When you want a delicious meal that is light and filling, this Keto Salmon Recipe is perfect! The butter adds a decadent feel, while the punchy marinade keeps the flavors bright. This dish is super easy and is sure to become a favorite! With just a few simple ingredients, you can have this delicious meal ready in no time.
Table of contents
This easy Keto Salmon Recipe is a delicious, light, and filling meal perfect for any occasion. It works just as well for an easy weeknight meal as it does for entertaining.
I hope you enjoy this recipe as much as I do!
Ingredients for Making Keto Salmon
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- Oil: I use avocado oil for all my high heat cooking; you can use your favorite heat-safe oil. Olive oil may be used if you like.
- Coconut Aminos: Coconut aminos are a keto-friendly alternative to soy sauce. If you are low carb and not keto, you can substitute soy sauce or gluten-free tamari.
- Lemon: Fresh lemon juice is best.
- Sweetener: Swerve is my go-to brand for sugar-free brown sugar. You can use your favorite keto-friendly brand.
- Seasonings: Salt, crushed red pepper flakes, and white pepper add just the right flavor. Adjust the levels of salt and pepper to your liking. Fresh ground black pepper can be substituted for white pepper.
- Salmon: Wild salmon is best if you can find it.
- Butter: I recommend using unsalted butter to control the salt levels better.
Tips & Tricks
- Avoid flipping salmon too frequently. If you are having trouble flipping, it isn't ready. Give it a little more time, and then flip.
- Keep in mind that the actual cooking time will vary depending on the size and thickness of your filets and the desired doneness. I recommend using an instant-read thermometer to ensure a perfect cook every time.
- The quality of salmon will have a significant impact on the flavor. Wild-caught salmon is best.
- Avoid overly thin filets, especially if you plan on cooking past medium-rare.
- Make the marinade ahead of time during your meal prep, so all you have to do is marinate and cook at the end of the day.
What Do You Serve With Your Keto Salmon Dinner?
I am a big fan of asparagus with salmon, and this low-carb parmesan cheese asparagus recipe is perfect! This garlic lemon aioli pairs perfectly with both the salmon and asparagus.
Round out your keto salmon meal with keto cheese breadsticks or garlic knots.
Other great sides include low carb green beans, air fryer broccoli, cauliflower rice, or keto potato salad.
Tools Needed to Make Low Carb Salmon Recipe
- Shallow dish
- Fish spatula
- Baking Sheet, Skillet, or Blackstone Griddle
- Infrared thermometer (optional; for skillet and griddle temperature)
- Instant read thermometer
Storage
This recipe is best served fresh, but leftovers may be kept in the fridge for up to one day.
How to Make This Keto Salmon Recipe
For the full recipe, see the recipe card below.
Keto Salmon Marinade
The first step to making a salmon keto recipe is to make the marinade.
To do this, combine the oil, coconut aminos, lemon juice, brown sugar, salt, crushed red pepper flakes, and white pepper.
Place the fish in a shallow dish and pour the mixture over it. Coat with the marinade.
Refrigerate for 1 hour. (Do not marinate overnight or for more than two hours because the lemon juice will start to cook the salmon.)
Baked Salmon
Start by preheating your oven and lining a baking sheet with parchment paper.
Put the salmon on the baking sheet, and dot with the butter.
Bake to the desired temperature - about 8 to 10 minutes.
If desired, pour the melted butter from the pan over the salmon.
Pan-Seared Salmon
Start by heating a skillet to medium heat. You want it to be about 350° F.
Coat the bottom of the skillet with oil, and then add the salmon.
Dot with half the butter.
Cook for 3 minutes, and then flip. If you have trouble flipping, wait a minute until a crust has formed.
Dot with the remaining butter.
Cook to desired doneness.
Blackstone Griddle Salmon
Preheat your griddle to 350° F. Depending on the outside temperature and wind, this should be low or medium low.
(I recommend using an infrared thermometer to determine the temperature.)
Coat the griddle well with oil.
Add the salmon, and dot with half the butter.
Cook for 2 minutes and flip.
Add the rest of the butter, and cook for another 1 to 2 minutes to desired doneness. (Use an instant-read thermometer to make sure the inside is your desired temperature.)
Garnish with fresh parsley, dill, or cilantro if desired.
Looking for more low carb seafood recipes? Don't miss these keto shrimp recipes.
Keto Salmon - Baked, Stovetop, or Blackstone Griddle
Ingredients
- ¼ cup avocado oil
- 3 tablespoons coconut aminos
- 1 lemon juiced
- 1 tablespoon brown sugar substitute like Swerve
- ¾ teaspoon sea salt
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon white pepper
- 1 pound salmon fillets
- 2 tablespoons butter cut into small cubes
- Oil for cooking (Stovetop and Blackstone only)
Instructions
- In a small bowl combine the oil, coconut aminos, lemon juice, brown sugar, salt, crushed red pepper flakes, and white pepper.
- Place the fish in a shallow container and top with the marinade.
- Turn to coat. Refrigerated for 1 hour
Bake
- Preheat the oven to 425° F.
- Line a baking sheet with parchment paper and arrange the salmon in a single layer.
- Dot with the butter.
- Bake for about 8 to 10 minutes to the desired doneness. (Actual time will depend on the size and thickness of the filets)
Stovetop
- Preheat a large skillet over medium heat and add enough oil to coat the bottom.
- Add the salmon and dot with half of the butter.
- Cook for about 3 minutes and flip.
- Add the remaining butter and cook for another 1 to 5 minutes to the desired doneness.
Blackstone Griddle
- Preheat the Blackstone griddle to medium-low to low heat (about 350° F).
- Liberally coat the griddle with oil.
- Add the salmon and dot with half of the butter.
- Cook for about 2 minutes and flip.
- Add the remaining butter and cook for another 1 to 2 minutes to the desired doneness.
Jane Robinson says
Nice recipe, but I cannot understand the need for sugar? I tried it as directed and it was just odd, and definitely not to my taste. Next time, I'm using no sugar.