This Keto Salmon Recipe is perfectly seasoned pan seared filets smothered in an unbelievably delicious creamy lemon garlic sauce. Feel Top Chef worthy while preparing this less than 30 minute, low carb gourmet dinner recipe in the comfort of your own kitchen.
I’m all about keeping things simple! So when I came up with this delicious Keto Creamy Garlic Butter Salmon, I just had to share it!
What’s so great is that this gourmet meal is ready in less than 30 minutes! I know, right?!
Perfectly seared salmon filets smothered with a creamy lemon garlic sauce…use frozen salmon filets for an even more economical approach.
Let me show you how!
WHAT MAKES THIS SALMON RECIPE KETO?
For starters, salmon is full of healthy fats.
A 3 ounce portion is 177 calories, 11g fat, and zero carbs.
Combine that with our delicious cream sauce that is purely cream, lemon juice, garlic, and parsley. That is definitely the recipe for a low carb, high fat dinner.
HOW TO COOK FROZEN SALMON FILETS
I love to use frozen salmon anytime I want to make a keto salmon recipe. Frozen salmon is economical and it is frozen as soon as it is caught, so most times, it is better than fresh!
Defrosting salmon is super easy and can be done in less than an hour.
If your frozen salmon come wrapped in plastic, simply fill a bowl or the sink with cold water and submerge the salmon. Check it after 30 minutes and see how it is progressing.
Once they are thawed, remove them from the plastic and pat dry with towels.
Season both sides generously with salt and pepper.
SKIN ON OR OFF FOR THIS KETO SALMON RECIPE?
I can never find skinless salmon in the grocery store…probably because it is a pain to remove the skin while the salmon is raw.
NOW LETS GET TO COOKING THIS ONE PAN SALMON RECIPE
Let’s start by heating the oil in a cast iron skillet over medium high heat.
If you don’t have cast iron, that’s fine, too. Use what you have.
Add in the salmon filets skin side up. Cook until the salmon is browned and the fish easily releases from the pan.
Don’t try to turn them too early or they will stick!
Flip to the other side (skin side if your salmon has skin) and cook until the salmon skin is crispy and releases from the pan.
Remove the salmon from the pan and set aside.
HOW DO I KNOW WHEN MY SALMON IS DONE?
You know when your salmon is done by seeing if it flakes easily with a fork.
If the salmon is starting to ooze white liquid on top (this is the proteins boiling out), it is overcooking and you remove it from the pan.
You can also use a meat thermometer. My preferred temperature is 130F
Now it’s time to make the creamy lemon garlic sauce for this keto salmon recipe!
Turn the heat of the skillet down to medium and whisk together the heavy cream, garlic, parsley and lemon juice. let it simmer for a few minutes to thicken.
Now you can add the salmon back to the pan if desired.
If you want to keep your crispy skin, serve the salmon with the sauce on the side so your salmon skin doesn’t go soft in the sauce.
Now be prepared to be blown away from all the flavor!
Some other noteworthy keto friendly seafood dinner recipes:
- Keto Crab Cakes with Smoky Remoulade– Melt in your mouth, crispy, keto friendly crab cakes.
- Lemon Pepper Baked Salmon– Perfect for a quick weeknight dinner and make extras for leftovers the next day.
- Keto Shrimp and Cheesy Grits– This is the cheesy buttery flavor we love from the traditional southern shrimp and grits recipe without all the carbs!
Did you make this keto salmon recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Creamy Lemon Garlic Salmon
- 4 4 Ounce Salmon filets (skin on or skinless)
- kosher salt and pepper
- 2 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
- 1 ¼ Cup Heavy cream
- 2 Tablespoons Lemon juice
- 3 Cloves garlic, minced
- 2 Tablespoons freshly chopped parsley
- Cast Iron Skillet
- Heat the oil in a cast iron skillet over medium high heat.
- Add in the salmon filets skin side up. Cook until the salmon is browned and the fish easily releases from the pan. Try not to flip early or the salmon will stick.
- Flip to the other side (skin side if your salmon has skin) and cook until the salmon skin is crispy and releases from the pan.
- Remove the salmon from the pan and set aside.
- Turn the heat of the skillet down to medium and whisk together the heavy cream, garlic, parsley and lemon juice. Let simmer for a few minutes to thicken.
- Season with salt and pepper to taste.
- Serve the salmon with cream sauce.
- DEFROST FROZEN SALMON: If your frozen salmon come wrapped in plastic, simply fill a bowl or the sink with cold water and submerge the salmon. Check it after 30 minutes and see how it is progressing. Once they are thawed, remove them from the plastic and pat dry with towels.
- WHEN IS THE SALMON DONE: check with a meat thermometer probe. 130F is my desired internal temperature for salmon that isn't dried out and over cooked. White juices oozing out of the salmon means it is overcooked.
- SKIN ON OR SKINLESS: I buy skin on salmon because it is easier to find. When the salmon is cooked, the salmon skin peels off very easily. You can also eat the crispy skin!