Pan-Seared Salmon with Avocado Oil and Garlic Butter
A keto-friendly, rich salmon dish cooked in avocado oil and finished with a fragrant garlic butter sauce for a satisfying high-fat meal. This keto recipe (low carb), ready in about 17 minutes, pairs salmon fillets, avocado oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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) salmon fillets
- 2 tbsp avocado oil
- 3 tbsp unsalted butter
- 3, minced garlic cloves
- 1 tbsp fresh lemon juice
- 1 tbsp, chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 2 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp avocado oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
- Step 3: Place the salmon fillets skin-side down and cook for 5-6 minutes without moving until the skin is crisp and golden.
- Step 4: Flip the fillets and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.
- Step 5: Remove the salmon to a plate and reduce heat to medium-low, then add 3 tbsp unsalted butter and 3 minced garlic cloves to the pan.
- Step 6: Stir the butter and garlic for 1-2 minutes until fragrant and the butter is melted and slightly bubbling.
- Step 7: Add 1 tbsp fresh lemon juice and 1 tbsp chopped parsley, stirring to combine.
- Step 8: Spoon the garlic butter over the salmon fillets and serve immediately.
Frequently asked questions
How long does Pan-Seared Salmon with Avocado Oil and Garlic Butter take to make?
Total time is about 17 minutes (5 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Salmon with Avocado Oil and Garlic Butter?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Pan-Seared Salmon with Avocado Oil and Garlic Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Salmon with Avocado Oil and Garlic Butter for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Salmon with Avocado Oil and Garlic Butter keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
