This perfectly cooked easy keto salmon is glazed in a delicious sweet and spicy sticky sauce, comes together in 20 minutes, and only requires 1 pan and no flipping!
In this recipe, I'll walk you through step-by-step how to get perfectly cooked pan-seared salmon with a tender and flakey inside (without being dry!) and crispy skin - all without the hassle of flipping!
Then, coat it in a keto sticky-sweet glaze and it will be the best salmon you've ever had. Each bite is full of sweet and savory flavors and delicate textures. Plus, it's done within 30 minutes!
Or if you're looking for more fish recipes, be sure to check out my keto fish tacos, keto fried shrimp, and paleo shrimp pasta!
Frequently asked questions
The white slimy stuff that sometimes appears is called albumin. It's a protein that solidifies as salmon cooks and is referred to as curling. While it's harmless and can be eaten, it doesn't make for very pretty fish.
This can be prevented by pressing down lightly on each piece with a spatula for about 10 seconds after placing it in the pan. It also happens when the fish is overcooked or cooked at too high of a temperature. To prevent this, we are cooking the fish skin-side down. The skin acts as an insulator and cooks the salmon more gently. If you still end up with albumin, you can gently scrape it off before serving.
Ingredients
For this keto glazed salmon recipe, you'll need:
- Salmon Fillets- Ideally with skin, see my recommendations below.
- Butter/Oil - Flavor and used for frying.
- Sea Salt, Pepper, & Paprika - Flavor & seasoning the salmon.
- Garlic - Flavor & seasoning the sauce.
- Keto Brown Sweetener - Low-carb sweetness. Any brand will work well in this recipe. I've used Besti, Lakanto, and Swerve - all work!
- Coconut Aminos (or gluten-free soy sauce) - Salty, sweet, and unami flavor.
- Sriracha Sauce - Spice.
- Lemon Juice - Brightens and sharpens the flavors. Fresh is best (just pretend it's in the picture, I totally forgot it, lol 🤣)
Choosing salmon
Wild Caught vs. Farm-Raised: I prefer wild-caught salmon over farm-raised. Farm-raised salmon can have more toxins, chemicals, antibiotics, GMOs, and has fewer omega-3's. For more information, check out this video from Dr. Berg!
Skin-On vs. Skinless: I highly recommend pan-frying salmon with the skin on. The skin protects the salmon flesh from being overcooked and results in a more flavorful fish. If you’re not a fan of the skin, however, you can always remove it after cooking.
Thickness: Try to use salmon that is about the same thickness (at the thickest part) so they cook at the same rate. Ideally, they should be about 1-inch thick.
Fresh vs. Frozen: Feel free to buy fresh or frozen fish. If you buy it frozen, just be sure to thaw it in cold water before cooking.
How to thaw
To thaw salmon, simply defrost in the fridge overnight.
If you would like to thaw it quickly, add the fillets to a resealable plastic baggie, then place the baggie in a large bowl of cold water until thawed. This will take anywhere from 30 to 60 minutes.
Easy instructions
Step 1: Start by mixing together the sweet and spicy glaze in a small bowl.
This includes minced garlic, keto brown sweetener, coconut aminos, sriracha sauce, and lemon juice. Set aside.
Step 2: Pat the salmon dry. This ensures that it browns evenly.
Add butter and oil to a large non-stick or cast-iron skillet over medium heat for 2 minutes, or until the oil is shimmering and hot.
Right before adding the salmon to the skillet, season both sides with ½ teaspoon each of salt, pepper, and paprika. If you season it too soon, the salt can pull out the moisture and dry it out.
Step 3: Add the fillets to the hot pan, skin side down, and use a spatula to press down on each fillet for 10 seconds to prevent the fish from curling.
Cook the fish, without moving, for 3 minutes.
Step 4: Pour the sauce over the fish.
Step 5: Transfer to the oven and bake for 7 to 10 minutes at 400 degrees or until just cooked through. Mine is always perfect at 8 minutes.
Garnish with fresh parsley and serve.
How to know when salmon is done
The USDA recommends cooking fish to an internal temperature of 145 degrees F. However, once you remove your salmon from the oven, the temperature will continue to rise, so keep this in mind.
I recommend cooking it to 130 degrees for medium or 145 degrees for well done.
You can also tell if fish is done if the edges easily flake with a fork, meaning it easily separates along the white lines that run across the fillet.
Storage instructions
Leftover keto salmon can be stored in the refrigerator for 2 to 3 days.
To freeze: Wrap each fillet in plastic wrap and place it in a resealable baggie for up to 3 to 4 months.
To reheat frozen salmon: Thaw in the fridge overnight or in cold water. Gently reheat in a skillet on both sides until heated through.
