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Keto Lemon Garlic Salmon Skillet - Bright, Buttery, and Ready Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 6 ounces each), skin-on or skinless
  • 1 1/2 teaspoons sea salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for color and depth)
  • 2 tablespoons olive oil or avocado oil
  • 3 tablespoons unsalted butter (or ghee for strict keto/paleo)
  • 4 garlic cloves, finely minced
  • Zest of 1 lemon
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1/4 cup low-sodium chicken broth or dry white wine
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 1 tablespoon fresh dill, chopped (optional but delicious)
  • 1–2 tablespoons capers, drained (optional for briny pop)
  • Lemon wedges, for serving

Method
 

  1. Pat the salmon dry. Use paper towels to remove excess moisture so you get a good sear. Season both sides with 1 teaspoon sea salt, black pepper, and smoked paprika if using.
  2. Preheat the skillet. Heat a large stainless steel or cast-iron skillet over medium-high heat. Add the oil and let it shimmer.
  3. Sear the salmon. Place fillets in the hot skillet, presentation side down (skin-side up if using skin-on). Cook without moving for 3–4 minutes until a golden crust forms.
  4. Flip and finish. Carefully flip the salmon. Lower heat to medium. Cook 2–4 more minutes, depending on thickness, until the salmon is mostly opaque with a slightly translucent center. Transfer to a plate and tent loosely with foil.
  5. Make the sauce base. Reduce heat to medium-low. Add butter to the skillet. When melted, stir in the garlic and the remaining 1/2 teaspoon sea salt. Sauté 30–60 seconds until fragrant, not browned.
  6. Deglaze and brighten. Add chicken broth or wine to the skillet, scraping up any browned bits. Stir in lemon zest and lemon juice. Simmer 1–2 minutes to slightly reduce.
  7. Add herbs and capers. Stir in parsley, dill, and capers if using. Taste and adjust salt or lemon.
  8. Return salmon to the pan. Nestle fillets into the sauce and spoon sauce over the top. Warm for 1 minute to coat without overcooking.
  9. Serve. Plate salmon with plenty of lemon garlic butter sauce. Garnish with extra parsley and lemon wedges.