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Carnivore

Air-Crisped Salmon Fillet with Golden Fennel Fronds and Warm Lemon-Dill Sabayon

An elegant, multi-textured play on pristine salmon. The fish is air-fried at high velocity to shatteringly crisp the skin while retaining a translucent, medium-rare center, served over a rich, velvety egg yolk and ghee emulsion kissed with fresh dill.

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Air-Crisped Salmon Fillet with Golden Fennel Fronds and Warm Lemon-Dill Sabayon
2g
net carbs
45g
protein
51g
fat
650
kcal
The keto read
2g net carbs per serving

An elegant, multi-textured play on pristine salmon. The fish is air-fried at high velocity to shatteringly crisp the skin while retaining a translucent, medium-rare center, served over a rich, velvety egg yolk and ghee emulsion kissed with fresh dill.

Ingredients

2 servings
Salmon
Salmon fillet, skin-on350 g
Avocado oil10 ml
Sea salt1 tsp
Fennel Crisps
Fennel bulb, very thinly shaved50 g
Olive oil5 ml
Sea salt0.5 tsp
Lemon-Dill Sabayon
Egg yolks2 pieces
Ghee, melted and warm50 g
Lemon juice10 ml
Fresh dill, finely chopped5 g
Sea salt0.5 tsp

Method

Salmon
1
Pat the salmon skin completely dry with a paper towel. Score the skin lightly in a fine diamond pattern without cutting into the flesh. Season the entire fillet generously with sea salt. Brush the skin side with a very thin film of avocado oil.
Fennel Crisps
2
Toss the shaved fennel with olive oil and a pinch of sea salt. Arrange in a single layer in the air fryer basket. Air fry at 180C or 350F for 6 to 8 minutes until golden brown and crisp. Carefully remove and set aside on paper towels.
Salmon
3
Place the salmon skin-side up in the air fryer. Air fry at 200C or 400F for 8 to 10 minutes, monitoring closely to ensure the skin blisters to a glass-like crispness while the center of the salmon remains beautifully pink and tender.
Lemon-Dill Sabayon
4
While the salmon is air-frying, whisk the egg yolks and lemon juice in a heatproof bowl set over a saucepan of gently simmering water. Whisk vigorously until the mixture doubles in volume and thickens. Slowly drizzle in the warm melted ghee in a thin, steady stream while whisking constantly to create a rich, glossy emulsion. Remove from heat, fold in the chopped dill, and season with sea salt.
Plate
5
Spoon a generous pool of the warm lemon-dill sabayon onto the center of each plate. Carefully place the crispy-skinned salmon fillet directly on top of the sauce. Garnish the crown of the salmon with the delicate, air-fried fennel crisps and serve immediately.
The keto read

Why this lands at 2g net carbs

The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 2g net carbs against 45g protein and 51g fat, it sits comfortably inside a ketogenic day for most people.

Common questions

Is Air-Crisped Salmon Fillet with Golden Fennel Fronds and Warm Lemon-Dill Sabayon keto?▾
Air-Crisped Salmon Fillet with Golden Fennel Fronds and Warm Lemon-Dill Sabayon has 2g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Air-Crisped Salmon Fillet with Golden Fennel Fronds and Warm Lemon-Dill Sabayon?▾
650 calories, 45g protein, 51g fat, and 2g net carbs per serving.

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