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Low Carb Creamy Garlic Salmon - Rich, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Deglaze and simmer: Pour in the broth and scrape up any browned bits. Let it bubble for 1–2 minutes to reduce slightly.
  5. 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.
  6. 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.
  7. 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.
  8. Serve: Plate salmon with extra sauce. Great over cauliflower rice, roasted asparagus, or sautéed zucchini ribbons.