Keto Crispy Skin Salmon (Printer-friendly)

Perfectly crisp salmon fillets served alongside tender asparagus sautéed in lemon and garlic.

# 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 and 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. When oil is hot, place salmon fillets skin-side down in the pan. Press gently with a spatula to prevent curling.
03 - Cook for 4 to 5 minutes until skin is crispy and flesh turns opaque about two-thirds up the side.
04 - Flip salmon and cook for 2 to 3 minutes, or until just cooked through. Remove from skillet and set aside, 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 continue to sauté for 1 to 2 minutes until fragrant and asparagus is just tender.
07 - Add lemon zest, lemon juice, sea salt, and black pepper. Toss to combine and cook for 1 minute.
08 - Serve crispy salmon fillets over asparagus. Garnish with lemon wedges and fresh parsley if desired.

# Expert Advice:

01 -
  • Crispy salmon skin is honestly the best part, and this method guarantees it every single time.
  • Everything cooks in one pan, which means minimal cleanup and maximum flavor layering in that same skillet.
  • Twenty-five minutes from counter to plate, perfect for those evenings when hunger won't wait.
02 -
  • Pat the salmon completely dry before it hits the pan; any moisture is the enemy of crispy skin, and I learned this the hard way when my first attempt steamed instead of crisped.
  • Don't flip the salmon early; the skin needs those uninterrupted minutes to transform, and the fish will release naturally from the pan when it's truly ready.
03 -
  • Use a non-stick skillet because it genuinely makes flipping the salmon stress-free, and stress-free cooking is good cooking.
  • Zest your lemon before you juice it, because once it's juiced, zesting becomes nearly impossible and you'll miss out on that complex citrus layer.
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