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Lemon Garlic Salmon Dish, Fresh salmon needs very little preparation.

These salmon fillets are cooked in good, sweet butter and minced garlic, and then sprinkled with a little lemon juice.

This lemon garlic salmon is out-of-this-world delicious. With only a few ingredients, it’s easy and quick to make.

Whole30, paleo, low carb, and keto, the lemon garlic butter sauce, and this salmon recipe are good enough for company but easy enough for a weeknight dinner.

However, if you prefer your salmon totally opaque and easily flaky, just cook the salmon using the max time recommendations in the recipe.

Lemon Garlic Salmon Dish: How to make Salmon

Remove the salmon from the fridge 10-20 minutes before cooking.

Sprinkle both sides liberally with salt and season with fresh cracked black pepper, if desired.

Heat avocado oil in a large saucepan over medium-high heat until shimmering.

Carefully place salmon filets skin side up and cook until lightly browned on the bottom, about 2-3 minutes or until crispy.

Use a spatula to carefully flip, taking care not to flake off any flesh.

Cook 3-4 minutes on the second side, or until the skin is crisp and the flesh begins to feel firm to the touch.

Remove at this point for a salmon cooked around the medium. Continue to cook until the flesh easily flakes with a fork for a well-done salmon.

Remove pan from heat and pour lemon garlic sauce over. Sprinkle with parsley and arrange lemon slices over, if desired.

Serve with skin or easily remove with a spoon, and serve with more lemon garlic sauce and lemon slices from the pan.


In a small saucepan, melt ghee or butter over medium heat. Add the garlic and sauté 1-2 minutes or until fragrant.

Add in the chicken broth, lemon juice, and a few generous pinches of salt.

Simmer this mixture until reduced by 1/3 to 1/2. The sauce will turn from a really thin liquid to a thicker, more bubbly boil.

Remove from heat and set aside.


  • 1/4 cup ghee or butter if not on Whole30
  • 6-8 garlic cloves minced
  • 1/4 cup chicken broth
  • 1/4 cup fresh lemon juice
  • Sea salt
  • 1 tablespoon avocado oil
  • 4 salmon fillets about 6 ounces each, patted very dry
  • Fresh cracked black pepper if desired
  • 2 Tbsp. fresh parsley minced
  • Fresh lemons thinly sliced, for garnish
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