One-Pan Keto Lemon Garlic Salmon

This one-pan keto lemon garlic salmon features tender, flaky salmon fillets pan-seared in a rich lemon-garlic butter sauce for an easy, elegant low-carb dinner. Skin-on salmon develops a crisp edge while staying juicy inside, and fresh herbs, lemon zest, and a generous drizzle of buttery pan sauce create a bold, balanced flavor profile that feels special enough for guests but fast enough for a weeknight. Serve with sautéed spinach, roasted low-carb vegetables, or a simple green salad for a complete keto-friendly meal.

Course Dinner, Main Course

Cuisine American, Keto

Keyword gluten free, keto salmon, lemon garlic salmon, low-carb, one-pan dinner, quick keto meal

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 415kcal

Equipment

large skillet
Cutting board
Chef's knife
measuring spoons
zester or fine grater
citrus juicer
tongs or spatula

Ingredients

Salmon

1 1/2 pounds salmon fillets, skin-on cut into 4 equal portions
1 teaspoon fine sea salt divided, or to taste
1/2 teaspoon freshly ground black pepper or to taste
1/4 teaspoon smoked paprika optional, for color and depth

Lemon Garlic Butter Sauce

2 tablespoons olive oil for searing the salmon
4 tablespoons unsalted butter or ghee for dairy-free/paleo
3 cloves garlic minced
1 tablespoon fresh lemon zest from about 1 large lemon
3 tablespoons fresh lemon juice from about 1 large lemon
2 tablespoons fresh parsley or dill chopped, plus more for garnish
1/4 teaspoon crushed red pepper flakes optional, for a hint of heat
2 tablespoons water or low-sodium chicken broth to loosen the sauce if needed

Optional Garnish

1 small lemon sliced into thin rounds for serving

Instructions

Pat the salmon fillets dry on all sides with paper towels and season them evenly with the salt, black pepper, and smoked paprika if using.
Heat the olive oil in a large skillet over medium to medium-high heat until it shimmers.
Place the salmon fillets in the skillet skin side down and gently press them with a spatula for a few seconds so the skin makes good contact with the pan.
Cook the salmon without moving it until the skin is crisp and the flesh is mostly opaque with just a thin translucent layer on top, about 4 to 6 minutes depending on thickness.
Carefully flip the salmon and cook on the second side until just cooked through and flaky, about 2 to 3 minutes more, then transfer the fillets to a plate and tent loosely with foil.
Reduce the heat to medium-low, add the butter to the same skillet, and let it melt, scraping up any browned bits from the bottom of the pan.
Stir in the minced garlic and cook, stirring constantly, until fragrant and just starting to soften, about 30 seconds, making sure it does not brown.
Add the lemon zest, lemon juice, and crushed red pepper flakes if using, and simmer the mixture for about 1 minute to let the flavors meld, adding a splash of water or broth if the sauce looks too thick or reduced.
Stir in the chopped parsley or dill and taste the sauce, adjusting with additional salt or pepper if needed to balance the lemon and butter.
Return the salmon fillets to the skillet, spoon the lemon garlic butter sauce over the top, and warm them for about 1 minute so the flavors soak into the fish.
Serve the salmon hot with extra sauce spooned over each portion and garnish with additional herbs and lemon slices if desired, pairing with keto-friendly sides such as sautéed spinach, roasted broccoli, or a simple green salad.

Notes

For the best sear, make sure the salmon and skillet are both dry before adding the fish, and avoid moving the fillets around while the skin crisps. If your fillets are very thick, you can lower the heat slightly and cover the pan for the last minute of cooking to help them cook through without drying out. Leftovers keep well in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet over low heat with a spoonful of butter or olive oil to keep the salmon moist.

Nutrition