18 Delicious Keto Salmon Recipes for Healthy Eating

Venture into the world of keto-friendly dining with our roundup of 18 delicious salmon recipes that promise to keep your meals exciting and your health on track. Whether you’re craving a quick weeknight dinner or a sumptuous weekend feast, these dishes blend simplicity with flavor, proving that healthy eating doesn’t have to be dull. Dive in and discover your next favorite way to enjoy salmon!

Garlic Butter Baked Salmon

Ready to whip up something that’s both impressive and surprisingly simple? This garlic butter baked salmon is your ticket to a flavorful, fuss-free dinner that feels a bit fancy without the effort.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 3 tbsp unsalted butter, clarified
• 4 garlic cloves, finely minced
• 1 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh dill, chopped
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet skin-side down on the prepared baking sheet.
3. In a small saucepan over low heat, melt the clarified butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
4. Remove the saucepan from heat and stir in the lemon juice, sea salt, black pepper, and smoked paprika.
5. Evenly pour the garlic butter mixture over the salmon fillet, ensuring it’s fully coated.
6. Sprinkle the chopped fresh dill over the top of the salmon.
7. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork but remains moist inside.
8. Let the salmon rest for 2 minutes before serving to allow the juices to redistribute.

Now, the salmon emerges from the oven with a perfectly tender texture and a rich, buttery flavor that’s balanced by the brightness of lemon and dill. Try serving it over a bed of quinoa or alongside roasted asparagus for a complete meal that’s as nutritious as it is delicious.

Creamy Tuscan Salmon

This creamy Tuscan salmon is your ticket to a restaurant-quality dinner right at home. Think tender, flaky salmon smothered in a rich, garlicky cream sauce with sun-dried tomatoes and spinach—it’s as delicious as it sounds.

Ingredients

• 4 (6-ounce) skin-on salmon fillets
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes, thinly sliced
• 2 cups baby spinach, loosely packed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh basil, finely chopped

Instructions

1. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Place salmon fillets skin-side down in the skillet. Cook for 4 minutes without moving to ensure a crispy skin.
4. Flip the salmon and cook for another 3 minutes, then transfer to a plate. Tip: The salmon should be slightly undercooked as it will finish in the sauce.
5. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
6. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
7. Stir in Parmesan cheese until melted and the sauce is smooth, about 2 minutes.
8. Add sun-dried tomatoes and baby spinach, cooking until the spinach is just wilted, about 1 minute.
9. Return the salmon to the skillet, spooning the sauce over the fillets. Simmer for 2 minutes to finish cooking the salmon. Tip: The sauce should coat the back of a spoon when it’s ready.
10. Garnish with fresh basil before serving. Tip: For an extra touch, serve over a bed of creamy polenta or al dente pasta.

Buttery and rich, this dish balances the salmon’s natural flavors with the creamy, tangy sauce. The sun-dried tomatoes add a sweet depth, while the spinach brings a fresh contrast. Try pairing it with a crisp white wine for the ultimate dining experience.

Lemon Herb Grilled Salmon

Brighten up your dinner routine with this Lemon Herb Grilled Salmon. It’s fresh, flavorful, and perfect for those warm summer evenings when you want something light yet satisfying.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon zest
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dill, parsley, sea salt, and black pepper to create a marinade.
3. Place the salmon fillet on a large plate, skin-side down. Evenly coat the top of the salmon with the marinade, ensuring all areas are covered. Let it marinate at room temperature for 15 minutes to allow the flavors to meld.
4. Once the grill is heated, lightly oil the grates to prevent sticking. Carefully place the salmon on the grill, skin-side down. Close the lid and cook for 6-8 minutes, depending on the thickness of your fillet.
5. Using a wide spatula, gently flip the salmon. Grill for an additional 4-5 minutes, or until the salmon flakes easily with a fork and has reached an internal temperature of 145°F.
6. Remove the salmon from the grill and let it rest for 3 minutes before serving to allow the juices to redistribute.

Vibrant and zesty, this Lemon Herb Grilled Salmon boasts a perfectly crisp exterior with a moist, flaky interior. Serve it atop a bed of quinoa or with a side of grilled asparagus for a complete meal that’s as nutritious as it is delicious.

