Keto Salmon Recipe with Creamy Lemon Garlic Sauce
This keto salmon recipe features perfectly seared salmon filets topped with a rich and creamy lemon garlic sauce. This easy low carb dinner is packed with protein, full of flavor, and ready in about 25 minutes using simple ingredients.
Servings: 4
Calories: 521
Ingredients
- 1 pound Salmon filets (skin on or skinless), cut into 4 portions
- kosher salt and pepper
- 2 Tablespoons avocado oil
- 1 ΒΌ Cup Heavy cream
- 2 Tablespoons Lemon juice
- 3 cloves garlic minced
- 2 Tablespoons freshly chopped parsley
Instructions
- 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.
Video
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.
Nutrition
Calories: 521 | Carbohydrates: 6g | Protein: 29g | Fat: 41g | Saturated Fat: 18g | Fiber: 0g