This Creamy Pan-Seared Salmon with Lemon Garlic Cream Sauce is a restaurant-quality dish that’s rich, buttery, and packed with flavor. Perfectly seared salmon fillets are bathed in a luscious, tangy, and garlicky cream sauce, making this a perfect low-carb, keto-friendly meal that’s ready in under 30 minutes!
Why You’ll Love This Recipe
- Keto-friendly & low-carb – Packed with healthy fats and protein, without unnecessary carbs.
- Quick & easy – Ready in just 25 minutes, perfect for busy weeknights.
- Rich & flavorful – The creamy lemon garlic sauce takes the salmon to the next level.
- One-pan meal – Minimal cleanup with maximum flavor.
- Versatile – Pair with veggies, cauliflower rice, or zoodles for a complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets (skin-on or skinless)
- Salt & pepper
- Olive oil or butter
- Garlic (minced)
- Heavy cream
- Chicken or vegetable broth
- Lemon juice
- Parmesan cheese (grated)
- Italian seasoning
- Fresh parsley (for garnish)
- Red pepper flakes (optional, for spice)
Directions
- Season the salmon – Pat salmon fillets dry and season with salt and pepper.
- Sear the salmon – Heat olive oil or butter in a large pan over medium-high heat. Sear the salmon for 3-4 minutes per side until golden brown. Remove and set aside.
- Make the sauce – In the same pan, add garlic and sauté until fragrant. Pour in the broth and lemon juice, scraping up any browned bits.
- Add the cream & cheese – Reduce heat to low, stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 2-3 minutes.
- Return the salmon – Place the salmon back in the pan and spoon the sauce over the fillets. Simmer for 2 minutes until heated through.
- Serve & garnish – Sprinkle with fresh parsley and serve with your favorite keto-friendly sides.
Servings and Timing
- Servings: 4
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
Variations
- Dairy-free version – Use coconut cream instead of heavy cream and omit Parmesan.
- Extra veggies – Add spinach, mushrooms, or zucchini for a heartier dish.
- Spicy twist – Increase red pepper flakes or add cayenne for heat.
- Lighter option – Swap heavy cream for half-and-half or Greek yogurt.
- Herb-infused – Add fresh thyme or basil for extra aroma.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the salmon and sauce separately for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm gently in a pan over low heat, adding a splash of broth or cream to prevent drying out.
FAQs
Is this recipe keto-friendly?
Yes! It’s high in healthy fats and protein while staying low in carbs.
Can I use frozen salmon?
Yes, just make sure to fully thaw and pat it dry before cooking for the best texture.
What’s the best substitute for heavy cream?
Coconut cream or half-and-half work well as alternatives.
How do I get crispy salmon skin?
Pat the salmon dry, use a hot pan, and cook skin-side down first without moving it for 3-4 minutes.
Can I make this without Parmesan cheese?
Yes, but the sauce will be slightly thinner. You can thicken it with a bit of cream cheese instead.
What sides go well with this dish?
Try roasted asparagus, cauliflower mash, sautéed spinach, or zoodles for a keto-friendly meal.
Can I use another type of fish?
Absolutely! This sauce pairs well with trout, cod, or tilapia.
Why is my sauce too thin?
Simmer longer to reduce or add more Parmesan cheese to thicken.
How can I prevent the salmon from sticking?
Use a well-heated pan and add enough oil or butter before placing the salmon in.
Can I meal prep this recipe?
Yes! Make the sauce ahead of time and store separately from the salmon for easy reheating.
Conclusion
This Creamy Pan-Seared Salmon with Lemon Garlic Cream Sauce is a simple yet elegant dish that’s packed with flavor and easy to make. Whether you’re looking for a quick weeknight dinner or a special meal, this keto-friendly recipe is sure to impress. Enjoy the creamy, zesty sauce paired with perfectly cooked salmon for a satisfying, low-carb meal!
PrintCreamy Pan-Seared Salmon with Lemon Garlic Cream Sauce
This creamy pan-seared salmon is cooked to perfection with a golden crust and served with a luscious lemon garlic cream sauce. It’s a restaurant-quality dish that’s quick and easy to make at home!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pan-seared
- Cuisine: Italian-American
Ingredients
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika (optional, for color)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Lemon Garlic Cream Sauce:
- 3 cloves garlic, minced
- ½ cup chicken broth (or vegetable broth)
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley or basil (for garnish)
Instructions
Step 1: Sear the Salmon
- Pat dry the salmon fillets with paper towels, then season with salt, pepper, garlic powder, and paprika.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the salmon skin-side down and cook for 4-5 minutes, until golden brown. Flip and cook for another 3-4 minutes until cooked through. Remove from the pan and set aside.
Step 2: Make the Creamy Lemon Garlic Sauce
- In the same pan, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, scraping the pan to deglaze. Let it simmer for 2 minutes.
- Reduce heat to low, then add heavy cream, Parmesan cheese, lemon juice, lemon zest, Dijon mustard, salt, and pepper. Stir well and let it simmer for 2-3 minutes until thickened.
Step 3: Combine & Serve
- Return the salmon fillets to the pan and spoon the sauce over them. Let them warm for 1-2 minutes.
- Garnish with fresh parsley and serve with rice, pasta, or roasted vegetables. Enjoy!
Notes
- Want a lighter version? Use half-and-half instead of heavy cream.
- Prefer a thicker sauce? Let it simmer longer or add 1 teaspoon of cornstarch mixed with 1 tablespoon of water.
- Best sides: Serve with mashed potatoes, rice, pasta, or steamed veggies.