This keto salmon recipe is one of the easiest ways to make salmon taste like a restaurant dinner at home. The salmon gets pan seared until golden, then finished in a creamy lemon garlic sauce that tastes good enough to eat with a spoon. I make this when I want something that feels impressive but is actually fast enough for a weeknight dinner.
Why You'll Love this Keto Salmon
This keto salmon recipe tastes like something you would order at a restaurant, but it is simple enough to make on a busy weeknight. The salmon gets perfectly seared with crisp edges while the creamy lemon garlic sauce makes it feel rich and comforting without being heavy.
The best part is that it's made with simple ingredients and comes together in about 25 minutes.
Here's why I keep making this recipe over and over:
- The creamy lemon garlic sauce tastes amazing spooned over the salmon
- High in protein and naturally low carb
- Easy enough for beginners but feels impressive
- Made in one skillet for easy cleanup
- Works with fresh or frozen salmon
- Family friendly and easy to pair with simple side dishes
- The sauce is rich, silky, and full of flavor without using flour or starch
If you've ever felt intimidated to cook salmon at home, this is a great place to start because the sauce adds so much flavor and helps keep the salmon moist and tender.
Ingredients You'll Need
Salmon filets - I like to use salmon filets that are at least 1 inch thick so they stay tender and flaky instead of drying out. You can use skin on or skinless salmon for this recipe. I usually buy frozen salmon because it is easy to keep on hand and works perfectly once thawed.
Kosher salt and pepper - Simple seasoning is all the salmon really needs because the creamy lemon garlic sauce adds so much flavor.
Avocado oil - Helps the salmon develop a golden crust without sticking to the pan. You can also use olive oil if that is what you have.
Heavy cream - This is what makes the sauce rich, silky, and creamy without needing any flour or starch. The sauce thickens naturally as it simmers.
Fresh lemon juice - Brightens up the rich cream sauce and keeps it from feeling too heavy. Fresh lemon juice makes a big difference here.
Garlic - Fresh minced garlic gives the sauce the best flavor. I use a generous amount because garlic and salmon go so well together.
Fresh parsley - Adds freshness and color to the finished dish and helps balance the richness of the sauce.
How To Make Keto Salmon
Step 1
Pat the salmon filets dry with paper towels and season both sides with kosher salt and pepper. Dry salmon helps it sear better and develop a golden crust.
Step 2
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
If using skin-on salmon, place the salmon into the skillet skin side up first. Let it cook undisturbed until it easily releases from the pan and develops a golden crust, about 4 to 5 minutes.
Flip and continue cooking until the salmon is cooked through and the skin is crispy.
Tip: If the salmon is sticking to the pan, it probably is not ready to flip yet.
Step 3
Transfer the salmon to a plate while you make the sauce.
Reduce the heat to medium and add the heavy cream, garlic, and lemon juice to the skillet. Whisk everything together and let the sauce simmer for a few minutes until slightly thickened.
Stir in the chopped parsley and season the sauce with salt and pepper to taste.
Step 4
Spoon the creamy lemon garlic sauce over the salmon and serve immediately.
If you want the salmon skin to stay crispy, serve the sauce on the side instead of pouring it directly over the top.
Tips For Perfect Salmon
Pat the salmon dry before cooking - Moisture is the enemy of a good sear. Drying the salmon with paper towels helps it develop that golden crust instead of steaming in the pan.
Do not flip too early - This is the biggest mistake people make with salmon. Once the salmon develops a crust, it will naturally release from the pan. If it is sticking, give it another minute.
Use salmon filets that are similar in thickness - This helps everything cook evenly so you do not end up with some pieces overcooked while others are undercooked.
Do not overcook the salmon - Salmon goes from perfect to dry very quickly. I like to pull mine around 130F to 135F because it will continue cooking slightly after removing it from the pan.
Watch for white stuff on the salmon - That white protein that seeps out is called albumin. A little is normal, but a lot usually means the salmon is overcooked.
Use fresh lemon juice - Bottled lemon juice just does not taste the same in a creamy sauce like this. Fresh lemon really brightens everything up.
Want crispy salmon skin? - Serve the sauce on the side instead of spooning it directly over the top. This keeps the skin crisp instead of softening in the sauce.
Serving Suggestions
This creamy keto salmon pairs really well with simple vegetable sides that can soak up some of the lemon garlic sauce. Since the salmon is rich and flavorful, I like to keep the sides easy.
Some of my favorite side dishes for this recipe are:
- Roasted broccoli for something simple and crispy
- Air fryer asparagus for an easy low carb vegetable
- Air fryer green beans for extra texture and freshness
- A simple side salad with a light vinaigrette to balance the creamy sauce
- Cauliflower rice if you want something to soak up all of the sauce
If your family wants carbs with their meal, this salmon is also really good served with roasted potatoes, rice, or crusty bread on the side while you keep yours low carb.
Storage and Re-heating
Store leftover keto salmon in an airtight container in the refrigerator for up to 3 days.
