Salmon in a silky garlic cream sauce feels like restaurant food but is surprisingly easy to make at home. This version skips the heavy carbs and leans on simple ingredients you probably already have. It’s rich without being too heavy, and the garlic brings warm, cozy flavor that pairs perfectly with tender salmon.
You’ll have dinner on the table in under 30 minutes, with a dish that tastes like you spent all afternoon on it. Serve it over cauliflower rice, sautéed greens, or a crisp salad, and you’re set.
Low Carb Creamy Garlic Salmon - Rich, Comforting, and Weeknight-Friendly
Ingredients
- 4 salmon fillets (about 5–6 ounces each), skin-on or skinless
- Salt and black pepper
- 2 tablespoons olive oil (or avocado oil)
- 2 tablespoons unsalted butter
- 4–5 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 3/4 cup heavy cream
- 1/2 cup chicken or vegetable broth (low-sodium)
- 1/3 cup freshly grated parmesan cheese
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, plus extra wedges for serving
- 1 cup baby spinach or chopped kale (optional add-in)
- 2 tablespoons chopped fresh parsley (or chives)
- 1/2 teaspoon smoked paprika (optional, for seasoning the salmon)
- Lemon zest (optional, for extra brightness)
Instructions
- Prep the salmon: Pat the fillets dry with paper towels. Season both sides with salt, pepper, and smoked paprika if using. Dry surfaces sear better, giving a crisp crust.
- Sear the salmon: Heat olive oil in a large skillet over medium-high. Place salmon in the pan, presentation side down. Cook 3–4 minutes until golden, then flip and cook another 2–4 minutes, depending on thickness. Transfer to a plate and tent loosely with foil.
- Start the sauce base: Lower heat to medium. Add butter to the same skillet. Stir in minced garlic and red pepper flakes. Cook 30–60 seconds until fragrant, stirring so the garlic doesn’t burn.
- Deglaze and simmer: Pour in the broth and scrape up any browned bits. Let it bubble for 1–2 minutes to reduce slightly.
- Add cream and flavor boosts: Stir in heavy cream, Dijon, and parmesan. Simmer gently 2–3 minutes, stirring, until the sauce thickens. It should coat the back of a spoon.
- Brighten it up: Add lemon juice and a pinch more salt and pepper to taste. If using greens, stir them in now and cook until just wilted, about 1 minute.
- Finish the dish: Return salmon to the pan, nestling fillets into the sauce. Spoon sauce over the top and warm for 1–2 minutes. Sprinkle with chopped parsley and a little lemon zest if you like.
- Serve: Plate salmon with extra sauce. Great over cauliflower rice, roasted asparagus, or sautéed zucchini ribbons.
What Makes This Recipe So Good
- Fast and fuss-free: From pan to plate in about 25 minutes, perfect for weeknights.
- Low-carb and satisfying: Creamy sauce, flaky salmon, and no unnecessary starches.
- Restaurant-quality flavor: Garlic, lemon, and parmesan add depth without complicating the recipe.
- Flexible: Works with skin-on or skinless salmon, and you can easily swap in spinach, mushrooms, or zucchini.
- Meal-prep friendly: Reheats well for lunch the next day with the right storage tips.
Shopping List
- 4 salmon fillets (about 5–6 ounces each), skin-on or skinless
- Salt and black pepper
- 2 tablespoons olive oil (or avocado oil)
- 2 tablespoons unsalted butter
- 4–5 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 3/4 cup heavy cream
- 1/2 cup chicken or vegetable broth (low-sodium)
- 1/3 cup freshly grated parmesan cheese
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, plus extra wedges for serving
- 1 cup baby spinach or chopped kale (optional add-in)
- 2 tablespoons chopped fresh parsley (or chives)
- 1/2 teaspoon smoked paprika (optional, for seasoning the salmon)
- Lemon zest (optional, for extra brightness)
Instructions
- Prep the salmon: Pat the fillets dry with paper towels. Season both sides with salt, pepper, and smoked paprika if using.
Dry surfaces sear better, giving a crisp crust.
- Sear the salmon: Heat olive oil in a large skillet over medium-high. Place salmon in the pan, presentation side down. Cook 3–4 minutes until golden, then flip and cook another 2–4 minutes, depending on thickness.
Transfer to a plate and tent loosely with foil.
- Start the sauce base: Lower heat to medium. Add butter to the same skillet. Stir in minced garlic and red pepper flakes.
Cook 30–60 seconds until fragrant, stirring so the garlic doesn’t burn.
