Keto Salmon
This easy and delicious Keto Salmon recipe features tender, flaky salmon fillets seasoned with simple, keto-friendly ingredients like olive oil, garlic, and fresh herbs. Whether baked, grilled, or pan-seared, this dish provides a healthy, low-carb meal that’s high in protein and rich in heart-healthy omega-3 fatty acids. Perfect for those on the keto diet, this recipe can be served with a variety of low-carb sides, making it a versatile addition to your weekly meal rotation.
Equipment
- 1 Baking Sheet (for baking salmon)
- 1 Non-Stick Skillet (for pan-searing)
- 1 Grill (for grilling salmon)
- 1 Oven (for baking)
- 1 Meat Thermometer (optional but recommended for perfect doneness)
Ingredients
- 4 salmon fillets about 6 oz each
- 1 tbsp olive oil or avocado oil
- 2 cloves garlic minced
- 1 lemon sliced or juiced
- 1 tbsp fresh herbs parsley, dill, or thyme, chopped
- Salt to taste
- Pepper to taste
- Optional: 1 tbsp Dijon mustard or 1 tbsp coconut aminos for added flavor
Instructions
Preheat your oven or grill:
- If you're baking the salmon, preheat your oven to 400°F (200°C). For grilling, heat the grill to medium-high heat.
Prepare the salmon:
- Pat the salmon fillets dry with paper towels. Drizzle with olive oil or avocado oil, then rub the minced garlic evenly over each fillet. Season generously with salt and pepper. If you like, you can also add Dijon mustard or coconut aminos for extra flavor.
Bake the salmon (if using oven):
- Place the salmon fillets on a baking sheet lined with parchment paper or aluminum foil. Bake for 12-15 minutes, depending on the thickness of the fillet. The salmon should be opaque and flake easily with a fork when done.
Grill the salmon (if using grill):
- Place the salmon fillets on the preheated grill, skin-side down. Grill for 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C). Use a spatula to flip the salmon carefully to prevent it from breaking.
Pan-sear the salmon (if using skillet):
- Heat a non-stick skillet over medium-high heat and add olive oil. Once hot, place the salmon fillets skin-side down. Cook for 4-5 minutes, then flip and cook for another 3-4 minutes, until cooked through and flakes easily.
Finish with lemon and herbs:
- After cooking, squeeze fresh lemon juice over the salmon fillets and sprinkle with fresh chopped herbs for added flavor.
Serve:
- Serve immediately with keto-friendly sides such as zucchini noodles, cauliflower rice, or roasted vegetables.
Notes
- Frozen Salmon: If you’re using frozen salmon, make sure to thaw it properly in the refrigerator before cooking for the best texture and flavor.
- Skin-on vs. Skinless: You can use skin-on or skinless salmon fillets. Skin-on fillets tend to hold together better and offer extra flavor.
- Cooking Time: The cooking time may vary depending on the thickness of your salmon fillets. Always check for an internal temperature of 145°F (63°C) for perfect doneness.
- Make Ahead: This recipe can be prepared ahead of time and stored in the fridge for up to 2-3 days. It also freezes well if you have leftovers.