Add the parmesan cheese and allow sauce to gently simmer for a another minute or so until the cheese melts and sauce thickens. Add the salmon back into the pan, cover it with the sauce, sprinkle with chopped parsley, and a squeeze of lemon juice.
This keto salmon recipe has tender, flaky salmon that melts in your mouth and a creamy garlic butter sauce that is full of flavor. And this garlic butter salmon has just 2 NET CARBS and is loaded with healthy fats, making this dish the perfect dinner recipe for the keto diet. Pat salmon fillets dry with paper towels.
First, pat the salmon fillets with paper towels to dry them. Then, add some olive oil and a little butter to a large skillet and heat them over medium-high heat. Now, season the salmon fillets with salt, pepper, and smoked paprika and sear them in the hot pan, flesh-side down first (the pink side), for 3-5 minutes on each side.
Whisk about 1/2 – 1 tsp of cornstarch into the light cream or milk before adding it to the skillet to thicken the sauce up a bit. This creamy salmon will last in the refrigerator for 3-4 days if covered tightly. I don’t recommend freezing it because the sauce tends to separate as it thaws.