Pesto Crusted Salmon

Ready to elevate your weeknight dinner game? This pesto crusted salmon is a foolproof way to impress with minimal effort, packing a punch of flavor in every bite.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 1/2 cup basil pesto, homemade or high-quality store-bought
• 1/4 cup panko breadcrumbs
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 lemon, thinly sliced for garnish

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillet dry with paper towels to ensure the pesto adheres well, then place it skin-side down on the prepared baking sheet.
3. Season the salmon evenly with sea salt and freshly ground black pepper.
4. Spread the basil pesto over the top of the salmon fillet, covering it completely for maximum flavor.
5. Sprinkle the panko breadcrumbs over the pesto layer, pressing gently to adhere, which will create a crispy crust.
6. Drizzle the olive oil lightly over the breadcrumbs to help them brown and crisp up in the oven.
7. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown.
8. Let the salmon rest for 2 minutes before slicing to allow the juices to redistribute.
9. Garnish with thinly sliced lemon for a fresh, zesty finish.

Delight in the contrast of the crispy, herby crust against the tender, flaky salmon underneath. Serve it over a bed of quinoa or alongside roasted asparagus for a complete meal that’s as nutritious as it is delicious.

Spicy Sriracha Glazed Salmon

Zesty flavors and a kick of heat make this Spicy Sriracha Glazed Salmon a must-try for any seafood lover. You’ll love how the glaze caramelizes under the broiler, creating a perfect balance of sweet and spicy.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 2 tbsp sriracha sauce
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• 1 tbsp clarified butter
• 1/2 tsp sesame oil
• 1 tbsp scallions, thinly sliced
• 1 tsp sesame seeds

Instructions

1. Preheat your broiler to high and position the oven rack 6 inches from the heat source.
2. In a small bowl, whisk together sriracha, honey, soy sauce, minced garlic, and grated ginger until smooth.
3. Pat the salmon fillet dry with paper towels to ensure the glaze adheres properly.
4. Brush the salmon fillet with clarified butter, then evenly coat with the sriracha glaze.
5. Place the salmon on a broiler-safe pan, skin-side down, and broil for 6-8 minutes, or until the glaze is bubbly and the salmon flakes easily with a fork.
6. Drizzle with sesame oil and garnish with scallions and sesame seeds before serving.

Crispy on the outside and tender on the inside, this salmon pairs beautifully with a side of steamed jasmine rice or a crisp Asian slaw. The heat from the sriracha is balanced by the sweetness of the honey, making each bite irresistible.

Salmon Avocado Salad

Perfect for those warm summer evenings, this Salmon Avocado Salad combines rich, buttery salmon with creamy avocado for a dish that’s both refreshing and satisfying. You’ll love how the flavors meld together, creating a perfect balance that’s sure to impress.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 1 ripe Hass avocado, diced
• 2 cups mixed baby greens
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh dill

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the salmon fillet skin-side down on the prepared baking sheet. Drizzle with 1 tbsp of olive oil and season with 1/4 tsp of sea salt and 1/8 tsp of black pepper.
3. Bake the salmon for 12-15 minutes, or until the flesh flakes easily with a fork. Tip: For extra flavor, let the salmon marinate in the olive oil and seasonings for 10 minutes before baking.
4. While the salmon bakes, whisk together the remaining olive oil, lemon juice, Dijon mustard, remaining sea salt, and black pepper in a small bowl to create the dressing.
5. In a large bowl, combine the mixed baby greens, diced avocado, and chopped dill. Drizzle with half of the dressing and toss gently to coat.
6. Once the salmon is cooked, let it cool for 5 minutes, then flake it into large pieces, discarding the skin.
7. Add the flaked salmon to the salad bowl, drizzle with the remaining dressing, and toss lightly to combine. Tip: For a more cohesive flavor, let the salad sit for 5 minutes before serving to allow the flavors to meld.
8. Serve the salad on a large platter or individual plates. Tip: Garnish with additional dill and a wedge of lemon for a beautiful presentation.

Flaky, tender salmon pairs beautifully with the creamy avocado and crisp greens, making every bite a delightful mix of textures. Try serving this salad with a side of crusty bread to soak up the extra dressing for an even more satisfying meal.

