This keto salmon with lemon dill sauce is the kind of weeknight dinner that feels special without any fuss. It’s fresh, zesty, and rich in all the right ways, thanks to buttery salmon and a creamy, herb-packed sauce. You’ll get restaurant flavor with simple steps and everyday ingredients.
Whether you’re cooking for one or feeding the family, this recipe delivers big flavor with minimal effort. And yes, it’s fully keto-friendly without feeling restrictive.
Keto Salmon With Lemon Dill Sauce - Bright, Fresh, and Ready in Minutes
Ingredients
- For the salmon:
- 4 salmon fillets (about 6 ounces each), skin-on or skinless
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon butter or ghee
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (optional, for color)
- Lemon wedges, for serving
- For the lemon dill sauce:
- 1/2 cup full-fat sour cream or Greek yogurt (for tang)
- 1/4 cup mayonnaise (for richness)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, finely chopped (plus more for garnish)
- 1 small garlic clove, minced or grated
- 1/4 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
Instructions
- Pat the salmon dry with paper towels. This helps you get a better sear. Season both sides with salt, pepper, garlic powder, and paprika.
- Make the sauce. In a small bowl, whisk together sour cream, mayonnaise, lemon juice, lemon zest, dill, garlic, salt, and pepper. Taste and adjust seasoning. Chill while you cook the salmon.
- Heat a large skillet over medium-high heat. Add oil and butter. When the butter is foamy and hot, place the salmon in the pan. If using skin-on, start skin-side down.
- Sear without moving for 3–4 minutes, until the edges look opaque and the skin is crisp. Flip carefully and cook another 2–4 minutes, depending on thickness, until the center is just turning opaque. Aim for 125–130°F (52–54°C) for medium.
- Transfer the salmon to plates and rest for 2 minutes. Spoon the lemon dill sauce over the top. Finish with extra dill and a squeeze of lemon.
- Serve with your favorite low-carb sides like roasted broccoli, sautéed spinach, or cauliflower rice.
What Makes This Recipe So Good
- Fast and foolproof: From pan to plate in about 20 minutes. Perfect for busy nights.
- Fresh, bright flavors: Lemon and dill cut through the richness of salmon for a balanced bite.
- Truly keto: No added sugar or starch, just healthy fats and protein.
- Versatile: Serve with roasted asparagus, cauliflower mash, or a simple green salad.
- Meal-prep friendly: The sauce keeps well, and the salmon reheats beautifully if handled right.
Ingredients
- For the salmon:
- 4 salmon fillets (about 6 ounces each), skin-on or skinless
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon butter or ghee
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (optional, for color)
- Lemon wedges, for serving
- For the lemon dill sauce:
- 1/2 cup full-fat sour cream or Greek yogurt (for tang)
- 1/4 cup mayonnaise (for richness)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, finely chopped (plus more for garnish)
- 1 small garlic clove, minced or grated
- 1/4 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
Instructions
- Pat the salmon dry with paper towels.
This helps you get a better sear. Season both sides with salt, pepper, garlic powder, and paprika.
- Make the sauce. In a small bowl, whisk together sour cream, mayonnaise, lemon juice, lemon zest, dill, garlic, salt, and pepper.
Taste and adjust seasoning. Chill while you cook the salmon.
- Heat a large skillet over medium-high heat. Add oil and butter.
When the butter is foamy and hot, place the salmon in the pan. If using skin-on, start skin-side down.
- Sear without moving for 3–4 minutes, until the edges look opaque and the skin is crisp. Flip carefully and cook another 2–4 minutes, depending on thickness, until the center is just turning opaque.
Aim for 125–130°F (52–54°C) for medium.
- Transfer the salmon to plates and rest for 2 minutes. Spoon the lemon dill sauce over the top. Finish with extra dill and a squeeze of lemon.
- Serve with your favorite low-carb sides like roasted broccoli, sautéed spinach, or cauliflower rice.
