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Low Carb Lemon Butter Salmon - Bright, Buttery, 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 or skinless
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked or sweet paprika (optional, for color)
  • 1 tablespoon olive oil or avocado oil
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon (about 2 tablespoons), plus extra wedges for serving
  • 2 tablespoons chopped fresh parsley (or dill)
  • Pinch of red pepper flakes (optional)

Method
 

  1. Prep the salmon: Pat fillets dry on all sides. Season with 1 teaspoon salt, pepper, and paprika. Let sit at room temp for 10 minutes while you prep the sauce ingredients.
  2. Heat the pan: Set a large skillet over medium-high heat. Add oil and let it shimmer. You want the pan hot so the salmon sears, not steams.
  3. Sear the salmon: Place fillets in the pan, presentation side down (the side that was skinless), and don’t move them for 3–4 minutes. Flip and cook another 2–4 minutes, depending on thickness, until the centers are just turning opaque. Transfer to a plate.
  4. Make the lemon butter: Reduce heat to medium. Add butter to the skillet. When melted and foamy, add garlic and cook 30 seconds, just until fragrant.
  5. Finish the sauce: Stir in lemon zest, lemon juice, remaining 1/2 teaspoon salt, and red pepper flakes if using. Simmer 30–60 seconds to meld flavors. Scrape up any browned bits.
  6. Coat and serve: Return salmon to the pan and spoon sauce over the fillets for 30 seconds. Remove from heat, shower with parsley, and serve with extra lemon wedges.