With so few ingredients, you really can’t believe how delicious this salmon recipe is. Whether you’re starting 2020 by being paleo, keto, Whole 30 friendly, or just simply trying to make an effort to watch your waistline, this recipe checks off.
¼ cup butter or ghee if making Whole 30 or paleo compliant
6-8 cloves garlic, minced
¼ cup chicken broth
¼ cup lemon juice
Avocado or olive oil
4 salmon filets, about 6 ounces each patted dry
Fresh cracked pepper if desired
2 tablespoons freshly minced parsley
Fresh lemons sliced if desired
Make the lemon garlic sauce:
- In a small saucepan, melt ghee or butter over medium heat. Add garlic and saute 1-2 minutes or until fragrant. Add in 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 thin liquid to a thicker, more bubbly boil. Remove from heat and set aside.
Make the salmon:
- Remove the salmon from the fridge 10-20 minutes before cooking. Sprinkle both sides liberally with salt and season with fresh cracked pepper, if desired. Heat the oil in a large saucepan over medium-high heat.
- 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, being sure not to take off any flesh. Cook 3-4 minutes on the second side, or until the skin is crisp and fresh begins to feel firm to the touch.
- Remove pan from heat and pour lemon garlic sauce over. Sprinkle with parsley and arrange lemon slices over for garnish, if desired. Serve with skin or easily removed with a spoon.