Low Carb Salmon Fillets

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    40 min

  • ready time

    ready time

    50 min

Low Carb Salmon Fillets

122 ratings

Whether the weather is hot or cold out, a fresh piece of fish can hit the spot any day. Pair it with a tangy, creamy, and citrusy sauce, and you have yourself a winning meal. This dish is loaded with fresh herbs, which is really the key to taking a meal from “blah” to “yeah!” Salmon is wonderfully high in protein and healthy fats. Even the Creamy Dill Sauce is low on carbs and high on fat. You will reach for this Keto fish recipe again and again. You can keep your plate light for lunch or pair your salmon fillet with a savory side at dinner. Either way, this dish is a great low carb dinner recipe.

Is salmon Keto-friendly?

Yes, salmon is wonderfully Keto-friendly due to its high protein and high-fat content. It is a great source for omega-3 fatty acids. It is important to include fish like salmon at least 3 times a week into a Keto or Low Carb diet.

What are side dishes to serve with salmon?

A shaved Brussels sprouts salad with a fresh lemon dressing and toasted sunflower seeds is a great side dish. Also, any low carb vegetables like kale, baby spinach, and green beans are all great sides as well.

What are other variations that I can try?

Chopped spicy pickled peppers would be a great addition to the creamy dill sauce. You can make it more Indian-style by adding curry powder to the sauce as well.

  • Net Carbs

    6.7 g

  • Fiber

    1 g

  • Total Carbs

    7.7 g

  • Protein

    40.1 g

  • Fats

    69.7 g

814 cals

Low Carb Salmon Fillets

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Raw Salmon

    Raw Salmon

    12 oz, boneless, raw

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Salt


    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ¼ tsp

  • Parsley


    ½ tbsp

  • Basil Fresh

    Basil Fresh

    1 tbsp

  • Lemon


    4 wedge or slice

  • Butter


    1-½ tablespoon

  • Yellow Onions

    Yellow Onions

    ¼ cup

  • Garlic Raw

    Garlic Raw

    1 clove

  • Heavy Cream

    Heavy Cream

    1 cup

  • Black Pepper

    Black Pepper

    ¼ tsp

  • Salt


    ¼ teaspoon

  • Dill


    2 tablespoon

  • Lemon Peel Raw

    Lemon Peel Raw

    ½ tsp

  • Greek Yogurt

    Greek Yogurt

    ½ tablespoon

Recipe Steps

steps 10

50 min

  • Step 1

    Preheat your oven to 375 degrees. Lay your salmon fillets on a clean, flat surface. Use your fingers to gently rub the olive oil evenly into both fillets.
    Step 1
  • Step 2

    Finely chop the parsley and basil. Evenly distribute the first amounts of salt, pepper, parsley, and basil over both fillets, and gently press the seasonings down so they adhere to the salmon.
    Step 2
  • Step 3

    Lay out a flat piece of tin foil about 8 inches long and give it a light coat of non-stick spray. Place both pieces of salmon, skin side down, in the center of the foil. Arrange two slices of lemon on the top of each fillet and seal the foil packet securely.
    Step 3
  • Step 4

    Place the foil packet in the center of an oven-safe baking dish. Bake the fish on a center rack for approx. 40 minutes, or until the salmon is flaky and done to your liking.
    Step 4
  • Step 5

    Meanwhile begin the Creamy Dill Sauce by heating the butter in a medium sized shallow pan on medium-low heat.
    Step 5
  • Step 6

    Finely dice the onion, and add them to the pan. Cover the pan and cook for approx. 3 minutes or until the onions are soft and mostly translucent. A little browning is okay.
  • Step 7

    Mince and stir in the garlic, and let the ingredients cook for about 20 seconds so the garlic becomes fragrant. Pour in the heavy cream slowly, and stir the ingredients.
    Step 7
  • Step 8

    Return the lid to the pan, and let the heavy cream come to a simmer. Stir in the pepper and salt. Finely chop the dill, zest the lemon peel, and add those to the pan as well.
    Step 8
  • Step 9

    Let the sauce simmer on low heat, uncovered, for 3-4 minutes. Remove the pan from the heat, and stir in the Greek yogurt.
    Step 9
  • Step 10

    Serve the baked salmon with additional lemon slices, freshly chopped dill, and your creamy dill sauce. Enjoy!
    Step 10

Comments 25

  • OutstandingCauliflower605666

    OutstandingCauliflower605666 6 months ago

    This was amazing. I didn’t have dill so I subbed with parsley and didn’t have Greek yoghurt so I used sour cream. Very easy to make.

    • mskip75d8e

      mskip75d8e a year ago

      The sauce is delicious. The fish was over cooked so you have to check it. I subbed half and half for the heavy cream and dried dill instead of fresh dill and sour cream instead of yogurt. I would use fresh thyme over the parsley in the fish packet next time. But that is a personal preference. I would also add a splash of white wine to the fish packet. The cream is worth making. I also added more zest and a little lemon juice to the cream sauce. It was very good and made the fish taste great! If I had capers on hand, I would add them to the sauce too.

      • MirthfulKale969201

        MirthfulKale969201 a year ago

        Im not sure the protein macros are correct for this meal. 4 onces of salmon give around 23 g protein, where is the rest of the protein in 40 g coming from. The rest of the ingredients are all fat and some carbs from onions??

        • StupendousKale128831

          StupendousKale128831 5 months ago

          The recipe calls for two 6 oz pieces of salmon. The serving size is in a box right above the ingredients and the tags.

      • SuperKale590538

        SuperKale590538 a year ago


        • FortuitousAvocado783263

          FortuitousAvocado783263 2 years ago

          Anyone know the serving size amount for the sauce?

          • MsDachshund

            MsDachshund 2 years ago

            Half the total amount. The recipe is for two so divide the sauce in half.

        • Brikku@aol.com

          Brikku@aol.com 2 years ago


          • IncredibleAvocado719270

            IncredibleAvocado719270 2 years ago

            Husband and daughter loved this even tho they are not doing keto Will make it again!

            • FeelinBeachy

              FeelinBeachy 2 years ago

              This recipe is amazing! I recommend it.

              • ExcellentRadish610149

                ExcellentRadish610149 2 years ago

                Confused on the salmon sizes. Says start with 2 pieces totaling 12.oz correct? Will the be 3 oz each after cooking?

                • recipewriter

                  recipewriter 2 years ago

                  Yes! The ingredients list the raw weight, but the serving size is the final cooked weight.

              • FantasticMacadamia643937

                FantasticMacadamia643937 2 years ago

                I told my husband that he would be eating like a king tonight. The sauce was SO elegant and creamy and savory!

                • IncredibleArugula445379

                  IncredibleArugula445379 2 years ago

                  So the fillet should only weigh 3.5oz?

                  • recipewriter

                    recipewriter 2 years ago

                    Yes, since salmon will lose weight while it cooks. Your serving should weigh 100 grams in total.

                • IneffableAvocado707183

                  IneffableAvocado707183 2 years ago

                  Cook salmon 10 min. Add juice of half lemon to sauce

                  • IneffableArugula473870

                    IneffableArugula473870 2 years ago

                    I'm going to sub parsley and capers 👍🏻

                    • Monylove311

                      Monylove311 2 years ago

                      hey Guys, I'm using the computer to view this and its small. Is there a way to make it full screen?

                      • Fayvorite21

                        Fayvorite21 2 years ago

                        I wish we could view full screen

                    • Blondr1

                      Blondr1 3 years ago

                      Very good! Restaurant rich w the sauce. I used s cream instead of yoghurt and dried dill (1T) since I didn’t have the other. Not fishy at all. The sauce makes it.

                      • Gina

                        Gina 3 years ago

                        Excellent as good as any restaurant. Depending on the thickness I only cooked my fish for 25 minutes and it was perfect.

                        • kbjoh

                          kbjoh 3 years ago

                          This recipe looked intimidating at first but it’s definitely worth following through. The only modification I made was using sour cream instead of Greek yogurt. The salmon turned out very moist and the dill sauce is delicious!

                          • GorgeousMacadamia713664

                            GorgeousMacadamia713664 3 years ago

                            I used coconut cream instead of yogurt for a nondairy version and it is delicious!

                            • Chamrick

                              Chamrick 3 years ago

                              I had tried so many times to eat salmon but I can’t eat anything that has a “fishy” taste to it. After reading one of the reviews from someone saying he didn’t care much for fish, but loved this dish I decided to give it a try! Oh...my....goodness! This was sooooo delicious. I paired it with some buttered broccoli. Definitely going on the weekly meal rotation.

                              • IneffableArugula473870

                                IneffableArugula473870 2 years ago

                                A trick to de-fishifying raw salmon is to rinse and dry off. Load it with heaps of rock salt for several hours. Rinse and dry again. When you cook your salmon it will draw in your marinade. It's a winner.