Creamy Keto Garlic Butter Salmon with Cauliflower Rice – Heart Healthy Low-Carb Recipe

This luxurious keto garlic butter salmon transforms a simple fish fillet into a restaurant-quality meal that’s both satisfying and nutritionally dense. The rich, creamy garlic butter sauce perfectly complements the tender, flaky salmon while keeping your macros on track for ketogenic success.

Paired with fluffy cauliflower rice that soaks up every drop of that heavenly butter sauce, this complete meal delivers the high-fat, low-carb profile your body craves. At just 4 net carbs per serving, you can indulge guilt-free while nourishing your body with premium omega-3 fatty acids and high-quality protein.

Ingredients

• 680g (1.5 lbs / 4 fillets) salmon fillets, skin removed
• 500g (1 lb 2oz / 5 cups) cauliflower rice, fresh or frozen
• 115g (4oz / 8 tbsp) grass-fed butter, divided
• 120ml (4 fl oz / 1/2 cup) heavy cream
• 6 garlic cloves, minced
• 60ml (2 fl oz / 1/4 cup) dry white wine or chicken broth
• 30g (1oz / 1/4 cup) fresh parmesan cheese, grated
• 30g (1oz / 1/2 cup) fresh parsley, chopped
• 15ml (1 tbsp) olive oil
• 10ml (2 tsp) lemon juice
• 5g (1 tsp) sea salt
• 2g (1/2 tsp) black pepper
• 2g (1/2 tsp) paprika
• 1g (1/4 tsp) garlic powder

Instructions

1. Pat salmon fillets completely dry with paper towels and season both sides with salt, pepper, paprika, and garlic powder. Let rest at room temperature for 10 minutes.
2. Heat olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering but not smoking.
3. Carefully place salmon fillets in the hot pan, presentation side down first. Cook undisturbed for 4-5 minutes until golden crust forms.
4. Flip salmon gently using a fish spatula and cook for another 3-4 minutes until internal temperature reaches 145°F (63°C). Remove to a warm plate and tent with foil.
5. Reduce heat to medium and add 30g (2 tbsp) butter to the same pan. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
6. Pour in white wine or broth, scraping up any browned bits from the bottom. Let simmer for 1-2 minutes until slightly reduced.
7. Add heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until sauce begins to thicken.
8. Meanwhile, in a separate large skillet, melt remaining 85g (6 tbsp) butter over medium heat. Add cauliflower rice and season with salt and pepper.
9. Sauté cauliflower rice for 5-6 minutes, stirring frequently, until tender and lightly golden. Remove from heat and stir in half the parsley.
10. Remove garlic cream sauce from heat and whisk in grated parmesan cheese until smooth. Stir in lemon juice and remaining parsley.
11. Taste sauce and adjust seasoning with salt and pepper as needed. The sauce should coat the back of a spoon.
12. Serve salmon immediately over cauliflower rice, generously spooning the creamy garlic butter sauce over both. Garnish with extra parsley if desired.

Nutrition Facts (per serving)

Chef’s Tips

• For perfectly crispy skin-on salmon, start cooking skin-side up first, then flip to finish skin-side down for the last 2-3 minutes. The residual heat will crisp the skin beautifully.
• Don’t overcrowd the pan when cooking salmon – use two skillets if necessary. Overcrowding causes steaming instead of searing, preventing that gorgeous golden crust from forming.
• Make cauliflower rice extra flavorful by squeezing out excess moisture with a clean kitchen towel before cooking, then toasting it until lightly golden for a nutty, rice-like texture.

Health Benefits

This nutrient-dense keto meal provides exceptional health benefits through its omega-3 rich salmon, which supports heart health, brain function, and reduces inflammation throughout the body. The high-quality fats from grass-fed butter and heavy cream help maintain ketosis while providing fat-soluble vitamins A, D, E, and K. Cauliflower rice delivers essential fiber, vitamin C, and antioxidants while keeping carbohydrates minimal, making this dish perfect for blood sugar management and sustained energy levels.

Storage Instructions

Store leftover salmon and cauliflower rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a low oven at 275°F (135°C) for 8-10 minutes to prevent overcooking. The garlic butter sauce can be stored for up to 5 days and reheated slowly on low heat, whisking constantly. For best results, consume within 24 hours as salmon is most delicious when fresh.