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

This luxurious creamy garlic butter salmon paired with perfectly seasoned cauliflower rice delivers restaurant-quality flavors while keeping your macros in check. The rich, velvety sauce made with heavy cream and fresh herbs creates an indulgent experience that doesn’t compromise your ketogenic lifestyle.

Packed with heart-healthy omega-3 fatty acids and anti-inflammatory compounds, this dish proves that eating keto can be both nutritious and incredibly satisfying. The cauliflower rice provides a fluffy, grain-free base that soaks up every drop of that incredible garlic butter sauce.

Ingredients

• 680g (1.5 lbs / 4 fillets) salmon fillets, skin removed
• 500g (1 lb 2oz / 4 cups) cauliflower florets
• 120ml (4 fl oz / ½ cup) heavy cream
• 60g (2oz / 4 tbsp) butter, divided
• 30ml (1 fl oz / 2 tbsp) olive oil
• 4 cloves garlic, minced
• 60ml (2 fl oz / ¼ cup) dry white wine
• 30g (1oz / ¼ cup) fresh parmesan cheese, grated
• 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) paprika
• 30ml (1 fl oz / 2 tbsp) fresh lemon juice

Instructions

1. Step 1: Pat salmon fillets dry with paper towels and season both sides with 3g (¾ 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. Alternatively, grate using the large holes of a box grater.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully add salmon fillets and cook for 4-5 minutes without moving them.
4. Step 4: Flip salmon fillets and cook for another 3-4 minutes until internal temperature reaches 63°C (145°F). Remove to a plate and tent with foil.
5. Step 5: In the same skillet, reduce heat to medium and add 30g (2 tbsp) butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.
6. Step 6: Add cauliflower rice to the skillet with remaining 2g (¼ tsp) salt. Cook for 4-5 minutes, stirring occasionally, until tender but not mushy.
7. Step 7: Push cauliflower to one side of the pan. Add white wine to the empty space and let it simmer for 1 minute to cook off alcohol.
8. Step 8: Pour in heavy cream and add fresh thyme. Stir everything together and simmer for 2-3 minutes until sauce thickens slightly.
9. Step 9: Remove from heat and stir in remaining 30g (2 tbsp) butter, parmesan cheese, and fresh parsley until well combined.
10. Step 10: Taste and adjust seasoning with salt, pepper, and lemon juice as needed.
11. Step 11: Divide cauliflower rice mixture among 4 plates and top each with a salmon fillet.
12. Step 12: Drizzle any remaining pan sauce over the salmon and garnish with additional fresh parsley and lemon wedges before serving.

Nutrition Facts (per serving)

Chef’s Tips

• For perfectly crispy salmon skin, leave it on during cooking and place skin-side down first. The skin will protect the delicate flesh and can be easily removed after cooking if desired.
• Don’t overcrowd the cauliflower rice in the pan – if needed, cook it in two batches to prevent steaming and ensure a fluffy, rice-like texture rather than mushy cauliflower.
• Let the salmon rest for 2-3 minutes after cooking to allow the juices to redistribute, ensuring each bite is moist and flavorful. The residual heat will finish cooking it perfectly.

Health Benefits

This nutrient-dense meal provides exceptional omega-3 fatty acids from salmon, which support brain health, reduce inflammation, and promote cardiovascular wellness. The cauliflower delivers vitamin C, folate, and powerful antioxidants while keeping carbohydrates minimal for optimal ketosis. The healthy fats from butter and cream support hormone production and nutrient absorption, while garlic offers immune-boosting compounds and natural antibacterial properties.

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 with a splash of cream to restore the sauce consistency. For best results, consume within 24 hours as salmon is most flavorful when fresh.