Keto Crispy Skin Salmon In Wine Sauce

This pan-seared keto low-carb salmon is quick and tasty with a delicious creamy white wine sauce!

This recipe has been updated with new photos, more helpful tips, and a video.

Whether you’re going keto, low-carb, or are just trying to eat healthier, salmon should be a central part of your diet.

Salmon is obviously low in carbs and high in protein and packed with healthy fat. It’s especially high in omega-3 fatty acids.

You know how good they are for you.

But the best thing about salmon is that it tastes so good. Ok, I might be biased because I love salmon.

A big family joke is that when we go out to eat, mom doesn’t need a menu because she always gets the salmon. This easy salmon recipe takes salmon to another level because, first, it’s pan-seared.

Pan-searing takes just five to seven minutes and results in a beautifully cooked salmon that’s crispy on the outside and deliciously tender and juicy on the inside.

It’s an excellent way to get non-fish lovers to enjoy salmon.

Just ask John. He wouldn’t go near salmon until I pan-seared it.

This juicy salmon is wonderful served with a wedge of lemon. But if you like sauce as John does, I’ve created a creamy white wine and caper sauce for you.

Come on, who doesn’t like a bit of French culinary influence on their food?

Let me show you how easy it is to make.

Instructions

*Free printable recipe card is available at the end of the post.

I generally recommend buying wild caught fish because of the many problems associated with farmed fish. But I know fresh wild salmon can be a little pricey.

For this recipe, I used frozen wild caught Alaska sockeye salmon from Trader Joe’s. It’s reasonably priced and tasty. If you use frozen fish, make sure it’s thawed according to the directions before cooking.

How do you get crispy skin on salmon?

When you’re ready to prepare your salmon, pat it dry with paper towels so that it won’t stick to the pan.

Heat oil and butter in a skillet over a medium-high heat. Butter is optional, I just like the taste. Glaze the skin with a little oil, as well, and rub it in. Then season the skin with some salt, too.

It’s best to season it just before it hits the pan or when you first put it in because if you salt it too soon, it’ll draw moisture out of the fish.

As always, I recommend using an oil with a high smoke point, like avocado oil, when searing.

Press down on the fish with a spatula as soon as it hits the pan to keep the skin flat so that the skin cooks evenly. The skin helps retain the omega 3s and all the juiciness.
Season with salt and squeeze some lemon juice on top. 

When you see that the salmon is cooked about half to three-quarters of the way up the sides, changing from translucent to opaque (about 3 minutes), flip the salmon over and cook for another 2 minutes.

However, cooking time varies depending upon the thickness of you salmon.

How do I know when my salmon is done?

Pan-searing is quick and fast. It goes from almost done to perfectly cooked very quickly. (If it begins to ooze, it’s cooked through and should be removed from the heat immediately.)

Here’s a doneness test: when you see the fish begin to look opaque, slide a pairing knife through one of the seams in the flesh and pry it back to see if it’s lost its transparency.

There should still be some juice, but it will be mostly opaque and flake. The fish will continue to cook even after it’s removed from the heat. 

By the time you’re ready to serve your salmon it will be cooked through and ready for your sauce.

Then transfer your salmon to a plate, skin side up, and set aside. 

Next, wipe your pan clean and make this sauce in the same pan as follows.

How to make white wine cream sauce

This sauce is low carb. I use a dry Pinot Grigio

First, bring your wine to a simmer and reduce by half the volume. This will take about five minutes.

Then add crushed garlic, salt, pepper, and lemon juice.

Next, whisk in cream and add the cold butter, one tablespoon at a time. As soon as all the butter is whisked in, stir in your capers and turn off the flame.

One or two tablespoons of sauce for each fillet is probably enough. This creamy, delectable white wine sauce makes the salmon absolutely mouth-watering.

One thing though.

If you keep the skin on, don’t pour the sauce over the skin. It will make the the skin soggy.

Pour the sauce on the plate first and place the fillet on top, or else pour sauce around the plated fillet and savor every bite.

What goes with crispy salmon?

Look at that beautiful crispy skin, juicy flaky salmon, and luscious creamy sauce. Complement this exquisite salmon with a simple side salad or green veggies from my collection of vegetables and refreshing salads, such as the savory Sautéed Broccoli With Garlic or the indulgent Bacon Brussels Sprouts: a restaurant inspired dish.

Pro tips and recipe notes

• Fish fillets should be de-boned and descaled. To check, just run your fingers along the flesh surface and the sides. You’ll feel if there are any pin bones inside. Pull them out slowly so that you don’t tear the flesh. You can use a tweezers if necessary.
• If you’re cooking more than one piece of salmon, be sure not to crowd the pan. The salmon would just steam instead of pan fry. Cook in batches if necessary.
• If you would like to remove the skin, the seared skin will easily peel off with the spatula.
• Leftovers will keep in the fridge in an airtight container for 4-5 days. In my opinion, salmon is even better alongside breakfast eggs.

