Low Carb Lemon Pepper Salmon – Bright, Zesty, and Weeknight Easy

This Low Carb Lemon Pepper Salmon brings big flavor with minimal effort. It’s zesty, buttery, and ready in under 25 minutes, which makes it perfect for busy weeknights. The ingredients are simple, the steps are straightforward, and the results feel restaurant-quality.

You’ll get crispy edges, a tender flaky center, and a fresh lemon finish that makes the whole dish pop. Pair it with a quick veggie side, and dinner is done.

Low Carb Lemon Pepper Salmon - Bright, Zesty, and Weeknight Easy

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• 4 salmon fillets (about 6 ounces each, skin-on preferred)
• 1 tablespoon olive oil
• 1 tablespoon melted butter (or ghee for dairy-sensitive)
• 1 large lemon (zest and 2 tablespoons juice)
• 1 to 1½ teaspoons lemon pepper seasoning (salted blend)
• ½ teaspoon kosher salt (reduce if your seasoning is very salty)
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika (optional, for color and depth)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions

 

• Prep the salmon: Pat the fillets dry with paper towels. Dry fish browns better and gets that lightly crisp top you want.
• Preheat and pan/oven choice: For oven roasting, heat to 425°F (220°C) and line a sheet pan with parchment. For stovetop, heat a large nonstick or cast-iron skillet over medium-high.
• Make the seasoning blend: In a small bowl, mix lemon pepper, salt, black pepper, garlic powder, and smoked paprika.
• Oil and butter: Whisk olive oil, melted butter, lemon zest, and lemon juice. This becomes your flavorful coating.
• Coat the salmon: Brush the top and sides of each fillet with the lemon-butter mixture. Sprinkle the seasoning blend evenly over the fillets and press gently so it adheres.
• Cook (oven method): Place salmon skin-side down on the lined pan. Roast 9–12 minutes, depending on thickness, until the center is just opaque and flakes easily. Aim for an internal temperature of 125–130°F for medium.
• Cook (stovetop method): Add a light film of oil to the hot skillet. Place salmon skin-side down and cook 4–6 minutes until the skin is crisp and the fish is mostly opaque. Flip and cook 1–2 minutes more. Spoon any leftover lemon-butter mixture over the top during the last minute.
• Rest and finish: Let the salmon rest 2 minutes. Garnish with chopped parsley and serve with lemon wedges for squeezing.
• Serve: Great with roasted asparagus, sautéed green beans, a simple arugula salad, or cauliflower rice for a full low-carb plate.

What Makes This Special

This recipe leans on classic lemon-pepper seasoning but upgrades it with fresh lemon zest and juice for a bright, clean taste. A mix of olive oil and butter adds richness without dragging the dish down.

You can cook it in the oven or on the stovetop, and both techniques deliver great texture. It’s naturally low in carbs, gluten-free, and easy to scale for a crowd. Best of all, it uses pantry staples you likely already have.

Ingredients

• 4 salmon fillets (about 6 ounces each, skin-on preferred)
• 1 tablespoon olive oil
• 1 tablespoon melted butter (or ghee for dairy-sensitive)
• 1 large lemon (zest and 2 tablespoons juice)
• 1 to 1½ teaspoons lemon pepper seasoning (salted blend)
• ½ teaspoon kosher salt (reduce if your seasoning is very salty)
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika (optional, for color and depth)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

How to Make It

1. Prep the salmon: Pat the fillets dry with paper towels.

   Dry fish browns better and gets that lightly crisp top you want.

2. Preheat and pan/oven choice: For oven roasting, heat to 425°F (220°C) and line a sheet pan with parchment. For stovetop, heat a large nonstick or cast-iron skillet over medium-high.
3. Make the seasoning blend: In a small bowl, mix lemon pepper, salt, black pepper, garlic powder, and smoked paprika.
4. Oil and butter: Whisk olive oil, melted butter, lemon zest, and lemon juice. This becomes your flavorful coating.
5. Coat the salmon: Brush the top and sides of each fillet with the lemon-butter mixture.

   Sprinkle the seasoning blend evenly over the fillets and press gently so it adheres.

6. Cook (oven method): Place salmon skin-side down on the lined pan. Roast 9–12 minutes, depending on thickness, until the center is just opaque and flakes easily. Aim for an internal temperature of 125–130°F for medium.
7. Cook (stovetop method): Add a light film of oil to the hot skillet.

