Keto Crispy Skin Salmon (Print version)

Tender salmon with crispy skin served alongside lemon-garlic asparagus, a flavorful low-carb dish.

# Required ingredients:

→ Fish

01 - 2 salmon fillets (6 oz each), skin on
02 - 1/2 teaspoon sea salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil

→ Asparagus

05 - 9 oz asparagus, trimmed
06 - 1 tablespoon olive oil
07 - 2 garlic cloves, minced
08 - Zest of 1 lemon
09 - 1 tablespoon lemon juice
10 - 1/4 teaspoon sea salt
11 - 1/8 teaspoon black pepper

→ Garnish

12 - Lemon wedges
13 - Fresh parsley, chopped (optional)

# How to make it:

01 - Pat the salmon fillets dry with paper towels. Season both sides with sea salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering.
03 - Place the salmon fillets skin-side down in the hot pan. Press gently with a spatula to prevent curling. Cook for 4 to 5 minutes until the skin is crispy and the flesh turns opaque about two-thirds up the side.
04 - Flip the salmon and cook for 2 to 3 minutes until just cooked through. Remove from the skillet and set aside, skin-side up.
05 - Add 1 tablespoon olive oil and the asparagus to the same skillet. Sauté for 2 minutes, stirring occasionally.
06 - Add the minced garlic and continue to sauté for 1 to 2 minutes until fragrant and asparagus is just tender.
07 - Add lemon zest, lemon juice, sea salt, and black pepper. Toss to combine and cook for 1 more minute.
08 - Serve the crispy salmon fillets over the asparagus. Garnish with lemon wedges and fresh parsley if desired.

# Expert Advice:

01 -
  • Salmon skin gets impossibly crispy in a way that makes you forget it's actually good for you.
  • The whole meal comes together in one skillet, which means less cleanup and more time savoring dinner.
  • It's genuinely satisfying without the carb crash, perfect for when you want to feel energized afterward.
02 -
  • Overcooking salmon by even 2 minutes turns it from silky to rubbery, so if you're unsure, it's better slightly underdone since it keeps cooking after you remove it.
  • The lemon zest makes a bigger difference than most people realize; don't just add juice and call it done because the zest carries oils that brighten everything.
03 -
  • If your fillets are thicker than usual, start skin-side down for closer to 6 minutes before flipping; thinner ones might need only 3 minutes per side.
  • Keep your skillet completely dry before adding oil, because any water droplets will cause splattering and uneven cooking.
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