Delicious Keto Salmon Recipe (in just 20 minutes!)

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

4.97 from 28 ratings

Delicious Keto Salmon Recipe (in just 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!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: blackened salmon, keto salmon, low carb salmon

Servings:

Calories: 608

Author: Natalie

Ingredients

Blackened Dry Rub

2 teaspoons dried parsley
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons smoked paprika
2 teaspoons kosher salt
1 teaspoon pepper
1 teaspoon cayenne pepper optional, leave out if you don't want it spicy or making for kids
1 teaspoon onion powder
1 teaspoon garlic powder

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

Cauliflower rice risotto
Roasted asparagus
wedges of lime

US - Metric

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!

Video

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.

Nutrition