This silky smooth cream sauce for salmon is incredibly easy, and so flavorful! Pan sear your salmon, add the sauce, and dinner is ready in 15 minutes.
Low in carbs, this creamy salmon is a perfect keto recipe, but it is so delicious that the whole family will love it. My kids think it is amazing!
I recently started the keto diet with my best friend. As a lover of carbs, this is not something I ever, ever thought I could do! But it is going better than I expected, and I am having fun trying new low carb recipes.
Rest assured that I will not be switching over to sharing completely low carb recipes. My family is still eating the same way they always have. I will only be sharing keto recipes that are so mind blowingly delicious that I just can’t keep them to myself!
WHY I LOVE THIS CREAMY SALMON
- You only need a few ingredients to make the sauce, but it is rich, creamy, and so flavorful with the seared salmon.
- The outside of the salmon is crisp and flavorful, and the inside is tender and juicy.
- A pinch of fresh lemon zest give the sauce such a fresh flavor, but doesn’t overwhelm the dish with lemon flavor.
- Salmon is the perfect meat for a keto diet, because it is packed full of healthy omega 3 oils, is high in B vitamins, vitamin D, and potassium. And it has no carbs.
- The sauce and salmon are made in the same skillet, so there is only one pan to wash.
- It is ready in under 15 minutes!
Pan seared salmon is delicious all on its own, but pair it with this easy cream sauce, and you’ve got a restaurant quality dish that looks like you fussed. Fancy enough for company, but quick enough for busy weeknights.
I am not kidding, you will not believe that something this quick and easy to make can taste so delicious! I am almost tempted to lick the sauce off my plate when I am finished. It’s that good!
HOW TO SEAR SALMON
- Pat your salmon fillets dry with paper towels and season it with salt and pepper. Heat your skillet (cast iron works the best) to medium high heat.
- Add the olive oil (or another oil of your choice) to the hot skillet. Place the salmon skinless side down in the hot pan.
- Let the salmon cook for 4-5 minutes. Don’t be tempted to disturb it, just let the pan work it’s magic and sear it perfectly.
- Gently flip the salmon skin side down and turn the pan down to medium or medium low heat. Cook for another 3-4 minutes or until it flakes easily with a fork. Remove the salmon to a plate while you prepare the sauce.
Note: I use the Costco frozen salmon that has skin on one side, but this method will also work for skinless salmon.
HOW TO MAKE CREAMY SAUCE FOR SALMON
- After you have removed the salmon from the pan, turn the heat down to low.
- Add the cream, lemon juice, garlic, salt, and a pinch of lemon zest to the warm pan. Whisk together till heated through.
- You can either return the cooked salmon to the pan and spoon the sauce over it in the pan, or you can plate the salmon and pour the sauce over the top.
HOW TO TELL WHEN SALMON IS DONE
Salmon is done when it flakes easily with a fork. The inside will turn from a more red translucent color to a pink opaque color. You can also cook it till it reaches 140°. Download my free meat cooking chart to have as a handy reference!
But there is actually no danger in eating undercooked salmon, so it’s better to undercook it rather than overcooking it. Perfectly cooked salmon should be moist and tender. If it’s tough, you’ve overcooked it!
I’m not on a keto diet. Can I make this salmon lower in fat?
Absolutely! Instead of using heavy cream, you can substitute half and half or even milk. Whisk about 1/2 – 1 tsp of cornstarch into the light cream or milk before adding it to the skillet to thicken the sauce up a bit.
HOW TO STORE LEFTOVER SALMON
This creamy salmon will last in the refrigerator for 3-4 days if covered tightly. I don’t recommend freezing it because the sauce tends to separate as it thaws.
- Try adding about a tablespoon of freshly grated parmesan cheese to the sauce, and cook it till it is completely melted. It’s delicious! You do need to omit the salt in the sauce though, or it will be overly salty.
- If you love lemon, add more lemon zest.
- Add herbs such as dill, parsley, or Italian seasoning to the sauce for a different flavor twist.
- Whisk in a little mustard to the sauce for extra tangy flavor.
WHAT GOES GOOD WITH SALMON?
- Green vegetables like asparagus, broccoli, brussel sprouts, zucchini, or green beans.
- Fresh green salad (Don’t forget the homemade ranch dressing!)
- Rice pilaf, mashed potatoes (or mashed cauliflower), or even pasta.
- Garlic bread or artisan bread to soak up that yummy sauce.
MORE LOW CARB RECIPES:
- Taco Cabbage Skillet
- Moist Slow Cooker Roast Beef
- Pork Chops with Onions
- Chicken with Lime Butter
- Keto Cheeseburger Casserole
- Best Grilled Pork Chops
- Cauliflower Soup
CREAM SAUCE FOR SALMON
- 2 Tbsp olive oil
- 2 6 oz salmon fillets
- 1/8 tsp salt (more or less to your taste)
- 1/8 tsp pepper (more or less)
- 2/3 cup heavy cream
- 1 Tbsp lemon juice
- 2 cloves garlic, minced
- large pinch of salt
- pinch of lemon zest
- Pat the salmon dry with a paper towel. Sprinkle the skinless side of the salmon with salt and pepper.
- Heat a cast iron or other heavy skillet to medium high heat. Add the oil and place the salmon skin side up. Cook for about 4-5 minutes.
- Carefully flip the salmon and turn the heat to medium low. Continue to cook till the salmon flakes easily, usually 3-4 minutes. Remove salmon from skillet.
- Turn the pan to low and add the cream, lemon juice, garlic, salt, and lemon zest. Stir till heated through. Serve over salmon.
Amount Per Serving: Calories: 747Total Fat: 63gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 197mgSodium: 333mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 40g