Storage Instructions
- Cooked salmon: Store in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over low heat or in a 275°F (135°C) oven until just warm.
- Lemon dill sauce: Keeps well in the fridge for 4–5 days. Stir before serving.
- Freezing: You can freeze cooked salmon for up to 2 months, but the texture is best fresh. Do not freeze the sauce; it may separate.
Why This is Good for You
- Rich in omega-3s: Salmon provides EPA and DHA, which support heart and brain health.
- High-quality protein: Keeps you full and supports muscle recovery without spiking blood sugar.
- Healthy fats, low carbs: The sauce uses full-fat dairy and mayo, ideal for keto macros while adding flavor and satiety.
- Fresh herbs and citrus: Dill and lemon add antioxidants and brightness without extra carbs.
Common Mistakes to Avoid
- Overcooking the salmon: Dry salmon is the fastest way to ruin this dish.
Use a thermometer or watch for that slightly translucent center.
- Starting with a wet fillet: Moisture prevents browning. Pat the salmon dry before seasoning.
- Low pan heat: Lukewarm pans cause sticking and pale color. Get the skillet hot before adding the fish.
- Overmixing the sauce: Stir just until combined.
Overworking can make it runny, especially with yogurt.
- Using bottled lemon juice: Fresh lemon makes a big difference in flavor. Use zest for extra brightness.
Alternatives
- Protein swaps: Use trout, arctic char, or cod. For chicken, pan-sear cutlets and serve with the same sauce.
- Dairy-free sauce: Replace sour cream with full-fat coconut yogurt and mayo with avocado mayo.
Add extra dill and a pinch of nutritional yeast for depth.
- Herb variations: Try parsley and chives, or tarragon for a subtle anise note. Keep the lemon for balance.
- Cooking methods: Bake at 400°F (205°C) for 10–12 minutes, or air-fry at 390°F (200°C) for 8–10 minutes, depending on thickness.
- Extra richness: Whisk 1 teaspoon Dijon mustard into the sauce, or finish the pan with a pat of butter and a splash of lemon.
FAQ
Can I use dried dill instead of fresh?
Yes, but use less. Dried herbs are stronger.
Start with 1 to 1.5 teaspoons dried dill, then taste and adjust. Fresh dill still gives the best flavor and aroma.
How do I know when salmon is done?
Look for opaque edges with a slightly translucent center and easy flaking. A thermometer reading of 125–130°F (52–54°C) gives a moist, medium finish.
The fish will continue to cook a bit off heat.
Is this sauce good for meal prep?
Absolutely. Make it up to 2–3 days ahead and store chilled. The flavors deepen over time, so it may taste even better the next day.
What sides work best on keto?
Great options include roasted asparagus, garlicky green beans, sautéed zucchini, cauliflower rice, or a simple arugula salad with olive oil and lemon.
Keep sides low-carb and high in fiber for balance.
Can I cook the salmon in the oven instead of a skillet?
Yes. Brush with oil, season, and bake at 400°F (205°C) for 10–12 minutes, depending on thickness. For a crisp top, broil for the last 1–2 minutes, watching closely.
What if I only have skin-on salmon?
That’s perfect.
Cook skin-side down first to crisp it. The skin protects the flesh and helps prevent sticking. You can eat the crispy skin or peel it off after cooking.
Can I make the sauce lighter?
You can use all Greek yogurt in place of sour cream and mayo, but the sauce will be tangier and less rich.
Add a splash of olive oil to round it out if needed.
Final Thoughts
This keto salmon with lemon dill sauce is proof that simple ingredients can deliver big results. With a hot pan, a quick sear, and a bright, creamy sauce, you’ll have a meal that feels both comforting and clean. Keep the staples on hand—lemon, dill, and full-fat dairy—and you can make this on repeat with zero stress.
It’s the kind of dinner that fits your goals and still feels like a treat.