Low Carb Lemon Butter Salmon – Bright, Rich, and Weeknight Easy

This Low Carb Lemon Butter Salmon is the kind of recipe that makes dinner feel special without any fuss. It’s bright from fresh lemon, rich from butter, and perfectly balanced with garlic and herbs. You get flaky salmon with a crisp edge and a silky pan sauce that takes minutes to make.

It’s simple, satisfying, and feels restaurant-worthy, but it’s straightforward enough for a busy weeknight. Pair it with a light side, and you’ve got a meal that checks every box: quick, tasty, and nourishing.

Low Carb Lemon Butter Salmon - Bright, Rich, and Weeknight Easy

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• Salmon: 4 salmon fillets (about 6 ounces each), skin-on preferred
• Butter: 4 tablespoons, divided
• Olive oil: 1 tablespoon
• Lemon: Zest of 1 lemon and juice of 1–2 lemons (about 3–4 tablespoons)
• Garlic: 3–4 cloves, finely minced
• Fresh herbs: Parsley and/or dill, chopped (about 2 tablespoons)
• Spices: Sea salt, black pepper, smoked paprika (optional), red pepper flakes (optional)
• Broth (optional): 2–3 tablespoons low-sodium chicken or vegetable broth to loosen the sauce
• Lemon slices: For garnish

Instructions

 

• Pat the salmon dry. Use paper towels to remove moisture so the fish sears well. Season both sides with salt, pepper, and a light sprinkle of smoked paprika if you like.
• Preheat your pan. Set a large skillet over medium to medium-high heat. Add olive oil and 1 tablespoon butter. When the butter foams, the pan is ready.
• Sear the salmon skin-side down. Place fillets skin-side down and press gently for 10 seconds so the skin doesn’t curl. Cook 4–5 minutes until the skin is crisp and the color turns opaque halfway up the sides.
• Flip and finish. Turn the salmon and cook another 2–3 minutes, depending on thickness. Remove to a plate and tent loosely with foil.
• Make the lemon butter sauce. Lower heat to medium-low. Add remaining 3 tablespoons butter to the pan. Stir in minced garlic and cook 30–45 seconds until fragrant, not browned.
• Add lemon and herbs. Stir in lemon zest and juice. If the sauce seems too thick or sharp, add a splash of broth. Simmer 30 seconds, then remove from heat. Stir in chopped parsley or dill.
• Return the salmon. Place fillets back in the pan to coat with sauce, spooning it over the tops. Taste and adjust salt, pepper, or lemon to preference.
• Serve. Plate salmon with more sauce, garnish with extra herbs and lemon slices. Great with roasted asparagus, sautéed zucchini, or a simple arugula salad.

What Makes This Recipe So Good

• Fast and foolproof: Cooks in under 20 minutes with minimal prep and no complicated techniques.
• Flavor-packed: Lemon, garlic, and butter create a classic, bright sauce that complements salmon’s natural richness.
• Low carb and keto-friendly: No flour, sugar, or starches. Just whole ingredients that keep carbs low.
• Versatile: Works with fillets or a whole side of salmon, baked or pan-seared, with plenty of room for herbs and spices.
• Great for meal prep: Reheats well and keeps its flavor, making leftovers something to look forward to.

Shopping List

• Salmon: 4 salmon fillets (about 6 ounces each), skin-on preferred
• Butter: 4 tablespoons, divided
• Olive oil: 1 tablespoon
• Lemon: Zest of 1 lemon and juice of 1–2 lemons (about 3–4 tablespoons)
• Garlic: 3–4 cloves, finely minced
• Fresh herbs: Parsley and/or dill, chopped (about 2 tablespoons)
• Spices: Sea salt, black pepper, smoked paprika (optional), red pepper flakes (optional)
• Broth (optional): 2–3 tablespoons low-sodium chicken or vegetable broth to loosen the sauce
• Lemon slices: For garnish

How to Make It

1. Pat the salmon dry. Use paper towels to remove moisture so the fish sears well.

   Season both sides with salt, pepper, and a light sprinkle of smoked paprika if you like.

2. Preheat your pan. Set a large skillet over medium to medium-high heat. Add olive oil and 1 tablespoon butter. When the butter foams, the pan is ready.
3. Sear the salmon skin-side down. Place fillets skin-side down and press gently for 10 seconds so the skin doesn’t curl.

   Cook 4–5 minutes until the skin is crisp and the color turns opaque halfway up the sides.

4. Flip and finish. Turn the salmon and cook another 2–3 minutes, depending on thickness. Remove to a plate and tent loosely with foil.
5. Make the lemon butter sauce. Lower heat to medium-low. Add remaining 3 tablespoons butter to the pan.

