Perfectly spiced and pan seared salmon in a decadent dairy-free lemon cream sauce. This delicious and healthy recipe comes together in under 30 minutes! Serve over cauliflower rice the perfect Whole30 and Low Carb meal.

What You Need:
- Avocado Oil – it has a higher smoke point, good for searing at a higher heat
- Salmon
- Sea Salt
- Garlic Powder
- Paprika
- Pepper
- Ghee
- Shallots
- Garlic
- Coconut Milk
- Chicken Broth
- Salt
- Pepper Flakes
- Lemon
- Parsley

Let’s Make Salmon:
- Mix the spices in a small bowl to combine. Pat the salmon dry with a paper towel and season both sides with spice mixture
- Heat avocado oil of medium high heat in a large cast iron (or non-stick) skillet
- Once the skillet is hot, sear the salmon for 3 minutes a side and remove from the pan
- Carefully wipe out the pan and turn to medium heat, add in the ghee. Then add in the shallots and garlic, let sautΓ© for 2-3 minutes
- Add in the chicken broth, coconut milk, pepper flakes and sea salt. Bring to a boil and then reduce to a simmer
- Let it simmer until it starts to reduce and thicken up (7-10 minutes)
- Stir in the juice of half a lemon and parsley then taste for salt
- Place the seared salmon filets in the sauce and let simmer for 2 minutes to warm up
- Use the other half of the lemon to cut into wedges to serve with dinner
- Serve over cauliflower rice, white rice, or pasta and enjoy!

Recipe Tips:
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Pan Seared Salmon in Lemon Cream Sauce
Perfectly spiced and pan seared salmon in a decadent dairy-free lemon cream sauce. This delicious and healthy recipe comes together in under 30 minutes!
Servings 4 Servings
Calories 548kcal
Ingredients
Salmon
- 2 Tbls Avocado Oil or ghee
- 4 Salmon Filets
- 1.5 tsp Sea Salt
- 1.5 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/4 tsp Pepper
Lemon Cream Sauce
- 1 Tbls Ghee
- 2 Tbls Shallots or yellow onion, finely diced
- 3 cloves Garlic minced
- 1 can Coconut Milk full fat (14.5oz)
- 1/4 cup Chicken Broth
- 1/4 tsp Pepper Flakes
- 1 tsp Sea Salt
- 1 Lemon
- 2 Tbls Parsley fresh
Instructions
Salmon
- Mix the spices in a small bowl to combinePat the salmon dry with a paper towel and season both sides with spice mixtureHeat avocado oil of medium high heat in a large cast iron (or non-stick) skillet Once the skillet is hot, sear the salmon for 3 minutes a side and remove from the pan
Lemon Cream Sauce
- Carefully wipe out the pan and turn to medium heat, add in the gheeThen add in the shallots and garlic, let saute for 2-3 minutesAdd in the chicken broth, coconut milk, pepper flakes and sea salt. Bring to a boil and then reduce to a simmerLet it simmer until it starts to reduce and thicken up (7-10 minutes) Stir in the juice of half a lemon and parsley then taste for salt Place the seared salmon filets in the sauce and let simmer for 2 minutes to warm up Use the other half of the lemon to cut into wedges to serve with dinnerServe over cauliflower rice, white rice, or pasta and enjoy!
Notes
Tips:
- Use a cast iron skillet or non-stick skillet
- Make sure it is nice and hot before adding the salmon
- Use avocado oil and ghee (they have a higher smoke point)
- Don’t force the fish to flip, it will release a little from the pan when it is ready to flip
- Use a fish spatula to flip the salmon
Nutrition
Calories: 548kcal | Carbohydrates: 7g | Protein: 37g | Fat: 43g | Saturated Fat: 23g | Cholesterol: 103mg | Sodium: 1600mg | Potassium: 1149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 698IU | Vitamin C: 20mg | Calcium: 51mg | Iron: 5mg
Tried this recipe?Mention @thebetteredblondie or tag #tbbrecipes!
This was simply AMAZING!!! The flavors felt so rich and clean. One of the best meals I have had in a long time.
This was simply AMAZING!!! The flavors felt so rich and clean. One of the best meals I have had in a long time.
Wonderful! Fast, and easy enough for a weeknight dinner π