Creamy Garlic Butter Salmon Recipe - Keto Recipes - How To Cook Salmon

Ingredients

• 3 tablespoons Unsalted Butter (cut into small pieces)
• 2 pieces Salmon Fillets (about 6 oz each, 1¼" thick, skin on)
• 1 teaspoon Old Bay Seasoning (divided, season both sides)
• 1/2 cup Red Bell Pepper (diced)
• 1 small Jalapeño Pepper (diced; can use green jalapeño)
• 1/4 cup Yellow Onion (diced)
• 1/4 cup Sun‑Dried Tomatoes (chopped)
• 4 cloves Garlic (minced)
• 1 teaspoon Fresh Oregano (chopped)
• 1/4 cup Fresh Basil (chopped)
• 1/4 cup Chardonnay (Dry White Wine) (for deglazing)
• 1/2 cup Heavy Cream (full‑fat)
• 1/4 cup Parmesan Cheese (freshly grated)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep all ingredients

   Dice the red bell pepper, jalapeño, and onion. Chop the sun‑dried tomatoes, mince the garlic, slice the fresh oregano and basil. Measure butter, wine, cream, and Parmesan. Pat the salmon dry.

   Time: PT10M

2. Season the salmon

   Sprinkle Old Bay seasoning evenly over both sides of each salmon fillet.

   Time: PT2M

3. Sear salmon – first side

   Heat the skillet over medium‑high heat, add 1½ tbsp butter and let it melt. Place the salmon seasoned side down and cook for about 2 minutes without moving.

   Time: PT2M

   Temperature: Medium‑high

4. Sear salmon – second side

   Flip the fillets, add the remaining Old Bay seasoning to the now‑exposed side, and cook another 2 minutes.

   Time: PT2M

   Temperature: Medium‑high

5. Remove salmon temporarily

   Transfer the partially cooked salmon to a plate and set aside.

   Time: PT1M

6. Sauté vegetables

   In the same skillet, add the diced red pepper, jalapeño, onion, sun‑dried tomatoes, garlic, and oregano. Cook, stirring occasionally, until softened, about 3–4 minutes.

   Time: PT4M

   Temperature: Medium

7. Deglaze with wine

   Pour in the Chardonnay, stirring to loosen any stuck bits. Simmer for 4–5 minutes until the alcohol evaporates and the liquid reduces slightly.

   Time: PT5M

   Temperature: Medium

8. Create the cream sauce

   Stir in the heavy cream, chopped basil, and grated Parmesan. Cook for about 1 minute until the cheese melts and the sauce thickens.

   Time: PT1M

   Temperature: Medium

9. Season the sauce

   Taste the sauce and add salt and pepper as needed.

   Time: PT1M

10. Finish cooking salmon in sauce

    Return the salmon fillets to the skillet, spoon sauce over them, and let simmer for another 4–5 minutes until the salmon is cooked through and the sauce coats the fish.

    Time: PT5M

    Temperature: Medium

11. Serve

    Plate the salmon with plenty of sauce and vegetables. Garnish with extra fresh basil if desired.

    Time: PT1M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

5 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Ghee, Melted coconut oil (keto)
• Instead of Salmon Fillets: Arctic char, Trout
• Instead of Old Bay Seasoning: Sea salt and paprika blend
• Instead of Red Bell Pepper: any color bell pepper
• Instead of Jalapeño Pepper: Serrano pepper, green bell pepper
• Instead of Yellow Onion: white onion, shallots
• Instead of Sun‑Dried Tomatoes: regular tomatoes, finely diced
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fresh Oregano: 1/2 tsp dried oregano
• Instead of Fresh Basil: 1 tbsp dried basil
• Instead of Chardonnay (Dry White Wine): dry white wine alternative, apple cider vinegar diluted 1:3
• Instead of Heavy Cream: coconut cream (keto)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Spatula or Tongs
• Plate
• Grater (optional)
• Wooden Spoon (optional)

Critical Steps — Do Not Skip

• Searing the salmon to develop a crust
• Sautéing vegetables until softened
• Deglazing with Chardonnay and cooking off alcohol
• Incorporating heavy cream, basil, and Parmesan without curdling
• Finishing the salmon in the sauce to meld flavors

Chef Tips from the Video

• Leave the skin on the salmon; it becomes wonderfully crisp and adds flavor.
• Pat the salmon dry before seasoning to achieve a better sear.
• Add a squeeze of fresh lemon juice at the end for brightness (optional).
• Use a splash of chicken broth instead of extra wine if you prefer less alcohol flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3–4 days.

Freezer: Freezing is not recommended because the cream sauce may separate; you can freeze the sauce separately for up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The cream sauce can be prepared up to 2 hours ahead; keep warm on low heat.
• Cooked salmon can be reheated gently in the sauce to prevent drying out.

Frequently Asked Questions