- Deglaze and simmer: Pour in the broth and scrape up any browned bits. Let it bubble for 1–2 minutes to reduce slightly.
- Add cream and flavor boosts: Stir in heavy cream, Dijon, and parmesan. Simmer gently 2–3 minutes, stirring, until the sauce thickens.
It should coat the back of a spoon.
- Brighten it up: Add lemon juice and a pinch more salt and pepper to taste. If using greens, stir them in now and cook until just wilted, about 1 minute.
- Finish the dish: Return salmon to the pan, nestling fillets into the sauce. Spoon sauce over the top and warm for 1–2 minutes.
Sprinkle with chopped parsley and a little lemon zest if you like.
- Serve: Plate salmon with extra sauce. Great over cauliflower rice, roasted asparagus, or sautéed zucchini ribbons.
How to Store
- Refrigerate: Cool completely, then store salmon and sauce together in an airtight container for up to 3 days.
- Reheat gently: Warm on low in a covered skillet with a splash of broth or cream to loosen the sauce. Avoid high heat to keep the salmon from drying out and the sauce from splitting.
- Do not freeze the sauce: Cream-based sauces can separate when frozen.
If you must freeze, freeze the salmon plain and make the sauce fresh.
Health Benefits
- Omega-3 fats: Salmon is rich in EPA and DHA, which support heart, brain, and joint health.
- High-quality protein: Helps with satiety and muscle maintenance while keeping carbs low.
- Lower sugar impact: With minimal carbs, this dish avoids blood sugar spikes and pairs well with a low-carb lifestyle.
- Vitamins and minerals: Salmon provides B vitamins, selenium, and potassium; leafy greens add fiber and micronutrients.
Common Mistakes to Avoid
- Overcooking the salmon: Aim for moist and flaky, not dry. Pull it when it reaches 125–130°F and let it rest; it will carryover cook slightly.
- Boiling the cream: Keep the sauce at a gentle simmer. A rapid boil can cause it to break or become grainy.
- Skipping the pan fond: Those browned bits add big flavor.
Deglaze the pan well with broth before adding cream.
- Using pre-shredded parmesan: It often contains anti-caking agents that resist melting. Freshly grated parmesan gives a smoother sauce.
- Not drying the fish: Moisture prevents a good sear. Pat thoroughly before seasoning.
Variations You Can Try
- Mushroom and thyme: Sauté sliced cremini mushrooms after the garlic, add a pinch of dried thyme, then proceed with cream and parmesan.
- Lemon-caper twist: Stir in 1–2 tablespoons of drained capers with the lemon juice for a briny pop.
- Tuscan-style: Add sun-dried tomatoes and spinach to the sauce, and finish with extra herbs like basil.
- Dairy-light version: Swap half the cream for unsweetened almond milk and add 1 extra tablespoon of parmesan to keep it rich with fewer calories.
- Herb-forward: Finish with dill and chives instead of parsley for a fresh, bright profile.
- Spicy: Increase red pepper flakes or add a dash of hot sauce to the sauce base.
FAQ
Can I use frozen salmon?
Yes. Thaw it overnight in the fridge or under cold running water in its packaging.
Pat dry very well before cooking to get a good sear.
What can I use instead of heavy cream?
For a lighter option, use half-and-half and simmer a little longer to thicken, or use coconut cream for a dairy-free twist. Note that coconut will add a mild sweetness.
How do I know when the salmon is done?
The flesh should turn opaque and flake easily with a fork. An instant-read thermometer should read about 125–130°F in the thickest part for medium doneness.
Can I make this without parmesan?
Yes.
The sauce will be slightly thinner, but you can reduce it a bit longer. A tablespoon of cream cheese can add body if you want a similar richness.
What sides go well with this?
Try cauliflower rice, sautéed green beans, roasted broccoli, zucchini noodles, or a simple arugula salad with lemon and olive oil.
Will the sauce split when reheating?
It can if overheated. Rewarm slowly on low with a splash of broth or cream, stirring gently until smooth.
Is this suitable for keto?
Yes.
It’s low in carbs and high in healthy fats and protein. Check labels on broth and mustard to avoid hidden sugars.
Wrapping Up
This Low Carb Creamy Garlic Salmon is the kind of meal that checks every box: quick, comforting, and full of flavor. The garlic cream sauce delivers a cozy, restaurant-quality finish without complicated steps.
Keep the ingredients on hand, and this becomes a reliable go-to for busy nights or an easy date-night dinner. Serve it with simple low-carb sides, and you’ll have a balanced, satisfying plate in no time.