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

This luxurious creamy garlic butter salmon delivers restaurant-quality flavors while keeping you firmly in ketosis. The rich, velvety sauce combines grass-fed butter with aromatic garlic and fresh herbs, creating the perfect complement to omega-3 rich salmon fillets.

Paired with light and fluffy cauliflower rice, this complete keto meal provides anti-inflammatory benefits while satisfying your cravings for comfort food. With only 4g net carbs per serving, it’s an ideal dinner for anyone following a ketogenic or low-carb lifestyle.

Ingredients

• 680g (1.5 lbs) salmon fillets, skin removed, cut into 4 portions
• 500g (1 lb 2oz / 4 cups) cauliflower florets
• 115g (4oz / ½ cup) grass-fed butter, divided
• 6 garlic cloves, minced
• 120ml (4fl oz / ½ cup) heavy cream
• 60ml (2fl oz / ¼ cup) dry white wine
• 30g (1oz / ⅓ cup) fresh parmesan cheese, grated
• 30ml (2 tbsp) extra virgin olive oil
• 15ml (1 tbsp) fresh lemon juice
• 15g (½oz / 2 tbsp) fresh parsley, chopped
• 5g (1 tsp) fresh thyme leaves
• 5g (1 tsp) sea salt, divided
• 2g (½ tsp) black pepper, freshly ground
• 1g (¼ tsp) red pepper flakes
• 1g (¼ tsp) paprika

Instructions

1. Step 1: Pat salmon fillets dry with paper towels and season both sides with 3g (½ tsp) salt, black pepper, and paprika. Let rest at room temperature for 10 minutes.
2. Step 2: Pulse cauliflower florets in a food processor until they resemble rice grains, about 8-10 pulses. Alternatively, grate using a box grater.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Once shimmering, add salmon fillets and cook for 4-5 minutes per side until golden brown and internal temperature reaches 63°C (145°F).
4. Step 4: Remove salmon from skillet and tent with foil to keep warm. Reduce heat to medium.
5. Step 5: Add 30g (2 tbsp) butter to the same skillet. Once melted, add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
6. Step 6: Pour in white wine and lemon juice, scraping up any browned bits. Cook for 2 minutes until slightly reduced.
7. Step 7: Stir in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until sauce begins to thicken.
8. Step 8: Meanwhile, heat remaining 85g butter in a separate large pan over medium heat. Add cauliflower rice and remaining 2g salt.
9. Step 9: Sauté cauliflower rice for 5-6 minutes, stirring frequently, until tender and slightly golden. Remove from heat.
10. Step 10: Remove cream sauce from heat and whisk in parmesan cheese until smooth. Stir in fresh thyme and half the parsley.
11. Step 11: Taste sauce and adjust seasoning with salt and pepper as needed.
12. Step 12: Serve salmon over cauliflower rice, generously spooning the creamy garlic butter sauce over top. Garnish with remaining fresh parsley.

Nutrition Facts (per serving)

Chef’s Tips

• For perfectly cooked salmon, look for an internal temperature of 63°C (145°F) and flesh that flakes easily. The fish will continue cooking slightly after removing from heat, so don’t overcook.
• Don’t skip letting the salmon rest at room temperature before cooking – this ensures even cooking throughout. Cold fish straight from the fridge will cook unevenly.
• Make sure your cauliflower rice isn’t too wet by patting it dry with paper towels after processing. Excess moisture will make the dish soggy and dilute the buttery flavors.

Health Benefits

This anti-inflammatory powerhouse combines omega-3 fatty acids from salmon with the brain-boosting benefits of a ketogenic diet. The high-quality fats support hormone production and nutrient absorption, while keeping blood sugar stable. Cauliflower provides vitamin C and fiber without the carbs, and garlic offers immune-supporting compounds. The healthy fats promote satiety and may help reduce inflammation markers in the body.

Storage Instructions

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of cream if needed. The cauliflower rice can be stored separately for up to 4 days and reheated in the microwave or skillet. For best results, store the sauce separately and reheat gently to prevent separation.