Keto Pan Seared Salmon - Keto Recipes

The recipe for Keto Pan Seared Salmon features a delicious lemon butter sauce, a crispy exterior, and a juicy, flaky interior. It is a quick meal prepared in just fifteen minutes! While it’s sophisticated enough for special occasions, it’s the ideal healthy supper dish for hectic weeknights. Your fish will taste so much better with this herbaceous lemon butter sauce. When I want the crispy crust I make this salmon in the pan; we can also make this salmon on the grill or in the oven. Prepare Keto Pan Seared Salmon with some easily available ingredients like salt, pepper, oil, butter, and some herbs. This seared salmon is also low in carbs with just 1.9g of carbs, 0.4g of fiber, 1.5g of net carbs, and 34.3g of proteins in it.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

Course: Main course
Cuisine: American
Calories: 430
Prep time: Nine minutes
Cook time: Six minutes
Total time: Fifteen minutes

EQUIPMENT:

Bowl (small)
Paper towel
Skillet (large & heavy bottom)
Fish spatula
Spoon
Meat thermometer

INGREDIENTS:

SALMON:

4-6 oz. salmon fillets
1 tsp. sea salt
¼ tsp. black pepper
1 tbsp. olive oil

GARLIC & HERB BUTTER:

6 tbsp. salted butter (softened)
½ tbsp. lemon juice
4 pieces of garlic (minced)
1 tbsp. fresh dill (chopped)
1 tbsp. Fresh parsley (chopped)

INGREDIENT NOTES:

SALMON:

Species:

Although you may use anything you have on hand, the flavor and texture will change! In order, I would choose Atlantic salmon, Coho and pink (two nice middle-of-the-road possibilities), sockeye (brighter red and greater flavor), and king salmon (sometimes called Chinook – the most costly). More information on the various types is available in the USGS salmon handbook.

The skin:

I strongly suggest pan-searing salmon with skin, since it prevents overcooking, facilitates turning, and locks in flavor. After cooking, you can remove the crispy skin if you don’t like it. Nevertheless, my approach will function perfectly with skinless fish.

OLIVE OIL:

Salmon fish is cooked in oil of olive; we can also use avocado oil in this recipe.

BUTTER WITH GARLIC HERB:

This contains lemon juice, chopped garlic, fresh herbs (I used parsley and dill, but chives also work well), and butter (I prefer this brand of salted butter, but you can use butter without salt and add a tiny 1/4 teaspoon of salt). Although I don’t suggest using dried herbs for this pan-seared fish dish, you can add one teaspoon of each if that’s all you have. Or try my salmon marinade for something different.

SALT AND PEPPER:

Seared salmon is seasoned with salt and pepper.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTIONS:

COMBINE BUTTER WITH GARLIC AND HERB:

Mash the butter, lemon juice, parsley, garlic, and dill in a small bowl.
It’s quite acceptable for the lemon juice to separate.

SEASON AND DRY THE FISH:

The salmon fillets will have a lovely crust when seared if they are patted dry.
Put the pan on the heat and include the olive oil in the oil and wait till it gets shimmer.
Dust pepper powder and salt on each side of the salmon fillet.

SEARED SALMON SKIN SIDE DOWN:

Using a fish spatula, place the fish skin side down on the pan and push it on top.
Cook in a pan until 80–90% of the food is cooked thoroughly.

INCLUDE GARLIC BUTTER:

Melt it after adding it to the pan with the fish.
Fry the fillet of salmon till it gets reaches to preferred texture.

SERVE THE FISH WITH LEMON SAUCE:

Pour the lemon sauce with the spoon over the fish after flipping it over again (or not if you want the skin to be crispier!).
Get it out of the pan immediately to avoid overcooking.

TIPS:

The only season is just before putting it in the pan since salt draws water out of the fish and re-wets the exterior. This will make your pan-seared salmon crispy!
Cooking is more uniform when using heavier pans since they transfer heat more evenly. Although I frequently use this pan, a cast-iron skillet is also excellent.
Keep the garlic butter close to the burner. Since salmon cooks quickly, you must add it to the pan as soon as you turn it.
Pressing first will prevent the natural curling that occurs while cooking.
It isn’t ready if it is difficult to flip! The majority of the fish’s bottom half becoming opaque is one indication that it’s time to flip.

SERVING SUGGESTION:

Pan-seared salmon is a very delicious and mouthwatering dish and required to have very simple side dish to accompany.

If you want to pair your pan-seared salmon with vegetables you can have it with:

Sautéed zucchini
Roasted broccoli
Roasted asparagus
Ratatouille

Pan-seared salmon is also going great with:

Roasted rutabaga
Mashed cauliflower
Cauliflower rice

You can also have this pan-seared salmon with:

Creamy cucumber salad
Arugula salad
Kale salad

STORAGE INFORMATION:

FRIDGE:

Transfer the salmon to the sealed box and stock it up for three days.

FREEZER:

Put the sealed box of cooled salmon in the freezer and stock it up for three months.

REHEAT:

I don’t suggest microwaving salmon because it will dry it out. Instead, you may sear it on the stove over heat (medium), cover it in foil, and reheat it in the oven at 300 degrees F. It also tastes delicious cold or at room temperature.