This delicious, flavorful pan seared salmon dish is the perfect weeknight dinner. And, when you pair it with my healthy lemon butter cream sauce, it’ll make you do the chef’s kiss! Best of all, you can make it using only one pan, which makes for super easy clean up.
And, to cut back on the dairy, I’ll be using coconut cream, but feel free to use heavy cream if you prefer that. This pan seared salmon dish is gluten free, grain free, low carb, and Keto friendly.
I must say… I love salmon! So, I’ve made lots of healthy salmon dishes in my life, but this one easily takes the #1 spot. It only takes about 20 minutes to make and it’ll have you feeling like you’re at a 5-star restaurant.
If you’re not a fan of salmon, feel free to swap it out with any type of fish. You can also use shrimp or even chicken breasts for this dish. It’s very versatile.
WHAT YOU’LL NEED TO MAKE THIS PAN SEARED SALMON RECIPE
Sometimes, less is more, especially with salmon dishes. We want to keep the salmon the star of the show and use a simple lemon butter cream sauce to compliment it. Here’s what you’ll need…
- Salmon – I prefer using individual salmon filets for this recipe, but you can also use one large filet.
- Butter – This adds so much flavor & moisture to this dish. Feel free to use ghee if you want to eliminate most of the lactose and casein.
- Lemon – Add the juice from a lemon takes the flavor up a notch and really compliments the buttery flavor.
- Coconut Cream – To cut back on dairy, I like using coconut cream, but feel free to use heavy cream.
- Garlic & Herbs – This is where a lot of the flavor comes in. The garlic and parsley mix perfectly with the lemon, butter, and cream to round out all of the flavors.
WHICH TYPE OF SALMON TO USE
When choosing salmon, it’s important to consider both the quality and type of salmon.
- Wild-Caught Salmon: If I’m going to be eating salmon, I always try to avoid farm-raised and opt for wild-caught. Yes, it’s more expensive but farm raised salmon may contain pollutants, toxins, and antibiotics due to the farming conditions.
- Types of Salmon: There are several different types of salmon available, such as sockeye, king, atlantic, etc. so it can get confusing. My favorites are sockeye salmon and king salmon. But, because king salmon is so expensive, I usually stick to sockeye.
HOW TO MAKE CRISPY SALMON SKIN
You can certainly leave the skin on for this pan seared salmon recipe, but today I’m going to show y’all how to make crispy salmon fish skin to serve alongside the salmon. It’s actually quite tasty too!
- Step 1: Remove salmon skin. Using a sharp knife, you’ll want to remove the salmon skin from the flesh. And, make sure you remove as much of the flesh as possible; otherwise, it won’t crisp up.
- Step 2: Place salmon skin onto a lined baking sheet. Lightly brush avocado oil onto the skin and season with sea salt and pepper.
- Step 3: Bake salmon skins. Let cool completely before serving. Once cooled, they should be extra crispy.
PAN SEARED SALMON RECIPE VIDEO
WANT MORE HEALTHY DINNER RECIPES?
If you’re on the search for more healthy dinner ideas, here’s a few of my favorites.
- Sweet Potato Taco Skillet (paleo & grain free)
- Turkey Chili Stuffed Sweet Potato (Paleo & Grain Free)
- Grain Free Turkey Meatloaf (high protein & paleo)
- Hearty Beef ‘n Bacon Chili (bean free & low carb)
- Comforting Turmeric Golden Soup (dairy free)
- Crockpot Chicken Enchilada Soup (dairy free & gluten free)
It looks delicious! Thanks so much…I noticed you use some really pretty skillets with their lids…If I can ask, What brand of cookware do you use? Thanks again