Salmon with Creamy Dill Sauce

Mmm, there’s nothing quite like a perfectly cooked piece of salmon, especially when it’s topped with a creamy dill sauce that’s just bursting with flavor. You’re going to love how simple yet impressive this dish is, making it perfect for both weeknight dinners and special occasions.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 1 tbsp clarified butter
• 1/2 cup heavy cream
• 2 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Pat the salmon fillet dry with paper towels to ensure a crispy skin, then season both sides with sea salt and black pepper.
3. Heat clarified butter in a medium skillet over medium-high heat until shimmering, about 1 minute.
4. Place the salmon fillet skin-side down in the skillet and sear for 3-4 minutes until the skin is crispy and golden.
5. Transfer the salmon to the prepared baking sheet, skin-side down, and bake for 8-10 minutes, or until the internal temperature reaches 145°F (63°C).
6. While the salmon bakes, pour heavy cream into the same skillet over medium heat. Simmer for 2 minutes, stirring constantly, until slightly thickened.
7. Remove the skillet from heat and stir in fresh dill and lemon juice. Season with a pinch of sea salt if needed.
8. Once the salmon is done, let it rest for 2 minutes before serving. Drizzle the creamy dill sauce over the top.

Great job! The salmon should be flaky and moist, with the creamy dill sauce adding a bright, herby contrast. Try serving it over a bed of quinoa or with roasted asparagus for a complete meal.

Keto Salmon Patties

Keto salmon patties are your new best friend for a quick, nutritious meal that doesn’t skimp on flavor. Perfect for those busy weeknights when you want something delicious without the guilt.

Ingredients

• 1 lb wild-caught salmon, skin removed and finely chopped
• 1/4 cup almond flour
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1 tbsp fresh dill, finely chopped
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1 tbsp avocado oil

Instructions

1. In a large mixing bowl, combine the finely chopped salmon, almond flour, lightly beaten eggs, fresh dill, sea salt, and black pepper. Mix until just combined to avoid overworking the mixture.
2. Heat the clarified butter and avocado oil in a large skillet over medium heat (350°F) until shimmering but not smoking.
3. Form the salmon mixture into 4 equal patties, about 1/2 inch thick, ensuring they hold together without being too tight.
4. Carefully place the patties in the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip too early; a good crust ensures they won’t fall apart.
5. Transfer the patties to a paper towel-lined plate to drain any excess oil. Tip: Let them rest for a couple of minutes to set, making them easier to handle.
6. Serve immediately. Tip: For an extra zing, top with a dollop of sugar-free tartar sauce or a squeeze of fresh lemon juice.

Vibrant and satisfying, these keto salmon patties boast a crispy exterior with a tender, flaky inside. Try them atop a bed of mixed greens for a light yet fulfilling meal, or as a protein-packed snack straight from the fridge.

Salmon and Asparagus Foil Packets

These salmon and asparagus foil packets are your ticket to a fuss-free, flavorful dinner that feels a bit fancy but is seriously simple to make.

Ingredients

• 4 (6-ounce) skin-on salmon fillets
• 1 pound fresh asparagus, trimmed
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon minced garlic
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 4 sprigs fresh dill
• 4 thin slices lemon

Instructions

1. Preheat your oven to 400°F (204°C).
2. Cut four large pieces of aluminum foil, each about 12 inches long.
3. Divide the asparagus evenly among the foil pieces, placing them in the center.
4. Drizzle the asparagus with olive oil and sprinkle with half of the sea salt and black pepper.
5. Place a salmon fillet, skin-side down, on top of each asparagus pile.
6. Brush each salmon fillet with lemon juice, then sprinkle with the remaining sea salt, black pepper, and minced garlic.
7. Top each fillet with a sprig of dill and a slice of lemon.
8. Fold the foil over the salmon and asparagus, sealing the edges tightly to create a packet.
9. Place the packets on a baking sheet and bake in the preheated oven for 15 minutes, or until the salmon is opaque and flakes easily with a fork.
10. Carefully open the packets (watch for steam) and serve immediately.

