Keto Crispy Skin Salmon (Print version)

Crispy salmon with sautéed lemon garlic asparagus, a vibrant and easy low-carb 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 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 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 hot.
03 - Place salmon fillets skin-side down in the pan. Press gently with a spatula to prevent curling. Cook for 4-5 minutes until skin is crispy and flesh turns opaque about two-thirds up the side.
04 - Flip salmon and cook for 2-3 minutes until just cooked through. Transfer to a plate skin-side up.
05 - In the same skillet, add 1 tablespoon olive oil and asparagus. Sauté for 2 minutes, stirring occasionally.
06 - Add minced garlic and sauté for 1-2 minutes until fragrant and asparagus is tender.
07 - Add lemon zest, lemon juice, sea salt, and black pepper. Toss to combine and cook for 1 minute.
08 - Arrange salmon fillets over asparagus. Garnish with lemon wedges and fresh parsley if desired.

# Expert Tips:

01 -
  • The salmon skin gets impossibly crispy while the flesh stays tender and buttery, no dry overcooked fish here.
  • It's genuinely ready in 25 minutes, so weeknight stress melts away the same way the lemon butter does into the asparagus.
  • Every ingredient serves a purpose—nothing fancy or hard to find, just clean flavors that make you feel good about what you're eating.
02 -
  • Wet salmon will never crisp no matter how hot your pan is—that paper towel step is non-negotiable, so don't rush it.
  • The second you flip that salmon, resist the urge to keep flipping; one good flip is all it needs, and constant moving releases steam that prevents proper cooking.
03 -
  • Buy salmon from a fishmonger if you can and ask them to leave the skin on—they'll often trim it better than pre-packaged versions.
  • Room-temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull it out ten minutes before you start cooking.
Go back