This salmon recipe is all about clean, bold flavor with minimal fuss. Fresh lemon, garlic, and herbs bring the fish to life without adding unnecessary carbs or complicated steps. It’s the kind of weeknight dinner that feels special but comes together fast.
You’ll get flaky salmon with crisp edges, a buttery citrus finish, and a kitchen that smells amazing. Whether you’re watching carbs or just want a lighter meal, this one checks all the boxes.
Low Carb Lemon Herb Salmon - Bright, Simple, and Satisfying
Ingredients
- Salmon fillets (4 fillets, 5–6 ounces each; skin-on preferred)
- Fresh lemon (1–2 lemons for juice and zest)
- Fresh herbs (choose a mix: parsley, dill, chives, or thyme)
- Garlic (2–3 cloves, minced)
- Olive oil (or melted butter/ghee)
- Salt (fine sea salt or kosher salt)
- Black pepper (freshly ground)
- Crushed red pepper flakes (optional, for a little heat)
- Lemon slices (optional, for roasting and garnish)
- Vegetable side (optional: asparagus, broccoli, or zucchini)
Instructions
- Preheat and prep. Heat your oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it. Pat the salmon fillets dry with paper towels for the best sear and texture.
- Make the lemon herb mixture. In a small bowl, combine 2 tablespoons olive oil (or melted butter), the zest of 1 lemon, 1–2 tablespoons lemon juice, minced garlic, and 2–3 tablespoons finely chopped fresh herbs. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add a pinch of red pepper flakes if you like spice.
- Season the salmon. Place fillets skin-side down on the baking sheet. Brush or spoon the lemon herb mixture evenly over the tops and sides. If using, tuck a few thin lemon slices around the fish.
- Roast to perfection. Bake for 10–12 minutes for 1-inch-thick fillets, or until the salmon flakes easily with a fork and the center is just opaque. For extra color, switch to broil for the last 1–2 minutes, watching closely.
- Rest and finish. Let the salmon rest for 2 minutes. Taste and finish with a light sprinkle of salt, a squeeze of lemon, and more fresh herbs.
- Optional side. Roast low-carb veggies on a second tray: toss asparagus or broccoli with oil, salt, and pepper, and roast at the same temperature for 12–15 minutes.
What Makes This Special
This recipe leans on simple, everyday ingredients that pack a punch without weighing you down. The bright lemon and fresh herbs balance the rich salmon beautifully, creating a dish that tastes fresh and clean.
It’s easy to make, hard to mess up, and perfect for busy nights. Plus, it’s naturally low carb, gluten-free, and full of healthy fats and protein.
Shopping List
- Salmon fillets (4 fillets, 5–6 ounces each; skin-on preferred)
- Fresh lemon (1–2 lemons for juice and zest)
- Fresh herbs (choose a mix: parsley, dill, chives, or thyme)
- Garlic (2–3 cloves, minced)
- Olive oil (or melted butter/ghee)
- Salt (fine sea salt or kosher salt)
- Black pepper (freshly ground)
- Crushed red pepper flakes (optional, for a little heat)
- Lemon slices (optional, for roasting and garnish)
- Vegetable side (optional: asparagus, broccoli, or zucchini)
Step-by-Step Instructions
- Preheat and prep. Heat your oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it.
Pat the salmon fillets dry with paper towels for the best sear and texture.
- Make the lemon herb mixture. In a small bowl, combine 2 tablespoons olive oil (or melted butter), the zest of 1 lemon, 1–2 tablespoons lemon juice, minced garlic, and 2–3 tablespoons finely chopped fresh herbs. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add a pinch of red pepper flakes if you like spice.
- Season the salmon. Place fillets skin-side down on the baking sheet.
Brush or spoon the lemon herb mixture evenly over the tops and sides. If using, tuck a few thin lemon slices around the fish.
- Roast to perfection. Bake for 10–12 minutes for 1-inch-thick fillets, or until the salmon flakes easily with a fork and the center is just opaque. For extra color, switch to broil for the last 1–2 minutes, watching closely.
- Rest and finish. Let the salmon rest for 2 minutes.
Taste and finish with a light sprinkle of salt, a squeeze of lemon, and more fresh herbs.