Top tips
- Use a heavy-bottomed non-stick or cast-iron skillet to ensure the fish doesn't stick and it cooks evenly.
- The oil should be hot and shimmering but not smoking. If it's smoking, the pan is too hot!
- Pat dry the salmon. This ensures that it browns evenly.
- Don't move the fillets around while they cook. This prevents a good sear.
- Press down on each fillet with a spatula for 10 seconds. This helps prevent the salmon from curling.
- Season right before searing. If you season it too soon, the salt can pull out the moisture and dry it out.
- This method works with any kind of sauce you prefer! Simply use my method to cook the salmon, then feel free to change up the sauce to anything you prefer!
How to serve
All this recipe needs to go with it is a simple side dish. Here are some options:
- Roasted Asparagus
- Keto Dinner Rolls
- Side Salad With Balsamic Vinaigrette or Ranch Dressing
Or if you have a smoker, this smoked salmon from A Grill For All Seasons and this air fryer cod (use crushed pork rinds for the breading for keto and gluten-free) from Little House Big Alaska look delicious too!
If you've tried this easy keto glazed salmon recipe please let me know what you think in the comment below 👇
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📖 Recipe
Easy Keto Glazed Salmon
Ingredients
Salmon:
- 3 Tablespoon Butter - can use non-dairy or ghee
- 2 teaspoons Olive Oil or Avocado Oil
- 4 6 oz Salmon Fillets
- ½ teaspoon Sea Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Paprika
- Fresh Parsley - optional, for garnish
Glaze:
- 6 cloves Garlic - minced
- ½ cup Keto Brown Sweetener
- 1 Tablespoon Coconut Aminos - or gluten free soy sauce
- 1 Tablespoon Red Hot - or sriracha sauce
- 2 Tablespoons Lemon Juice
- ¼ teaspoon Xanthan Gum - optional, for a slightly thicker sauce
Instructions
- Mix together the glaze ingredients in a small bowl and set aside.
- Use paper towels to pat the salmon dry and preheat the oven to 400 degrees.
- Heat the butter and oil in a large, heavy-bottomed nonstick or cast-iron skillet over medium heat (or slightly lower) for 2 minutes, until shimmering and hot. (If the pan is smoking, it's too hot!)
- Once the pan is hot, right before you are ready to sear the salmon, season both sides with sea salt, pepper, and paprika.
- Add the fish fillets to the pan in a single layer, skin side down. Use a spatula (or even better a fish spatula!) to press down on top of each fillet for 10 seconds. Then, cook for 3 minutes.
- Pour the sauce over the fish fillets and transfer them to the preheated oven. Bake for 5 to 9 minutes, or until just cooked through and the edges easily flake with a fork or they reach your desired doneness: 130 degrees for medium or 145 degrees for well done. Keep in mind that the temperature will continue to rise after cooking. *Note- The USDA recommends cooking salmon to 145 degrees.
- Scoop off and discard any white albumin that has formed, then spoon the sauce over the fillets, garnish with fresh parsley, if desired, and serve hot.
Add Your Own Notes
Video
Notes
- Use a heavy-bottomed non-stick or cast-iron skillet to ensure the fish doesn't stick and it cooks evenly.
- The oil should be hot and shimmering but not smoking. If it's smoking, the pan is too hot!
- Pat dry the salmon. This ensures that it browns evenly.
- Don't move the fillets around while they cook. This prevents a good sear.
- Press down on each fillet with a spatula for 10 seconds. This helps prevent the salmon from curling.
- Season right before searing. If you season it too soon, the salt can pull out the moisture and dry it out.
- This method works with any kind of sauce you prefer! Simply use my method to cook the salmon, then feel free to change up the sauce to anything you prefer!
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
recipe adapted from Wholesome Yum's Pan Seared Salmon and The Chunky Chef's Honey Garlic Glazed Salmon
Erin says
The nutrition card says the fillet with sauce is only 1 gram of protein. There's no way, but regardless, I'll try this recipe tonight!
Cassidy says
Oh no!!!! I just went back and fixed it, I'm so sorry!!! For some reason, my software had crazy info for the salmon!! I ended up having to enter it manually. Sorry again, but it's all fixed now and I hope you enjoy the recipe!
XO,
Cassidy
Mary says
Is this 6 net carbs per 6 oz. fillet?
Cassidy Stauffer says
I actually noticed there was a mistake on the Nutrition Information - sorry!!! There are actually 3 net carbs per 6 oz. fillet and I fixed the nutrition info in the recipe card👍
XO,
Cassidy
Yvonne Brower says
Delicious and so easy! Hardly any dirty dishes, so the clean up was super easy, too.
Cassidy Stauffer says
Oh YAY, thank you!!! I'm so happy you liked it ☺️
XO,
Cassidy