Looking for keto salmon dinner ideas? This lemon garlic butter salmon recipe delivers golden-crisp edges and tender flesh in just 25 minutes. The sauce combines bright citrus with rich ghee, creating a foolproof weeknight dinner that works for keto, Whole30, and paleo diets. I’ve tested this method dozens of times – it’s now my go-to for consistently crispy salmon without sticking.
At-a-Glance
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4-5
• Difficulty: Easy
• Best For: Quick dinners, meal prep
• Diet: Keto, Whole30, Paleo
• Equipment: Large skillet
Why This Works
• Starting with completely dry salmon creates that coveted golden crust
• Medium-high heat sears the outside while keeping the center tender
• Ghee’s high smoke point prevents burning while adding rich flavor
• Adding garlic and lemon at the end prevents bitter, burnt flavors
Ingredients & Smart Swaps
• Salmon fillets (5-6 oz each)
- Wild or farmed both work
- Skin on helps prevent overcooking
- Frozen OK (thaw completely, pat very dry)
• Ghee (5 tablespoons)
- Butter works for non-Whole30
- Avocado oil for dairy-free
- Coconut oil changes flavor but works
• Garlic (6 cloves)
- Fresh minced preferred
- Jarred minced (3 tablespoons)
- Garlic powder (2 teaspoons) as last resort
• Lemon juice + slices
- Fresh juice only (bottled too harsh)
- Meyer lemons work great
- Lime creates different but good flavor
• Fresh parsley
- Cilantro works
- Dill pairs well
- Skip if needed (less pretty but fine)
Step-by-Step Instructions
- Prep Salmon (5 mins)
- Pat fillets completely dry with paper towels
- Season both sides with salt and pepper
- Let rest at room temp while pan heats
- Heat Pan (2-3 mins)
- Add 2 tablespoons ghee to large skillet
- Heat over medium-high
- Pan’s ready when ghee shimmers
- First Sear (3 mins)
- Place salmon flesh-side down
- Press gently to ensure full contact
- Watch for golden crust forming
- Flip and Cook (2 mins)
- Turn to skin side down
- Reduce heat if browning too fast
- Edge should be opaque 1/4 inch up
- Add Aromatics (2 mins)
- Add remaining ghee
- Add minced garlic around fish
- Pour lemon juice around edges
- Arrange lemon slices
- Sprinkle 2 tablespoons parsley
- Finish (1 min)
- Sauce should be bubbling
- Salmon should flake easily
- Garnish with remaining parsley
Pro Tips & Common Mistakes
• Don’t move the salmon during first sear
• Room temperature fish cooks more evenly
• Watch for white proteins appearing on sides
• If salmon’s thick, cover briefly after flip
• Test doneness: flesh should be just opaque
Storage, Freezing & Reheating
• Store: Refrigerate up to 3 days in airtight container
• Freeze: Not recommended (texture suffers)
• Reheat: Low microwave (30-second bursts)
• Cold: Excellent flaked over salads
• Best eaten fresh when possible
Variations
- Spicy: Add red pepper flakes
- Herb-Crusted: Press fresh herbs into flesh before searing
- Asian-Style: Swap lemon for lime, add ginger and coconut aminos
- Mediterranean: Add capers and olives to the sauce
FAQ
Can I use frozen salmon?
Yes, but thaw completely and pat very dry. Extra moisture prevents proper searing.
Why does my salmon stick to the pan?
Three likely causes: pan wasn’t hot enough, salmon was wet, or you moved it too soon. Wait for the crust to form before flipping.
How do I know when it’s done?
Salmon should be just opaque throughout and flake easily with a fork. For medium, center can be slightly translucent.
💡 Loved this recipe? Follow Us on Pinterest for more!
Easy Keto Salmon Dinner Ideas
Equipment
- Large Skillet
Ingredients
Main
- 5-6 oz each Salmon fillets Wild or farmed both work, skin on helps prevent overcooking.
- 5 tablespoons Ghee Butter works for non-Whole30; avocado oil for dairy-free.
- 6 cloves Garlic Fresh minced preferred.
- 1 tablespoon Lemon juice Fresh juice only.
- 2 tablespoons Fresh parsley Cilantro works; dill pairs well.
Instructions
Instructions
- Pat fillets completely dry with paper towels and season both sides with salt and pepper. Let rest at room temp while pan heats.
- Add 2 tablespoons ghee to large skillet and heat over medium-high until it shimmers.
- Place salmon flesh-side down in the skillet and press gently to ensure full contact.
- Turn salmon to skin side down and reduce heat if browning too fast until edge is opaque 1/4 inch up.
- Add remaining ghee, minced garlic around fish, pour lemon juice around edges, and arrange lemon slices.
- Ensure sauce is bubbling and salmon flakes easily; garnish with remaining parsley.