Servings: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 4 Salmon filets – 4oz/113g each
- ½ cup Butter (salted)
- 3 tablespoons Heavy cream
- 3 tablespoons Chicken broth
- 3 tablespoons Lemon juice
- 3 tablespoons Parsley – chopped
- 1 clove Garlic – minced
- 1 tablespoon Cooking oil
- Salt and pepper
Instructions
- Preheat oil in a nonstick pan
- Prepare salmon filets and season with salt and pepper
- Place salmon filets, skin side up, and cook for 3-4 minutes. Flip the salmon and cook for 2-3 minutes, depending on the thickness.
- Remove the salmon and cover it with foil to stay warm.
- In the same pan, sauté the minced garlic and add chicken stock and lemon juice. Simmer until the liquid is reduced to half.
- Stir in the heavy cream and turn off the heat.
- Keep the pan on the warm burner and slowly add the butter one chunk at a time, stirring until the butter is combined. Keep adding butter until all is incorporated.
- Spoon the sauce over the warm salmon and sprinkle with parsley.
Other Keto Salmon Recipes
Nutrition Facts
Calories: 511kcal
Carbohydrates: 1g
Protein: 26g
Fat: 45g
Saturated Fat: 20g
Polyunsaturated Fat: 21g
Transfat: 1g
Cholesterol: 145mg
Sodium: 302mg
Sugar: 1g
Net Carbohydrates: 1g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Salmon with Lemon Butter Sauce
Never keep cooked fish at room temperature for longer than two hours; always put cooked salmon in the refrigerator within two hours of cooking. Cooked salmon can also be frozen for extended storage.