Keto Marry Me Salmon – The Creamy Skillet Dinner That'll Steal Your Heart
Ingredients
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), roughly chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated parmesan
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh basil, torn
- Salt and pepper to taste
Instructions
- Pat the salmon fillets completely dry with paper towels on both sides.
- Mix garlic powder, smoked paprika, salt, and pepper together and press firmly onto the flesh side of each fillet.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place salmon fillets flesh-side down and sear undisturbed for 3–4 minutes. Flip and cook another 2–3 minutes. Remove and set aside — they will finish cooking in the sauce.
- Reduce heat to medium. In the same pan, add minced garlic and stir for 30 seconds until fragrant.
- Add sun-dried tomatoes and cook for 1 minute, letting them soften and release their oil.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Add heavy cream and Italian seasoning. Stir and bring to a gentle simmer.
- Add parmesan and stir until fully melted and sauce is smooth. Taste and adjust salt and pepper.
- Nestle salmon fillets back into the sauce. Spoon sauce over each fillet and cook on low heat for 4–5 minutes until salmon is cooked through.
- Finish with fresh torn basil and red pepper flakes. Serve immediately straight from the pan.
Notes
Do not skip patting the salmon dry before searing — this single step is what gives you that golden crust instead of a steamed, pale fillet. Also, keep the heat low once the cream goes in to prevent the sauce from breaking.