   Place salmon skin-side down and cook 4–6 minutes until the skin is crisp and the fish is mostly opaque. Flip and cook 1–2 minutes more. Spoon any leftover lemon-butter mixture over the top during the last minute.

8. Rest and finish: Let the salmon rest 2 minutes.

   Garnish with chopped parsley and serve with lemon wedges for squeezing.

9. Serve: Great with roasted asparagus, sautéed green beans, a simple arugula salad, or cauliflower rice for a full low-carb plate.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat gently: Warm in a 275°F (135°C) oven for 8–10 minutes or in a covered skillet over low heat. Avoid microwaving on high; it dries out the fish.
• Freezing: Cooked salmon can be frozen up to 2 months. Wrap tightly, then place in a freezer-safe bag.

  Thaw overnight in the fridge before reheating.

• Meal prep tips: Keep lemon wedges separate and add fresh after reheating to revive the brightness.

Health Benefits

• Low carb and nutrient-dense: Salmon provides high-quality protein with minimal carbs, keeping you satisfied without blood sugar spikes.
• Omega-3 fats: Rich in EPA and DHA, which support heart, brain, and joint health and help reduce inflammation.
• Vitamin D and B vitamins: Salmon is a natural source of vitamin D and B12, supporting energy and immune function.
• Clean flavors, simple ingredients: Lemon, olive oil, and herbs enhance taste without relying on sugary glazes or heavy breading.

What Not to Do

• Don’t overcook: Dry salmon is the fastest way to ruin a great fillet. Pull it at 125–130°F and let carryover heat finish the job.
• Don’t skip drying the fish: Moisture on the surface prevents browning and makes the seasoning slip off.
• Don’t rely only on bottled lemon pepper: Many blends are dull or salty. Fresh lemon zest and juice make a huge difference.
• Don’t move it too soon in the pan: If pan-searing, let the skin release naturally.

  If it’s sticking, give it another 30–60 seconds.

• Don’t drown it in sauce: A light brush of butter and a final squeeze of lemon keep the flavors bright and balanced.

Recipe Variations

• Air fryer: Cook at 390°F (200°C) for 7–10 minutes, depending on thickness. Great for quick, crispy edges.
• Herb boost: Add fresh dill or thyme to the lemon-butter mixture for a fragrant twist.
• Garlic-forward: Swap garlic powder for 2 cloves minced garlic. Sauté briefly in butter, then brush on to avoid raw garlic bite.
• Spicy lemon pepper: Add a pinch of red pepper flakes or cayenne for gentle heat.
• Dairy-free: Use all olive oil or ghee if tolerated.

  You’ll still get a rich finish without butter.

• Sheet pan meal: Add asparagus, zucchini, or broccoli florets to the pan. Toss with olive oil, salt, and pepper and roast alongside the salmon.

FAQ

How do I know when salmon is done?

Look for a slightly translucent center that flakes when pressed with a fork. A thermometer should read 125–130°F for medium.

The fish will continue cooking slightly off the heat.

Can I use frozen salmon?

Yes. Thaw completely in the refrigerator, then pat very dry before seasoning. Frozen salmon tends to hold extra moisture, so drying is key for good browning.

Is lemon pepper seasoning low carb?

Most are, but check the label.

Some blends include sugar or starch. Choose a clean blend or make your own with lemon zest, pepper, and salt.

Should I remove the skin?

Keep it on if you can. The skin protects the fish from overcooking and gets pleasantly crisp in a hot pan or oven.

You can slide it off easily after cooking if you prefer.

What sides work while staying low carb?

Try roasted asparagus, sautéed spinach, green beans with almonds, a simple mixed salad, or cauliflower rice with herbs and lemon.

Can I grill it?

Absolutely. Preheat a clean, oiled grill to medium-high. Grill skin-side down 5–7 minutes, then flip for 1–2 minutes.

Use a fish spatula to avoid sticking.

What if my lemon pepper is very salty?

Reduce or skip the extra salt, and finish with fresh lemon zest for brightness instead of adding more seasoning.

How can I prevent a strong “fishy” smell?

Use fresh salmon, cook it the day you buy it if possible, and add a generous hit of lemon zest and juice. Avoid overcooking, which can intensify odors.

In Conclusion

Low Carb Lemon Pepper Salmon is the kind of meal that feels special without asking much from you. With a few simple ingredients and the right timing, you’ll get juicy, flaky fish and bright, clean flavor every time.

Keep fresh lemon on hand, don’t overcook, and you’ll have a reliable favorite for quick weeknights or easy entertaining.