I like to store the salmon and sauce separately when possible so the salmon keeps a better texture when reheated.
To reheat, place the salmon and sauce in a skillet over low heat and warm gently until heated through. Try not to overheat it or the salmon can dry out quickly.
You can also reheat it in the microwave in 30 second intervals at reduced power.
I don't recommend freezing the finished cream sauce because dairy-based sauces can separate after thawing. If you want to freeze the salmon, freeze it without the sauce and make the sauce fresh when serving.
Frequently Asked Questions
Yes. Frozen salmon works great for this recipe and is what I use most often. Just thaw it completely and pat it dry before cooking so it sears properly.
Yes. If you prefer, you can bake the salmon at 400F for about 12 to 15 minutes depending on thickness. The sauce can still be made on the stovetop while the salmon bakes.
Salmon is done when it flakes easily with a fork and reaches an internal temperature of about 130F to 135F for the best texture. Overcooked salmon will become dry and may release white protein on the surface.
Absolutely. Both skin-on and skinless salmon work well in this recipe. I usually buy skin-on salmon because it is easier to find and the skin peels off easily after cooking.
Yes. You can substitute coconut cream for the heavy cream to make the sauce dairy free. It will give the sauce a slightly different flavor but still tastes delicious.
A cast iron skillet or heavy stainless steel skillet works best because it helps the salmon develop a golden crust and crispy skin.
Yes. If you prefer air frying, check out my Air Fryer Salmon recipe for an easy low carb salmon dinner with a crisp exterior and flaky texture.
Ways to Change it Up
- Add spinach - Stir a few handfuls of fresh spinach into the sauce at the end until wilted for an easy way to add vegetables.
- Make it spicy - Add red pepper flakes or a pinch of cayenne pepper to the sauce for a little heat.
- Add parmesan cheese - Stir freshly grated parmesan into the cream sauce for an even richer flavor.
- Use shrimp instead - This creamy lemon garlic sauce is also amazing with shrimp if you want to switch things up.
- Add capers - Capers add a salty, briny flavor that pairs really well with the lemon and salmon.
- Use coconut cream - For a dairy free version, swap the heavy cream for coconut cream.
- Bake the salmon - If you do not want to pan sear the salmon, you can bake it at 400F for about 12 to 15 minutes and make the sauce separately on the stovetop.
- Try different herbs - Fresh dill or chives also work really well in place of parsley.
Recipe Card
Keto Salmon Recipe with Creamy Lemon Garlic Sauce
Ingredients
- 1 pound Salmon filets (skin on or skinless), cut into 4 portions
- kosher salt and pepper
- 2 Tablespoons avocado oil
- 1 ¼ Cup Heavy cream
- 2 Tablespoons Lemon juice
- 3 cloves garlic minced
- 2 Tablespoons freshly chopped parsley
Method
- Heat the oil in a heavy bottom 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 and chopped parsley. If you want your salmon skin to stay crispy, serve the sauce on the side.
Notes
- Pat the salmon dry before cooking so it sears properly and develops a golden crust.
- If the salmon is sticking to the pan, it is not ready to flip yet. Once a crust forms, it will release naturally.
- I like to use salmon filets that are at least 1 inch thick so they stay tender and flaky.
- Frozen salmon works great for this recipe. Thaw overnight in the refrigerator or submerge sealed filets in cold water for about 30 minutes.
- For the best texture, cook the salmon to an internal temperature of 130F to 135F. Overcooked salmon will become dry and may release a white protein called albumin.
- Fresh lemon juice gives the sauce the best flavor.
- To keep the salmon skin crispy, serve the sauce on the side instead of spooning it directly over the top.
- For a dairy free option, substitute coconut cream for the heavy cream.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently over low heat so the salmon does not dry out.
Heather says
Excellent and very easy to make. taste like it took hours but in reality took only minutes to make, this recipe is a KEEPER.
Mindy says
This was delicious! I made it with some asparagus and will definitely make this again! Thank you for sharing!
Helliem says
This is now my favourite salmon dish
Very tasty
Thank you
Susan Malotte says
I made this recipe exactly except I cut it in half because I only cook for one…just me! It was delicious! I have enough for a second meal with sauce if there’s any sauce left! The sauce is yummy! Wonderful recipe! Thank you for this recipe!
Candace says
Really delicious! Will definitely keep this recipe on rotation on our Keto WOE. Have you ever made it with Full fat coconut milk instead of HWC?
Ray says
I'm making this tonight, but based on the macros, I'll be using Half n Half instead of Heavy Whipping Cream. Not sure how the macros were calculated here, but 1.25 cups of HWC is approx 1020 calories and about 8 carbs.
jenniferbanz says
Yes, 1020 divided by 4 is 255. A 4 ounce salmon filet is 230 calories. That brings us to 485. The oil would bring it up to 521 which is what I have listed. Half and half could work but your sauce might break. Half and half has more carbs.
