Crispy Skin Salmon with Lemon Butter (Keto, 20 Minutes)
520kcal
Ingredients
- 2 salmon fillets (skin-on, ~170 g / 6 oz each)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped
- Black pepper, to taste
- Salt, to taste
Instructions
- Pat the salmon fillets dry thoroughly and season generously with salt and black pepper.
- Heat olive oil in a non-stick or cast-iron skillet over medium-high heat.
- Place salmon skin-side down and press gently for 10 seconds to prevent curling.
- Cook for 5–6 minutes until the skin is golden and crispy.
- Flip salmon and cook for another 2–3 minutes until just cooked through.
- Reduce heat to medium. Add butter and minced garlic to the pan.
- Once butter melts, stir in lemon juice and lemon zest.
- Spoon the lemon butter sauce over the salmon for 30 seconds.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- Do not move the salmon while skin-side down, this ensures maximum crispiness.
- For extra richness, add 1 more tablespoon of butter at the end.
- Pairs well with zucchini noodles or sautéed spinach.
Private Notes
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