When you open these packets, you’re greeted with perfectly tender salmon and crisp-tender asparagus, all infused with bright lemon and aromatic dill. Try serving them right in the foil for a fun, no-mess presentation, or plate them up with a side of quinoa for a complete meal.

Smoked Salmon and Cream Cheese Roll-Ups

So, you’re looking for a quick, elegant appetizer that’s sure to impress? These smoked salmon and cream cheese roll-ups are your answer. Perfect for any gathering, they’re as easy to make as they are delicious.

Ingredients

• 8 oz smoked salmon, thinly sliced
• 4 oz cream cheese, softened
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest
• 1/2 tsp freshly ground black pepper
• 1 tbsp capers, drained

Instructions

1. In a medium bowl, combine the softened cream cheese, fresh dill, lemon zest, and black pepper. Mix until smooth and evenly incorporated.
2. Lay out the smoked salmon slices on a clean work surface. Spread a thin layer of the cream cheese mixture evenly over each slice.
3. Sprinkle a few capers over the cream cheese on each salmon slice.
4. Starting at one end, gently roll each salmon slice into a tight cylinder. Tip: If the salmon sticks, lightly wet your fingers to help roll without tearing.
5. Place the roll-ups seam side down on a serving platter. Cover and refrigerate for at least 30 minutes to firm up. Tip: This step ensures they hold their shape when sliced.
6. Using a sharp knife, slice each roll-up into 1-inch pieces. Tip: For clean cuts, wipe the knife blade between slices.

Out of the fridge, these roll-ups offer a delightful contrast between the silky salmon and the creamy, tangy filling. Serve them on a bed of mixed greens for a pop of color or alongside crisp crackers for added crunch.

Salmon with Lemon Caper Sauce

Craving something that feels fancy but is surprisingly simple to whip up? You’re in luck because this salmon with lemon caper sauce is just that—a dish that impresses with minimal effort.

Ingredients

• 4 (6-ounce) skin-on salmon fillets
• 1/4 cup clarified butter
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, drained
• 1/4 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Season the salmon fillets evenly with sea salt and freshly ground black pepper.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
4. Place salmon fillets skin-side down in the skillet and sear for 3-4 minutes until the skin is crispy and golden.
5. Flip the fillets carefully and transfer the skillet to the preheated oven. Bake for 6-8 minutes, or until the salmon is just opaque in the center.
6. Remove the salmon from the skillet and set aside on a warm plate. Cover loosely with foil.
7. Return the skillet to the stove over medium heat. Add dry white wine to deglaze, scraping up any browned bits with a wooden spoon.
8. Stir in fresh lemon juice, capers, and Dijon mustard. Simmer for 2 minutes to reduce slightly.
9. Whisk in heavy cream and continue to simmer for another 2 minutes until the sauce thickens.
10. Remove from heat and stir in fresh parsley. Adjust seasoning if necessary.
11. Plate the salmon fillets and spoon the lemon caper sauce over the top.

Rich in flavor with a creamy, tangy sauce, this salmon dish pairs beautifully with a side of roasted asparagus or a crisp green salad. The crispy skin adds a delightful texture contrast to the tender, flaky fish.

Keto Salmon Chowder

Now, imagine cozying up with a bowl of this rich, creamy Keto Salmon Chowder—it’s the perfect comfort food that doesn’t skimp on flavor or your health goals.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin removed and cut into 1-inch cubes
• 3 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups chicken bone broth
• 1 cup heavy cream
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped

Instructions

1. In a large pot over medium heat, melt the clarified butter until it shimmers.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Pour in the chicken bone broth and bring to a gentle simmer, about 3 minutes.
5. Add the salmon cubes to the pot and simmer for 5 minutes, or until the salmon is just cooked through.
6. Reduce the heat to low and stir in the heavy cream, sea salt, black pepper, and cayenne pepper.
7. Simmer the chowder for an additional 5 minutes to allow the flavors to meld.
8. Remove from heat and stir in the fresh dill and parsley.

Rich in flavor and velvety in texture, this chowder pairs beautifully with a crisp green salad or a slice of almond flour bread for dipping. The subtle heat from the cayenne and the freshness of the herbs make every spoonful a delight.