There’s lots to love about this recipe. It’s a quick and easy Keto meal that’s healthy and delicious.

And cleanup is a breeze with only one pan to wash.

If you’re into staying low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes and tips to help you stay on track and feeling good.

Have a happy and healthy week!

The keto diet is hot! Read all about our keto journey here.

P.S. If you make this, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

Love salmon? Try these recipes

Salmon Cakes This is one of the most popular recipes on the blog. They’re a fun way to enjoy salmon with the perfect balance of crispy on the outside, moist on the inside, healthy ingredients, and wonderful flavor.

Broiled salmon with gluten free spicy mayo sauce In this recipe, you’ll make a fresh spicy sauce to drizzle on your broiled salmon filet. Yum.

Wild salmon chowder There’s so much to love in this warm salmon chowder: bits of crispy bacon and chunks of tender fish floating in an oh-so creamy vegetable broth.

Salmon with gluten free dijon sauce In this recipe, you’ll make a dijon sauce to drizzle on your broiled salmon filet.

Spicy salmon bake cups: These are a real crowd-pleaser, especially when you just want to whip something up that’s super simple and quick! 

Fish and seafood recipes This is the link to all my fish and seafood recipes.

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3.59 from 12 votes

Keto Crispy Skin Salmon In White Wine Sauce

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Whether you’re keto or just trying to eat healthier, salmon should be a central part of your diet. This pan-seared salmon is quick and tasty with a delicious creamy white wine sauce!

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 374kcal

Author Barbara Bianchi

Ingredients

• 1 pound of Wild salmon fillets
• 2 tablespoons of butter
• 2 tablespoons of avocado oil
• salt to taste
• juice from a lemon

For sauce:

• 1/2 cup of white wine
• 1/2 teaspoon of garlic crushed
• juice from a quarter of a lemon
• dash of white pepper
• 1/8 teaspoon of salt
• 1/4 cup of heavy whipping cream
• 2 tablespoons of butter
• 2 teaspoons of capers

Instructions

• First dry your salmon with paper towels so that it won't stick to the pan.
  1 pound of Wild salmon fillets
• Heat oil and butter in a skillet over a medium-high heat.

  Glaze the skin with a little oil, as well, and rub it in. Then season the skin with some salt, too.
  2 tablespoons of butter, 2 tablespoons of avocado oil, salt to taste
• When butter and oil start to sizzle, add salmon, skin side down. Press with your spatula so that the skin will cook evenly.

  Now you can season your salmon with salt and squeeze some lemon juice on top too.

  Cook for 3 minutes.
  juice from a lemon
• Then flip and sear the top for 2 minutes more. If your salmon is thick, it may need another minute.
• Transfer salmon to a plate and set aside.

For sauce:

• Wipe the pan clean and make your sauce in the same pan.
• First bring your wine to a simmer and reduce by half the volume. This will take about five minutes. Then add garlic, salt, pepper, and a squeeze of lemon juice.
  1/2 cup of white wine, 1/2 teaspoon of garlic, juice from a quarter of a lemon, dash of white pepper, 1/8 teaspoon of salt
• Whisk in cream and add the cold butter, one tablespoon at a time. As soon as all the butter is whisked in, stir in your capers and turn off the flame.
  1/4 cup of heavy whipping cream, 2 tablespoons of butter, 2 teaspoons of capers
• Spoon sauce onto each plate and place salmon skin side up on top of the sauce. Serve and enjoy.

Notes

It’s best to season your salmon just before cooking to prevent drawing out the moisture and breaking down the texture of your fish.

Pan-searing is quick and fast. It goes from almost done to perfectly cooked very quickly. (If it begins to ooze, it’s cooked through and should be removed from the heat immediately.)

Here’s a doneness test: when you see the fish begin to look opaque, slide a pairing knife through one of the seams in the flesh and pry it back to see if it’s lost its transparency.

There should still be some juice, but it will be mostly opaque and flake. The fish will continue to cook even after it’s removed from the heat. By the time you’re ready to serve your salmon it will be cooked through and ready for your sauce.

• Fish fillets should be de-boned and descaled. To check, just run your fingers along the flesh surface and the sides. You'll feel if there are any pin bones inside. Pull them out slowly so that you don't tear the flesh. You can use a tweezers if necessary.
• If you're cooking more than one piece of salmon, be sure not to crowd the pan. The salmon would just steam instead of sear. Cook in batches if necessary.
• If you would like to remove the skin, the seared skin will easily peel off with the spatula.
• Leftovers will keep in the fridge in an airtight container for 4-5 days. In my opinion, salmon is even better alongside breakfast eggs.

Nutrition

Calories: 374kcal | Carbohydrates: 1.5g | Protein: 48.4g

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