20-Minute Keto Grilled Salmon with Herb Butter
Perfectly grilled salmon fillets topped with a rich herb butter made from fresh dill, parsley, and garlic. The high heat creates crispy skin while keeping the fish tender and flaky inside. This protein-rich dish pairs beautifully with low-carb vegetables and makes an elegant weeknight dinner or special occasion meal. The compound butter can be made ahead and adds restaurant-quality flavor to this simple preparation.
Ingredients
Instructions
- 1
Preheat grill to medium-high heat
- 2
Pat salmon fillets dry with paper towels and brush both sides with olive oil
- 3
Season salmon with salt and pepper
- 4
Mix softened butter with dill, parsley, minced garlic, and lemon zest in a small bowl
- 5
Season herb butter with salt and pepper to taste and set aside
- 6
Place salmon on hot grill skin-side down and grill for 5 minutes until skin crisps and releases easily
- 7
Flip salmon and grill for additional 3-5 minutes until desired doneness is reached
- 8
Remove salmon from grill and let rest for a couple minutes
- 9
Serve each fillet with a generous dollop of herb butter melting on top
- 10
Garnish with lemon slices and additional herbs if desired
Tips
Pat salmon completely dry before grilling to prevent sticking and ensure crispy skin
Let herb butter come to room temperature for easier mixing and spreading
Don't flip salmon until skin releases easily from grill grates
Good to Know
Refrigerate cooked salmon up to 3 days. Store herb butter covered up to 1 week in refrigerator or freeze up to 3 months.
Herb butter can be made up to 3 days ahead. Let salmon come to room temperature 15 minutes before grilling.
Serve immediately while herb butter is melting. Pairs well with grilled vegetables, cauliflower rice, or mixed greens.
Common Mistakes
Don't overcook salmon - it should flake easily but still be slightly translucent in center
Avoid moving salmon too early - let skin crisp before flipping
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
How can I tell when salmon is done?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque with just a hint of translucency in the center.
Can I make this without a grill?
Yes, you can pan-sear the salmon in a hot skillet with oil for similar cooking times, or bake at 400°F for 12-15 minutes.
Can I freeze the herb butter?
Yes, roll herb butter in parchment paper and freeze up to 3 months. Slice portions as needed and let thaw slightly before serving.