Keto Crispy Skin Salmon (Printable)

Crisp salmon skin cooked to perfection with sautéed lemon garlic asparagus for a vibrant low-carb meal.

# 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)

# How to Make It:

01 - Pat salmon fillets dry with paper towels. Season both sides generously with sea salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering.
03 - Place salmon fillets skin-side down in the hot pan. Press gently with a spatula to prevent curling and maintain contact with the cooking surface.
04 - Cook for 4 to 5 minutes until the skin is crispy and golden, and the flesh turns opaque approximately two-thirds up the side.
05 - Carefully flip the salmon fillets and cook for 2 to 3 minutes more until just cooked through. Transfer to a plate, skin-side up.
06 - In the same skillet, add 1 tablespoon olive oil and the asparagus. Sauté for 2 minutes, stirring occasionally.
07 - Add minced garlic and continue sautéing for 1 to 2 minutes until fragrant and asparagus is tender-crisp.
08 - Add lemon zest, lemon juice, sea salt, and black pepper. Toss to combine and cook for 1 minute.
09 - Arrange crispy salmon fillets over the sautéed asparagus. Garnish with lemon wedges and fresh parsley if desired.

# Expert Tips:

01 -
  • The skin gets actually crispy, not rubbery, which changes everything about how salmon tastes.
  • It fits keto without tasting like you're missing out on flavor or substance.
  • You finish cooking in one pan, meaning minimal cleanup on a weeknight.
02 -
  • Patting the salmon dry is not optional—it's the actual difference between crispy skin and steamed skin, and I learned this the hard way after three soggy attempts.
  • Don't flip the salmon too early; that wall of opaque flesh creeping up the side is your timer, not the clock.
03 -
  • Salmon fillets cook faster than you think, so keep your heat consistent and watch the opaque line moving up the sides—that's your honest timer.
  • If your pan isn't true non-stick, use a touch more oil and give the salmon space to breathe; crowding the pan drops the temperature and ruins the skin.
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