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! Serve over cauliflower rice the perfect Whole30 and Low Carb meal. 

My family and I love salmon, it is such a nutritious and satisfying protein. Pan searing is my favorite way to cook salmon, it gets a beautiful crust on the outside while keeping a tender and flakey middle. The lemon cream sauce brings it together with light and bright flavors that go so well with fish.

I use coconut milk as the base of the ‘cream sauce’ to keep it dairy-free. It really takes on the flavors of the lemon and garlic, so it doesn’t have an overwhelming coconut flavor when it is done cooking. I also add some chicken broth (white wine would be good too) and parsley to balance out the flavors.We enjoy this pan seared salmon and lemon cream sauce over cauliflower rice with a side of veggies.

Tips for Pan Searing Salmon:

• 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

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5 from 1 vote

Pan Seared Salmon in Lemon Cream Sauce

Print Recipe

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!

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

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 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

Lemon Cream Sauce

• Carefully wipe out the pan and turn to medium heat, add in the ghee

  Then add in the shallots and garlic, let saute 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!

Notes

Tips for pan searing salmon:

• 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

Course: Main Course

Cuisine: American

Keyword: clean eating, dairy free, gluten free, keto, low carb, paleo, whole30

Servings: 4 Servings

Calories: 548kcal

Author: Sara