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

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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 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

Method
 

  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.