This easy keto salmon recipe is a healthy, low-carb, and flavor-packed dinner option that comes together in just 20 minutes! Featuring bold, smoky spices and a creamy avocado topping, this dish is gluten-free, grain-free, dairy-free, and perfect for clean eating thanks to its simple ingredients. It’s also paleo-friendly, high protein, and rich in fatty acids to keep you full and satisfied! Whether you’re following a keto diet or just want to try something new I know you’ll love this recipe!

photo of salmon with chunky guacamole topping on cauliflower rice this recipe

Why You’ll Love This Easy Keto Salmon Recipe

You can never have too many fresh salmon recipes, am I right? Salmon is on the menu at least once a week in our house, so I’m always looking for ways to jazz it up. And let me tell you, nothing is more jazzy and flavorful than this keto blackened salmon! It’s the easiest way to pack in some protein and flavor to busy weeknights!

This salmon gets its bold flavor and “blackened” crust from a simple spice mixture that I bet you already have in your pantry. Most blackened seasonings can be super spicy, but I like to keep mine on the milder side so my kids will eat it. I add just a pinch of cayenne pepper, but feel free to crank up the heat if you’re a spice lover! And let’s talk about the chunky guacamole – it’s the perfect pairing. The creamy avocado and tangy lime balance the smoky spices so well. Don’t forget to make my cauliflower rice risotto to complete the meal. It’s seriously so good!

Watch Blackened Salmon Recipe Demo Video

Ingredient Notes

Blackened Dry Rub

  • Dried parsley: Adds a fresh, herby flavor to balance the spices. You can substitute fresh parsley or dried basil if you prefer!
  • Dried oregano: Brings a warm, earthy depth to the seasoning blend. You can substitute dried Italian seasoning.
  • Dried thyme: Adds a subtle, woodsy flavor that pairs beautifully with salmon. Substitute dried rosemary or marjoram.
  • Smoked paprika: Gives the rub a smoky, slightly sweet flavor and gorgeous color. You can substitute regular paprika or chili powder.
  • Kosher salt: Enhances all the flavors and seasons the salmon perfectly. Sea salt or table salt (adjust quantity).
  • Black pepper: Adds a sharp, peppery kick to balance the other spices. You can use freshly cracked black pepper if you like!
  • Cayenne pepper (optional): Brings heat and spice for extra bold flavor—perfect if you like it spicy! Leave out if making for kids or prefer mild. Use chili powder for a milder option.
  • Onion powder: Adds a savory, slightly sweet flavor that rounds out the seasoning.
  • Garlic powder: Provides rich, garlicky flavor without needing fresh garlic.

Salmon

  • Salmon filets: The star of the show—tender, flaky, and packed with healthy fats and protein. Can be skin-on or skin-off, depending on your preference. You can also try using trout or cod if that’s what you like!
  • Coconut oil: Helps the spices stick to the salmon and creates a beautifully crisp crust when seared. You can also use avocado oil or ghee as a substitute.

Chunky Guacamole

  • Avocados: Creamy and rich, they balance the bold flavors of the salmon.
  • Cilantro: Adds brightness and a fresh, zesty flavor to the guac. You can substitute parsley if cilantro isn’t your thing.
  • Lime juice: Provides tanginess and prevents the avocados from browning.
  • Kosher salt: Brings out all the flavors in the guacamole. If you like sea salt or table salt you can use that instead just adjust the quantity if needed.
  • Diced jalapeños (optional): Adds a spicy kick for those who love heat! Leave out if you prefer mild. 

For exact ingredient amounts and instructions, see the printable recipe card below.

Step-by-Step Instructions

Step 1: Heat a large frying pan (or large skillet) over medium heat.

Step 2: In a small bowl, make the blackened seasoning by combining all the ingredients. Stir to combine.

Step 3: Season the salmon fillets with the blackened seasoning.

Step 4: When the pan is warm, add in the coconut oil. Cook the salmon, starting skin side down if it has skin. Cook for 3-5 minutes, then flip and cook another 2-3 minutes, or until the salmon has an internal temperature of 125ºF.

Step 5: Serve warm with chunky guacamole and cauliflower rice and enjoy!

a white plate topped with cauliflower rice, salmon, chunky guacamole, and slices of lemons

Expert Tips

  • Spice Level: This blackened seasoning is for a mild spice level. If you want yours spicier, add more cayenne pepper or add in some red pepper flakes! When I make this, I don’t add any cayenne pepper until I season the fish I’m making for my kids. They don’t like spicy.
  • Fish: I love this with salmon (you can use skin-on or skin-off). I get my salmon from ButcherBox, which I highly recommend! Costco has a good price on wild-caught salmon too. You can really use any fish for this recipe. Mahi mahi, cod, halibut, etc.
  • Cooking: Use medium heat to avoid burning the spices. A hot pan helps create a crispy skin without overcooking the salmon.
  • Best Oils: If you don’t have coconut oil or prefer something else olive oil, melted butter, or avocado oil work great.

More Serving Suggestions

Serve this easy recipe with lemon slices a squeeze of lemon juice, or lime wedge on the side, roasted asparagus, Mexican coleslaw, roasted green beans, or rosemary roasted sweet potatoes. 

Storage Tips

Leftovers will stay good in an airtight container refrigerated for at least 5 days. Make sure it’s room temperature before sealing the container and putting it in the fridge!

If I have leftover salmon, I love eating it cold the next day crumbled over a salad. I strongly dislike microwaved salmon, so I don’t recommend microwaving. You could also rewarm in a skillet.

a hand holding a white plate with cauliflower rice, salmons, chunky guacamole and slices of lemon

Recipe FAQs

Can I prep this ahead of time?

Yes! You can mix the spice rub ahead of time and even season the salmon a few hours in advance. Just store it in the fridge until you’re ready to cook. I’d recommend making the guacamole fresh, though, so it doesn’t brown.

Can I use frozen salmon?

Definitely! Just make sure to thaw it completely and pat it very dry with a paper towel before adding the seasoning. This helps the rub stick and gives you that perfect crispy crust.

Can I make this salmon in an air fryer?

Yes! Preheat your air fryer to 400°F and lightly spray the basket with oil to prevent sticking. Place the seasoned salmon filets in a single layer, skin-side down if they have skin. Air fry for 7-9 minutes, depending on the thickness of your salmon, until it flakes easily with a fork and reaches an internal temperature of 125ºF. Make sure you’re salmon is completely dry before frying!

More Salmon Recipes

Whole30 + Keto Sheet Pan Salmon + Asparagus

Orange Mustard Glazed Salmon

Easy Keto Salmon Patties with Lemon Garlic Aioli

Maple Mustard Glazed Salmon {3 Ingredients!}

Did you love this recipe? Thank you! Please give this recipe a star rating and leave a review below. I respond to every one! Be sure to follow me on Instagram, Pinterest, TikTok, and Facebook. Tag me if you try a recipe!

whole30 + keto blackened salmon over cauliflower risotto with chunky avocado topping

Delicious Keto Salmon Recipe (in just 20 minutes!)

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
This easy keto salmon recipe is a healthy, low-carb, and flavor-packed dinner option that comes together in just 20 minutes! Featuring bold, smoky spices and a creamy avocado topping, this dish is gluten-free, grain-free, dairy-free, and perfect for clean eating thanks to its simple ingredients. It’s also paleo-friendly, high protein, and rich in fatty acids to keep you full and satisfied! Whether you’re following a keto diet or just want to try something new I know you’ll love this recipe!
4.97 from 28 ratings
Print Recipe Pin Recipe Leave a Review

Ingredients 
 

Blackened Dry Rub

Salmon

  • 4 salmon filets, can be skin on or skin off, patted completely dry
  • 1 tablespoon coconut oil

Chunky Guacamole

  • 2 avocados, sliced
  • 2 tablespoons cilantro, chopped
  • 2 teaspoons lime juice
  • 1 teaspoon kosher salt
  • 1 teaspoon diced jalapenos, optional

Serving Suggestions

Instructions 

  • Heat a large skillet over medium heat.
  • In a small bowl, make the blackened seasoning by combining all the ingredients. Stir to combine.
  • Season the salmon with the blackened seasoning.
  • When the pan is warm, add in the coconut oil. Cook the salmon, starting skin side down if it has skin. Cook for 3-5 minutes, then flip and cook another 2-3 minutes, or until the salmon has an internal temperature of 125ºF.
  • Serve warm, topped with chunky guacamole. I love this with cauliflower rice risotto and roasted asparagus!
  • Leftovers will keep in an airtight container refrigerated for at least 5 days.
  • As always, lots of tips, FAQs and substitution info in the Recipe Notes below!

Notes

Spicy Level: This is for a mild spice level. If you want yours spicier, add more cayenne pepper! When I make this, I don’t add any cayenne pepper until I season the fish I’m making for my kids. They don’t like spicy.
Fish: I love this with salmon (you can use skin-on or skin-off). I get my salmon from ButcherBox, which I highly recommend! Costco has a good price on wild caught salmon also. You could really use any fish for this recipe. Mahi mahi, cod, halibut, etc.
Leftovers: If I have leftover salmon, I love eating it cold the next day crumbled over a salad. I strongly dislike microwaved salmon, so don’t recommend microwaving. You could also rewarm in a skillet.
Cuisine: American
Course: Main Course
Author: Natalie
Calories: 608, Total Carbs: 12.9g, Protein: 68.3g, Fat: 33.7g, Fiber: 9g, Net Carbs: 4g
Did you make this recipe?Please Leave a comment and give this recipe a rating!

This post contains affiliate links, thanks for the love!