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    Home » Keto

    Easy Keto Glazed Salmon

    Published: Feb 8, 2022 Updated: Feb 11, 2022 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    pinnable image with text

    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!

    cutting a bite of keto salmon with a fork
    close up of a fork cutting a bite of salmon

    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!

    Jump to:
    • Frequently asked questions
    • Ingredients
    • Choosing salmon
    • How to thaw
    • Easy instructions
    • How to know when salmon is done
    • Storage instructions
    • Top tips
    • How to serve
    • 📖 Recipe
    • 💬 Comments

    Frequently asked questions

    What is the white stuff on salmon?

    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.

    How do I keep salmon from curling?

    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

    ingredients on countertop
    ingredients on countertop

    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.

    thawing salmon in cold water
    thawing salmon in cold water

    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

    sauce ingredients in a clear bowl
    sauce ingredients in a clear bowl

    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.

    close up of uncooked, seasoned salmon
    close up of uncooked, seasoned salmon

    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-high 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.

    salmon in a skillet with sauce before baking

    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.

    cutting a bite of keto salmon with a fork
    close up of a fork cutting a piece of salmon

    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 and will result in overcooked fish.

    I recommend cooking it to 130 degrees for medium or 140 degrees for well done. However, if you feel safer cooking it to 145 degrees, that's totally up to you!

    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 👇

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    cutting a bit of salmon with a fork

    Easy Keto Glazed Salmon

    This perfectly cooked easy keto salmon is smothered in a delicious sweet and spicy sticky glaze, comes together in 20 minutes, and only requires 1 pan and no flipping!
    5 from 2 votes
    Print Pin SaveSaved!
    Add to Meal PlanGo to Collections
    Cuisine: American
    Diet: Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 fillets
    CALORIES :348kcal
    CARBS :27g
    FIBER :24g
    Author: Cassidy Stauffer

    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
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    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 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 the first 10 seconds immediately after adding each piece to prevent curling. 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 140 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, however, since the temperature continues to rise after cooking, this may result in overcooked fish. But if you prefer to cook it to 145 degrees, that's totally up to you!
    • 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

    Click here to add your own private 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

    Serving: 1fillet with sauce | Calories: 348kcal | Carbohydrates: 27g | Protein: 34g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 634mg | Potassium: 871mg | Fiber: 24g | Sugar: 0.3g | Vitamin A: 455IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg

    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

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

    recipe adapted from Wholesome Yum's Pan Seared Salmon and The Chunky Chef's Honey Garlic Glazed Salmon

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read More…

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      Recipe Rating




    1. Erin says

      February 08, 2023 at 11:21 pm

      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!

      Reply
      • Cassidy says

        February 09, 2023 at 1:01 pm

        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

        Reply
    2. Mary says

      August 23, 2022 at 6:15 pm

      Is this 6 net carbs per 6 oz. fillet?

      Reply
      • Cassidy Stauffer says

        August 23, 2022 at 9:08 pm

        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

        Reply
    3. Yvonne Brower says

      August 01, 2022 at 12:01 am

      5 stars
      Delicious and so easy! Hardly any dirty dishes, so the clean up was super easy, too.

      Reply
      • Cassidy Stauffer says

        August 01, 2022 at 12:33 pm

        Oh YAY, thank you!!! I'm so happy you liked it ☺️

        XO,
        Cassidy

        Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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