Salmon Stuffed Avocados

Hey, you’re going to love this fresh twist on a classic. Salmon stuffed avocados are not just a feast for the eyes but packed with flavors that’ll make your taste buds dance. Perfect for a light lunch or a fancy appetizer, they’re surprisingly simple to whip up.

Ingredients

• 2 ripe avocados, halved and pitted
• 1 cup cooked salmon, flaked
• 1/4 cup Greek yogurt
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1/4 cup red onion, finely diced

Instructions

1. Preheat your oven to 350°F to warm the salmon if it’s not freshly cooked.
2. In a medium bowl, combine the flaked salmon, Greek yogurt, dill, lemon zest, lemon juice, sea salt, and black pepper. Mix gently until all ingredients are evenly incorporated.
3. Carefully spoon the salmon mixture into the hollowed-out avocados, dividing it evenly among the four halves.
4. Sprinkle the diced red onion over the top of each stuffed avocado for a crisp, colorful finish.
5. Place the stuffed avocados on a baking sheet and warm in the oven for 5 minutes, just enough to take the chill off without cooking the avocado.
6. Serve immediately, garnished with additional dill if desired.

Tip: For an extra crunch, add a sprinkle of toasted almond slices on top before serving. The creamy avocado pairs beautifully with the tangy salmon filling, creating a dish that’s both refreshing and satisfying. Try serving these on a bed of mixed greens for a complete meal that’s as nutritious as it is delicious.

Salmon with Roasted Brussels Sprouts

Even if you’re not a fan of Brussels sprouts, this salmon dish might just change your mind. It’s simple, flavorful, and perfect for a quick weeknight dinner.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 lemon, thinly sliced

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the Brussels sprouts with 1 tbsp olive oil, sea salt, black pepper, and garlic powder until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down, to ensure they caramelize nicely.
4. Roast in the preheated oven for 15 minutes, then flip the sprouts for even browning and roast for another 10 minutes.
5. While the sprouts roast, pat the salmon fillet dry with paper towels to ensure a crispy skin.
6. Heat the remaining olive oil and clarified butter in a skillet over medium-high heat until the butter is frothy.
7. Place the salmon in the skillet skin-side down and cook for 4 minutes without moving to get that perfect crisp.
8. Flip the salmon and add the lemon slices around it, cooking for another 3 minutes until the salmon is just opaque in the center.
9. Remove the skillet from heat and let the salmon rest for 2 minutes to allow the juices to redistribute.
10. Serve the salmon atop the roasted Brussels sprouts, garnished with the cooked lemon slices for a bright, citrusy finish.

Combining the crispy, buttery salmon with the caramelized Brussels sprouts creates a dish that’s both rich and refreshing. For an extra touch, drizzle with a balsamic reduction or sprinkle with chopped fresh herbs before serving.

Almond Crusted Salmon

So, you’re looking to whip up something that’s both impressive and surprisingly simple? Almond crusted salmon is your go-to. It’s got that perfect crunch, a hint of sweetness, and it’s packed with omega-3s.

Ingredients

• 1 lb fresh salmon fillet, skin-on
• 1/2 cup almond flour
• 1/4 cup finely chopped almonds
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Pat the salmon fillet dry with paper towels to ensure the crust adheres well.
3. In a small bowl, mix the almond flour, chopped almonds, sea salt, and black pepper.
4. In another bowl, whisk together the Dijon mustard and honey until smooth.
5. Brush the mustard-honey mixture evenly over the top of the salmon fillet.
6. Press the almond mixture onto the mustard-coated top of the salmon, creating an even crust.
7. Heat the olive oil and clarified butter in a large skillet over medium-high heat.
8. Once hot, place the salmon crust-side down and sear for 2-3 minutes until golden brown.
9. Carefully flip the salmon and transfer it to the prepared baking sheet, crust-side up.
10. Bake in the preheated oven for 10-12 minutes, or until the salmon reaches an internal temperature of 145°F (63°C).

Let the salmon rest for a few minutes before serving. The crust is delightfully crunchy, contrasting beautifully with the tender, flaky fish. Try serving it over a bed of arugula with a drizzle of balsamic glaze for an extra touch of elegance.

