Whole30 + Keto Salmon with Orange Parsley Sauce Recipe – 3.6g net carbs! A low carb salmon recipe with a bright and flavorful parsley, orange and pecan sauce. Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

salmon topped with a green sauce on a white plate and background

We have salmon (or some type of delicious seafood) once a week. I’m always looking for ways to keep it interesting. And as you can see, I have a LOT of salmon and seafood recipes! Sometimes it still doesn’t feel like enough. I need more ways to enjoy my salmon!

So this week, I added my very, very favorite sauce to salmon, and this perfect Whole30 + Keto Salmon with Orange Parsley Sauce was created and devoured and loved by all in my family.

salmon topped with a green sauce on a white plate and background

Whole30 + Keto Salmon with Orange Parsley Sauce

In the recipe card below, I share my tips for how to cook the perfect crispy skin salmon. (Yes, you can eat the skin!)

But the real star of this recipe is the orange parsley sauce. In a food processor you combine parsley, roasted pecans, orange zest, orange juice, garlic and salt. Blend until it’s like a pesto, and oh my word you have the most amazing sauce you’re going to want to put on everything! And I kind of have (chicken, pork, tri tip, and now salmon!)

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Whole30 + Keto Salmon with Orange Parsley Sauce

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x




  • (4) 4-ounce wild salmon filets (skin on or off)
  • kosher salt + pepper
  • 1 tablespoon ghee

Orange Parsley Sauce

  • 1 bunch of parsley, some stems ok
  • 1/2 cup roasted, unsalted pecans
  • 1/2 cup olive oil
  • Zest from 1 orange
  • Juice from 1 orange (about ⅓ cup)
  • 2 cloves of garlic
  • 1/2 teaspoon kosher salt

Suggested Sides


Orange Parsley Sauce

  1. Place all the orange parsley sauce ingredients in a food processor. Blend until smooth. Will keep in an airtight container for at least 1 week.


  1. Heat your cast iron skillet over medium heat for 5 minutes.
  2. Pat the salmon until it is completely dry. Season with kosher salt + pepper.
  3. Add the ghee to your warm cast iron skillet. Add in the salmon, skin side DOWN if it has skin. Let it cook for 2-3 minutes until crispy and the skin releases. Gently flip the salmon, and cook another 1-2 minutes.
  4. Remove from the heat and let it rest skin side UP so the skin stays crispy.


  1. Serve the salmon skin side UP topped with the orange parsley sauce. I love serving this with roasted fennel and my cauliflower rice risotto.


Salmon Skin: You can eat the skin! It’s delicious when crispy like this, has tons of nutrients and amazing fat macros for keto.

Fish: I used salmon, but really any fish would work for this, even shrimp or scallops!

Nuts: I love pecans in this sauce. You could also use almonds or pistachios.

Nutrition Information: The nutrition information is calculated for just the salmon and using 1/4 of the sauce. About 3 tablespoons. It does not include sides. Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary. Always best to go off your own calculations based on the ingredients and measurements you use.

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