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5 from 3 votes

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

Ingredients

  • 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

Instructions

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.

Notes

  • 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.

Nutrition

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