Salmon and Spinach Stuffed Mushrooms

Perfect for those evenings when you’re craving something fancy yet effortless, these salmon and spinach stuffed mushrooms are a game-changer. You’ll love how the flavors meld together in every bite.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1 cup fresh spinach, finely chopped
• 1/2 lb wild-caught salmon, cooked and flaked
• 1/4 cup cream cheese, softened
• 2 tbsp clarified butter
• 1/4 cup Parmesan cheese, freshly grated
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt the clarified butter. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the chopped mushroom stems and spinach to the skillet. Cook until the spinach wilts and the stems soften, approximately 3 minutes. Tip: Squeeze out any excess moisture from the spinach to prevent soggy mushrooms.
4. Transfer the mixture to a bowl. Stir in the flaked salmon, cream cheese, Parmesan, salt, and pepper until well combined.
5. Generously fill each mushroom cap with the salmon mixture, pressing down lightly to ensure it’s packed.
6. Arrange the stuffed mushrooms on the prepared baking sheet. Bake for 20 minutes, or until the tops are golden and the mushrooms are tender. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
7. Let the mushrooms cool for 5 minutes before serving. Tip: They’re easier to handle when slightly cooled, and the flavors have a chance to settle.

Unbelievably savory with a creamy interior and a slight crunch from the baked top, these stuffed mushrooms are a crowd-pleaser. Serve them atop a bed of arugula for a pop of color and peppery contrast.

Salmon with Avocado Salsa

Zesty flavors and fresh ingredients come together in this dish that’s perfect for a summer evening. You’ll love how the creamy avocado salsa complements the rich, flaky salmon.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 1 ripe avocado, diced
• 1/4 cup red onion, finely minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, skin-side down. Drizzle with olive oil and season with sea salt and black pepper.
3. Bake the salmon for 12-15 minutes, or until the flesh is opaque and flakes easily with a fork. Tip: For a crispier skin, broil the salmon for the last 2 minutes of cooking.
4. While the salmon bakes, combine the diced avocado, minced red onion, chopped cilantro, and lime juice in a medium bowl. Gently toss to mix. Tip: Add the lime juice immediately to prevent the avocado from browning.
5. Once the salmon is cooked, let it rest for 2 minutes before serving. This allows the juices to redistribute.
6. Top the salmon with the avocado salsa just before serving. Tip: For an extra kick, add a pinch of red pepper flakes to the salsa.

Kick back and enjoy the contrast of the warm, buttery salmon against the cool, vibrant salsa. Serve it over a bed of quinoa or with a side of grilled asparagus for a complete meal.

Keto Salmon and Eggs Breakfast

You know those mornings when you want something hearty but don’t want to spend hours in the kitchen? This keto salmon and eggs breakfast is your answer. It’s quick, packed with protein, and keeps you full till lunch.

Ingredients

• 4 oz wild-caught salmon fillet, skin removed
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh dill, finely chopped

Instructions

1. Heat a non-stick skillet over medium heat (350°F) and add the clarified butter, swirling to coat the pan evenly.
2. Season the salmon fillet with sea salt and black pepper, then place it in the skillet. Cook for 3 minutes on each side, or until the salmon is opaque and flakes easily with a fork. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove the salmon from the skillet and set aside on a warm plate. In the same skillet, pour the lightly beaten eggs.
4. Gently scramble the eggs over low heat (250°F) for 2-3 minutes, stirring occasionally, until they’re softly set. Tip: Low heat prevents the eggs from becoming rubbery.
5. Flake the cooked salmon into large pieces and fold it into the scrambled eggs along with the fresh dill. Cook for an additional 1 minute to combine the flavors. Tip: Adding the dill at the end preserves its vibrant color and aroma.
6. Serve immediately on a warm plate for the best texture and flavor. Enjoy the creamy eggs paired with the rich, flaky salmon, perhaps with a side of avocado for extra creaminess.

Every bite of this dish offers a delightful contrast between the creamy eggs and the rich, flaky salmon. Try topping it with a sprinkle of capers for a briny kick or serving it over a bed of sautéed spinach for a green boost.

Conclusion

You’ve just discovered a treasure trove of 18 delicious keto salmon recipes that promise to keep your meals exciting and your health on track. Whether you’re a seasoned keto enthusiast or just starting, these recipes are sure to delight. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos