Crispy Skin Baked Salmon with Lemon-Dill Sauce

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Perfectly seared salmon with golden skin, served atop a creamy lemon-dill sauce rich in healthy fats and protein—ideal for keto meal prep. This Mediterranean-inspired keto recipe (high protein), ready in about 30 minutes, pairs salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each, skin-on) salmon fillets
• 1 tbsp olive oil
• 1/2, juiced lemon
• 2 tbsp, finely chopped fresh dill
• 1 clove, minced garlic
• 1 tbsp unsalted butter
• 2 tbsp heavy cream
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels, then season both sides with 1/4 tsp kosher salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place salmon skin-side down in the skillet and cook for 4 minutes without moving until skin is golden and crispy.
3. Step 3: Flip salmon, transfer skillet to oven, and bake for 8-10 minutes until internal temperature reaches 125°F (medium-rare) and flakes easily with a fork.
4. Step 4: While salmon bakes, melt 1 tbsp butter in a small saucepan over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant, then stir in 2 tbsp heavy cream and 1 tbsp fresh dill. Cook for 2 minutes until sauce thickens slightly and coats the back of a spoon.
5. Step 5: Remove salmon from oven, transfer to a plate, and drizzle with 1 tbsp lemon juice and the warm sauce. Garnish with remaining 1 tbsp dill and serve immediately.