- Optional side. Roast low-carb veggies on a second tray: toss asparagus or broccoli with oil, salt, and pepper, and roast at the same temperature for 12–15 minutes.
Keeping It Fresh
Salmon is best the day it’s cooked, but leftovers can still shine. Store cooled fillets in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven (300°F/150°C) for 8–10 minutes or in a covered skillet over low heat with a splash of water or lemon juice.
For a fresh feel, flake cold salmon over salad greens, add avocado, cucumbers, and a squeeze of lemon—no reheating needed.
Benefits of This Recipe
- Low carb and satisfying. Rich in healthy fats and protein to keep you full without heavy starches.
- Fast and flexible. From fridge to table in about 20 minutes, with easy ingredient swaps.
- Nutrient-dense. Salmon provides omega-3s, B vitamins, and selenium; herbs add antioxidants and fresh flavor.
- Minimal cleanup. One pan, basic tools, and no complex techniques.
- Great for meal prep. Make extra for salads, bowls, or lettuce wraps the next day.
Pitfalls to Watch Out For
- Overcooking. Dry salmon is a common mistake. Pull it when it’s just opaque and flakes easily. Aim for 125–130°F (52–54°C) in the thickest part for medium.
- Too much lemon juice. Acid is great, but too much can make the fish taste sour and “cook” the surface.
Balance with zest and fat.
- Wet fillets. If you skip patting them dry, the surface won’t caramelize as nicely, and you’ll lose texture.
- Old herbs. Wilted herbs taste dull. If your herbs aren’t fresh, use dried thyme or dill sparingly and increase the lemon zest.
Variations You Can Try
- Herb swap. Try basil and chives in summer, or thyme and rosemary in cooler months. Dill is classic with salmon.
- Butter-forward. Use melted butter or ghee instead of olive oil for a richer, restaurant-style finish.
- Spice kick. Add smoked paprika, a touch of cayenne, or a spoon of harissa to the herb mixture.
- Grilled version. Brush grates with oil, grill skin-side down over medium heat for 6–8 minutes, then finish briefly on the flesh side.
- Foil packet. Seal salmon with lemon slices and herbs in foil for super-moist results and easy cleanup.
- Dairy-free creaminess. Whisk a tablespoon of Dijon into the oil-lemon mix for body without dairy.
FAQ
Can I use frozen salmon?
Yes.
Thaw it in the fridge overnight, then pat very dry before seasoning. Frozen salmon tends to hold more moisture, so drying it well helps you get a better texture.
Skin on or off?
Skin on is best. It protects the fish from overcooking and makes it easier to lift from the pan.
You can slide the skin off after roasting if you prefer not to eat it.
What herbs work best?
Dill, parsley, and chives are bright and classic. Thyme adds a subtle woodsy note. Use one or mix a few for balance.
If using dried herbs, use about one-third the amount and add a bit more lemon zest.
How do I know when salmon is done without a thermometer?
Insert a fork at the thickest part and twist gently. If it flakes easily and the center is just turning opaque, it’s ready. The surface should look glossy, not dry.
What can I serve with it that stays low carb?
Roasted asparagus, broccoli, or green beans are great.
A simple arugula salad with olive oil and lemon also works well. Cauliflower mash is a cozy option if you want something heartier.
Can I meal prep this?
Absolutely. Cook the salmon slightly under your ideal doneness, cool, and store.
Reheat gently or serve cold over salads or in lettuce wraps with cucumber and herbs.
Is this recipe keto-friendly?
Yes. It’s naturally low in carbs and high in healthy fats and protein. Keep sides low carb to stay within your goals.
What if I don’t have fresh lemon?
Bottled juice works in a pinch, but you’ll miss the zest, which adds lots of flavor without acidity.
If you have limes or even a small splash of white wine vinegar, you can adapt the taste.
Wrapping Up
Low Carb Lemon Herb Salmon is the kind of recipe that fits any night of the week—bright, fast, and consistently tasty. With a handful of fresh ingredients and a reliable method, you’ll get tender fish and vibrant flavor every time. Keep some herbs and a lemon on hand, and this becomes your easy, go-to dinner that feels both light and satisfying.