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 in ketosis. The rich, velvety sauce made with heavy cream and fresh herbs perfectly complements the omega-3 packed salmon, creating a satisfying meal that supports your low-carb lifestyle.

Not only is this dish incredibly delicious, but it’s also loaded with anti-inflammatory properties from the salmon’s omega-3 fatty acids and garlic’s natural compounds. The cauliflower rice provides a perfect low-carb base that soaks up all those amazing flavors while keeping net carbs under 6 grams per serving.

Ingredients

• 680g (1.5 lbs / 4 fillets) salmon fillets, skin removed
• 500g (1 lb 2oz / 4 cups) cauliflower florets
• 240ml (8 fl oz / 1 cup) heavy cream
• 113g (4oz / 8 tbsp) unsalted butter
• 6 garlic cloves, minced
• 60ml (2 fl oz / 1/4 cup) dry white wine
• 30g (1oz / 1/2 cup) fresh parmesan cheese, grated
• 15g (0.5oz / 2 tbsp) fresh parsley, chopped
• 15ml (1 tbsp) olive oil
• 5g (1 tsp) sea salt
• 2g (1/2 tsp) black pepper
• 2g (1/2 tsp) paprika
• 1g (1/4 tsp) red pepper flakes

Instructions

1. Step 1: Season salmon fillets with salt, pepper, and paprika on both sides. Let rest at room temperature for 10 minutes.
2. Step 2: Pulse cauliflower florets in a food processor until they resemble rice-sized pieces. Set aside.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and cook for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
4. Step 4: In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Once melted, add minced garlic and cook for 1 minute until fragrant.
5. Step 5: Pour in white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
6. Step 6: Add heavy cream and red pepper flakes, whisking constantly. Simmer for 3-4 minutes until sauce begins to thicken.
7. Step 7: Stir in grated parmesan cheese and half of the fresh parsley. Season with salt and pepper to taste.
8. Step 8: In a separate large skillet, melt remaining butter over medium heat. Add cauliflower rice and cook for 5-6 minutes, stirring frequently.
9. Step 9: Season cauliflower rice with salt and pepper, then remove from heat.
10. Step 10: Return salmon to the cream sauce and gently spoon sauce over fillets to warm through, about 1-2 minutes.
11. Step 11: Divide cauliflower rice among four plates and top each with a salmon fillet.
12. Step 12: Drizzle generously with the creamy garlic butter sauce and garnish with remaining fresh parsley before serving immediately.

Nutrition Facts (per serving)

Chef’s Tips

• Don’t overcook the salmon – it should flake easily but still be slightly translucent in the center for optimal texture and moisture.
• Make sure your cauliflower rice is completely dry after processing to prevent the dish from becoming watery. Pat with paper towels if necessary.
• For extra richness, finish the cream sauce with a tablespoon of cold butter whisked in just before serving – this creates a beautiful glossy finish.

Health Benefits

This nutrient-dense meal provides exceptional anti-inflammatory benefits through salmon’s high omega-3 content, particularly EPA and DHA, which support heart health and brain function. The garlic offers allicin compounds that boost immune system function and may help reduce blood pressure. Cauliflower delivers vitamin C, vitamin K, and folate while remaining extremely low in carbohydrates, making this dish perfect for ketosis maintenance and blood sugar stability.

Storage Instructions

Store leftover salmon and cauliflower rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream to refresh the sauce. The cream sauce may separate when reheated, so whisk vigorously or add fresh cream as needed. Not recommended for freezing as the cream sauce will break upon thawing.