lemon garlic butter is also excellent spooned over roasted asparagus, sautéed spinach, or cauliflower mash to keep the entire meal strictly keto.

Store leftover salmon and sauce together in an airtight container in the refrigerator for up to 3 days and reheat gently over low heat with a splash of water or broth to keep it moist.

Nutrition