Keto Crispy Skin Salmon (Printable Version)

Crispy salmon fillets with lemon garlic asparagus create a vibrant, low-carb, and flavorful dish.

# What You'll Need:

→ 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 fresh lemon juice
10 - 1/4 teaspoon sea salt
11 - 1/8 teaspoon black pepper

→ Garnish

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

# Directions:

01 - Pat the salmon fillets dry with paper towels. Season both sides evenly with sea salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and press gently with a spatula to prevent curling.
03 - Cook for 4 to 5 minutes until the skin is golden and crispy and the flesh becomes opaque about two-thirds up the side.
04 - Flip the salmon and cook for 2 to 3 minutes until just cooked through. Transfer to a plate and position skin-side up.
05 - In the same skillet, add 1 tablespoon olive oil and asparagus. Sauté for 2 minutes while stirring occasionally until asparagus begins to soften.
06 - Add minced garlic and sauté for 1 to 2 minutes until fragrant and asparagus is just tender. Stir in lemon zest, lemon juice, sea salt, and black pepper. Cook for 1 additional minute.
07 - Arrange crispy salmon fillets over the lemon garlic asparagus. Garnish with lemon wedges and fresh parsley if desired.

# Additional Tips::

01 -
  • That crispy salmon skin is addictive—it's the kind of textural moment that makes you feel like you're eating something indulgent even though it's completely keto-friendly.
  • The whole dish comes together faster than you can order delivery, yet tastes like you spent all day cooking.
  • It's impressive enough to serve guests but simple enough that you won't stress about the execution.
02 -
  • If your salmon skin sticks to the pan, it's not crispy yet—resist the urge to flip it early, even when your instinct is screaming at you to. Once it's truly crispy, it will release naturally.
  • Pat your salmon so dry that you think you're overdoing it, then pat it a little more—this one step is the difference between good crispy skin and great crispy skin.
03 -
  • Use a non-stick or well-seasoned skillet—it makes the difference between salmon that releases easily and salmon that fights you the whole way.
  • Have everything prepped and ready before you start cooking; this dish moves fast once the pan is hot, and you don't want to be chopping garlic mid-sear.
Return