Keto Blackened Salmon with Spinach Cream Sauce

Salmon is known for its healthy fat content, which makes it a great fit for a keto lifestyle. I also love that there are so many ways to prepare it! I know baked salmon is a lot of people’s go-to option, but I love the results that you can get by searing it instead. This keto blackened salmon recipe takes advantage of that, using high heat and spices to create a nice crisp exterior. The cream sauce ups the flavor even more and is perfect for serving over veggies.

It would be impossible to make keto blackened salmon without a good spice rub, so that’s the first step here. Although technically you can use standard paprika, I really recommend sticking to smoked paprika for the best flavor. I also recommend using a cast iron skillet if you have one. It will help make sure your oil evenly heats and prevent sticking. With that in mind, cooking the salmon is as simple as brushing the fillets with butter, adding the spice rub, and searing in the pan. That’s it!

Once the keto blackened salmon is done, we can use the rest of the spice rub (and all the flavor left in the skillet) to make the sauce. Similar to my creamy keto parmesan crusted chicken recipe, we’ll saute some onion and garlic and then deglaze the pan with broth. Cream (of course) and parmesan will make the sauce rich and creamy to compliment the salmon.

Because of the veggies in the sauce, this dish works as a meal on its own. To really complete it though, I would recommend serving with another veggie side. Cauliflower rice is my personal favorite. You can also go for zucchini noodles, steamed broccoli, or roasted squash.

Looking for more keto salmon recipes? Try this Keto Pesto Salmon with Roasted Veggies.

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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!
Course Main Course
Cuisine American, Cajun
Keyword salmon
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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

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