Julie says
To let you know, that white stuff coming out is not the proteins coming out of it, it is the preservative that is in most fish. Do your research and find a salmon that doesn't have it because it isn't good for you.
jenniferbanz says
I have done research. It is albumin, a protein made by the liver.
Katie says
I cannot believe how pompous and rude some people are in their comments, especially when they're completely wrong. You are correct it is the albumin being released and has nothing to do with preservatives.
Brittany says
Just here to roll my eyes at the snark above. You’re wonderful we all love you. ????????????
Nancy says
OMG - this recipe was so easy and so delicious!
Jenny says
I just made this recipe - Amazing! Great instructions, great recipe. Thank you!
Emiliya says
OMG, so delicious! It was also easy and fast to make.
Robin says
This was delicious, easy and quick to make. Yum...
Home Chef says
Very good!
Karen says
Hands down one of the most fantastic recipes I have ever made and my husband agrees. Standing ovation from WA state. Thanks for sharing! And I LOVE that it is keto!
Leah says
SO GOOD!!!!! I slightly tweaked it for my own liking but absolutely delicious loved the idea
Carol says
Omg! This is delicious!!!! I didn’t have any parsley but I can’t imagine it being any better than it was.
Barb says
Made this tonight and the cream sauce makes this complete! Served with broccoli and put sauce on the broccoli, as well!!!
Angela says
First of all, your recipes look absolutely delicious! I’m new to this whole keto thing and it’s been overwhelming trying to figure out where to begin but I am so glad I found your page. Where I live the only place I can find salmon is Walmart. I was wondering if you have ever bought fish from Walmart and if it’s safe to eat?
Kari says
i buy salmon all the time from Walmart - their meat and produce have always been awesome in our opinion 🙂
karen says
I agree I love walmart`s meat and seafood
Linda says
I made this yesterday. It was very good. The one thing I would do differently next time is to drain the oil before adding in the heavy cream because it separated.
J says
This was great! I seared the salmon and then broiled it because I tend to burn things on the stove 😛 The sauce literally took seconds to make, and my non-keto kids gobbled it up, too. What a winner!
Marina says
It was delicious, my husband loved it. I used Salmon and Cod.
Kari says
Delicious! I added a little red pepper flakes and topped with a little Parmesan. Served with broccoli topped with the remaining sauce. Going to do asparagus next time. Thanks for fantastic recipe!
Dawn Marie says
Excellent! Made for dinner tonight and even though I’m not a huge salmon lover.....the flavors from the cream sauce made my mouth sing! My husband and mom enjoyed it also. Will definitely make it again.
Can you use the sauce recipe with other protein?
Marie Anne says
I usually don’t care for salmon. But this recipe is awesome. Loved it. I will be making it again
VaFarmer says
Awsome recipe, didn’t even notice it was keto while I was eating it!! Made this several times already.
Heather says
Made it. Loved it and will make it again! The sauce was to die for and was such a great compliment to the salmon. Thank you for sharing your recipe.
Sunny says
Great tasting salmon. I will be sure to make again!!! Thank you for the recipe.
Lynn says
Enjoyed this recipe! Will make again!!
Joman says
Amazing, I added cream cheese and peruvian yellow pepper paste for a spicy kick. Came out so good. I paired it with an avocado, onions and lettuce salad.
Thanks for the recipe!
Laura says
This is one of the best dishes I've ever made...maybe even one of the best things I've ever tasted. I sautéed green peppers and red onion and then poured the cream sauce over everything and sprinkled the dish with some chopped almonds. Thank you for sharing. Standing ovation over here.
Luz says
Looks delicious! Are the nutrition facts for the 4 servings?
jenniferbanz says
Nutrition is for 1 serving
Sabe says
This was absolutely delicious. Thank you. Loved the tip about the white juices, I learnt something there.
Bron says
Loved this recipe ! Simple and easy ,and so tasty ! Definitely one I’ll cook again , thanks Jennifer ?
Amber says
Yum. I am always looking for quick salmon recipes. We have been trying to eat fish once a week and need to switch things up a little. Love that this recipe only calls for a few basic ingredients also!
Michelle says
Aww, man! Currently doing keto and didn’t want to make the same old boring seared salmon. Found this recipe and it was super easy and fast! I did add a little cream cheese because I needed to get my macros in. The family loved it, too!
georgie says
Oh my gosh this looks absolutely amazing. Definitely adding this to my recipe collection I am always on the lookout for keto recipes to try.
Michelle says
Loved that sauce! It's just the right combination of lemon and garlic and perfectly creamy. Definitely a keeper, thanks for sharing x
jenniferbanz says
So happy to hear that!
Hope Wilson says
Hi!
Where does the 6 g of carbs come from? Lemon juice? What oil can I substitute for avocado oil!
jenniferbanz says
Yes...lemon juice and the cream. You could use any oil you want. I like to use avocado oil because it has a high smoke point. Some other oils with a high smoke point are ghee, coconut oil, or duck fat.
Veena Azmanov says
Delicious, creamy and Salmon is one of my favorite. This is surely a happy meal for me and family. They loved it all.