Creamy Garlic Butter Salmon with Cauliflower Rice – Anti-Inflammatory Keto Recipe

This luxurious creamy garlic butter salmon with cauliflower rice delivers restaurant-quality flavors while keeping you firmly in ketosis. The combination of omega-3 rich salmon, healthy fats from butter and cream, and nutrient-dense cauliflower creates the perfect anti-inflammatory meal that satisfies both your taste buds and your health goals.

What makes this recipe truly special is how the garlic-infused butter sauce transforms simple ingredients into an indulgent yet nutritious dinner. Each bite provides essential fatty acids, high-quality protein, and powerful antioxidants from fresh herbs, making it an ideal choice for anyone following a ketogenic lifestyle or simply wanting to reduce inflammation naturally.

Ingredients

• 680g (1.5lbs) salmon fillets, skin removed, cut into 4 portions
• 600g (21oz / 6 cups) cauliflower florets
• 85g (3oz / 6 tbsp) grass-fed butter, divided
• 120ml (4fl oz / ½ cup) heavy cream
• 4 cloves garlic, minced
• 30ml (1fl oz / 2 tbsp) olive oil
• 30ml (1fl oz / 2 tbsp) fresh lemon juice
• 15g (0.5oz / ¼ cup) fresh parsley, chopped
• 5g (1 tsp) sea salt, divided
• 2g (½ tsp) black pepper
• 1g (¼ tsp) paprika
• 60g (2oz / ⅔ cup) parmesan cheese, grated
• 15ml (0.5fl oz / 1 tbsp) avocado oil for cooking

Instructions

1. Step 1: Pulse cauliflower florets in a food processor until they resemble rice-sized pieces. Alternatively, grate using a box grater. Set aside.
2. Step 2: Pat salmon fillets completely dry with paper towels. Season both sides with half the salt, black pepper, and paprika.
3. Step 3: Heat avocado oil in a large skillet over medium-high heat. Once shimmering, add salmon fillets and cook for 4-5 minutes without moving them.
4. Step 4: Flip salmon carefully and cook for another 3-4 minutes until golden and cooked through (internal temp 145°F/63°C). Remove to a plate and tent with foil.
5. Step 5: In the same skillet, reduce heat to medium and add 30g (1oz / 2 tbsp) butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
6. Step 6: Add cauliflower rice to the skillet and season with remaining salt. Cook for 5-6 minutes, stirring occasionally, until tender but not mushy.
7. Step 7: Push cauliflower to one side of the pan. Add remaining butter to the empty space and let it melt completely.
8. Step 8: Pour in heavy cream and lemon juice, stirring to combine with the melted butter. Let it simmer for 1-2 minutes to thicken slightly.
9. Step 9: Mix the cream sauce with the cauliflower rice and add half the parmesan cheese. Stir until well combined and creamy.
10. Step 10: Taste and adjust seasoning with additional salt and pepper if needed.
11. Step 11: Divide cauliflower rice among four plates and top each with a salmon fillet.
12. Step 12: Sprinkle with remaining parmesan cheese and fresh parsley. Serve immediately while hot.

Nutrition Facts (per serving)

Chef’s Tips

• For perfectly crispy salmon skin, leave it on during cooking and remove just before serving – it helps protect the delicate fish and adds extra flavor to the pan.
• Don’t overcook the cauliflower rice! It should retain a slight bite similar to al dente pasta. Overcooked cauliflower becomes mushy and watery.
• Let the salmon rest at room temperature for 10 minutes before cooking to ensure even cooking throughout, and never press down on the fillets while cooking as this releases precious juices.

Health Benefits

This anti-inflammatory powerhouse provides exceptional health benefits through its combination of omega-3 fatty acids from wild salmon, which support heart and brain health while reducing inflammation throughout the body. The high-quality fats from grass-fed butter and heavy cream provide sustained energy and help with nutrient absorption, while cauliflower delivers vitamin C, vitamin K, and folate with minimal carbohydrates. Garlic adds powerful antioxidant and immune-boosting properties, making this meal not just delicious but genuinely therapeutic for those managing inflammation, supporting ketosis, or simply pursuing optimal nutrition.

Storage Instructions

Store leftovers in the refrigerator for up to 3 days in airtight containers, keeping salmon and cauliflower rice separate if possible. Reheat gently in a skillet over low heat or in the microwave at 50% power to prevent overcooking. The cauliflower rice can be frozen for up to 2 months, though the texture will be softer after thawing. For best results, consume fresh salmon within 24 hours of cooking.