Keto Blackened Salmon with Creamy Spinach Sauce
This keto blackened salmon recipe is paired with a flavorful creamy sauce. Make in one pan and serve over cauliflower rice, zucchini noodles, or another veggie side!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Cajun
Keyword: salmon
Servings: 4
Calories: 605kcal
- 4 portions salmon fillet about 5-6oz each
- 1 tbsp butter melted
- 2 tbsp olive oil
Blackened Salmon Seasoning
Spinach Cream Sauce
- 1.5 tbsp butter
- 3 tbsp red onion diced
- 4 cloves garlic minced
- 2 ounces sun-dried tomatoes drained and roughly chopped
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup half and half or additional heavy cream
- 5 ounces fresh baby spinach
- 2 ounces fresh parmesan shredded or grated
- 1 tbsp lime juice
- salt and pepper to taste
Prep the Salmon
Combine all seasoning ingredients in a small bowl.
Pat salmon dry to remove excess moisture. Brush each portion with melted butter, then season all over with the spice rub (about 1.5-2 tsp of seasoning per fillet). Reserve remaining seasoning for the sauce.
Heat olive oil in a large skillet over medium high heat. When oil is hot, add salmon to skillet skin side up. Sear for 4 minutes.
Reduce heat to medium. Flip salmon, and cook for an additional 4 minutes or until cooked through. Remove salmon from pan and set aside.
Spinach Cream Sauce
Melt butter in the remaining oil/seasoning left in the pan. Add onion and saute until softened, about 2 minutes.
Add garlic and sun-dried tomatoes, and cook for an additional 2 minutes, stirring regularly.
Add chicken broth to deglaze the pan, scraping up any browned bits at the bottom. Simmer until reduced, about 3 minutes.
Reduce heat to medium low. Add cream, half & half, and remaining spice rub to pan. Stir to combine, and simmer until heated through, 2-3 minutes.
Add spinach and simmer until wilted, about 2 minutes. Add parmesan, and continue to cook until cheese is melted. Stir lime juice into sauce, and season with salt and pepper to taste.
Keto Blackened Salmon with Cream Sauce
Return salmon to pan (skin side down) and simmer for a final 1-2 minutes, until heated through again.
Optionally, garnish with lime wedges and fresh parsley or cilantro. Serve over cauliflower rice, zucchini noodles, or steamed veggies.
- For best results, remove salmon from the fridge 10-15 minutes before cooking to allow it to approach room temperature.
- You can use skinless or skin-on fish for this keto blackened salmon recipe, depending on your preferences. If using skinless, butter and season both sides.
- To get a nice crisp crust on your keto blackened salmon, try not to disturb it while searing. Let the pan/oil do the work, and you shouldn't have trouble with sticking.
- The sun-dried tomatoes can be swapped out for fire-roasted diced tomatoes or left out entirely.
Calories: 605kcal | Carbohydrates: 8g | Protein: 38g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 687mg | Potassium: 248mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4100IU | Vitamin C: 14.9mg | Calcium: 310mg | Iron: 1.3mg