   Stir in minced garlic and cook 30–45 seconds until fragrant, not browned.

6. Add lemon and herbs. Stir in lemon zest and juice. If the sauce seems too thick or sharp, add a splash of broth. Simmer 30 seconds, then remove from heat.

   Stir in chopped parsley or dill.

7. Return the salmon. Place fillets back in the pan to coat with sauce, spooning it over the tops. Taste and adjust salt, pepper, or lemon to preference.
8. Serve. Plate salmon with more sauce, garnish with extra herbs and lemon slices. Great with roasted asparagus, sautéed zucchini, or a simple arugula salad.

Storage Instructions

• Refrigerator: Store cooled salmon in an airtight container for up to 3 days.

  Keep leftover sauce in a small jar and spoon over the fish before reheating.

• Freezer: For best texture, enjoy fresh or refrigerated. If freezing, wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm gently in a covered skillet over low heat with a splash of water or broth, or in a 275°F (135°C) oven for 10–12 minutes.

  Avoid microwaving on high to prevent dryness.

Health Benefits

• Rich in omega-3s: Salmon provides EPA and DHA, which support heart, brain, and joint health.
• High-quality protein: Helps with muscle repair, satiety, and steady energy without spiking blood sugar.
• Low in carbs, high in nutrients: Lemon, garlic, and herbs add flavor and antioxidants without adding carbs.
• Balanced fats: Butter and olive oil offer satisfying fats that help absorb fat-soluble vitamins and keep you fuller, longer.

Common Mistakes to Avoid

• Starting with wet fish: Moisture prevents browning. Always pat the fillets completely dry before seasoning.
• Too-high heat for too long: You want a hot pan for searing, but watch the time. Overcooking leads to dryness.
• Cooking the garlic too early: Garlic burns fast.

  Add it after searing the fish and reduce the heat to keep it fragrant, not bitter.

• Skipping the acid balance: Lemon is key. If your butter sauce tastes flat, add a bit more lemon juice or zest.
• Neglecting carryover cook: Salmon keeps cooking off heat. Pull it when it’s slightly under your ideal doneness.

Recipe Variations

• Sheet pan version: Place salmon on a lined sheet, top with butter pats, garlic, lemon slices, salt, and pepper.

  Bake at 400°F (205°C) for 10–12 minutes. Finish with fresh herbs and extra lemon.

• Creamy lemon butter: Stir 2 tablespoons heavy cream into the pan sauce for a silkier finish (still low carb).
• Herb-forward: Swap parsley for dill, chives, or tarragon. A mix of dill and chives gives a bright, spring flavor.
• Spicy kick: Add red pepper flakes or a pinch of cayenne to the sauce for gentle heat.
• Caper twist: Stir in 1–2 tablespoons capers with the lemon for a briny, piccata-style note.
• Grill option: Oil the grates well.

  Grill skin-side down over medium heat 6–8 minutes, then flip and cook 1–2 minutes more. Warm the lemon butter sauce separately and spoon over to serve.

What Should the Internal Temperature Be?

For most people, 125°F (52°C) in the thickest part gives moist, medium salmon. If you prefer more done, go up to 130–135°F (54–57°C).

The flesh should flake easily but still look slightly translucent in the center.

Can I Use Frozen Salmon?

Yes. Thaw it overnight in the refrigerator, then pat very dry before cooking. If you’re short on time, thaw sealed fillets in cold water, changing the water every 20–30 minutes until thawed.

Do I Need to Remove the Skin?

No.

Skin helps protect the flesh and crisps up beautifully. Cook skin-side down first. If you prefer skinless, ask your fishmonger to remove it or peel it off after cooking.

What Sides Work With This Dish?

Great low-carb sides include roasted asparagus, green beans, broccolini, sautéed spinach, cauliflower rice, or a fresh cucumber salad.

Keep flavors light to let the sauce shine.

How Do I Prevent a Fishy Smell?

Fresh salmon smells clean, not fishy. Buy from a reliable source, cook soon after purchase, and store it cold. Adding lemon zest to the sauce and serving with fresh herbs also keeps flavors bright.

Can I Make the Sauce Ahead?

You can mix the lemon juice, zest, and minced garlic in advance and keep it refrigerated for a day.

Melt in butter and add herbs right before serving for best flavor and texture.

Final Thoughts

Low Carb Lemon Butter Salmon is the kind of recipe you come back to again and again. It’s quick, flavorful, and easy to adapt to whatever you have on hand. With a crisp sear, a tangy butter sauce, and fresh herbs, every bite feels fresh and satisfying.

Keep a couple of fillets in the fridge, a lemon in the fruit bowl, and dinner is practically done. Simple ingredients, big payoff—that’s the beauty of this meal.