Keto Marry Me Salmon

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Ingredients

For the Salmon:

• 4 (6-oz / 170g each) skinless salmon fillets (skin-on works too—see notes)

• 1 teaspoon sea salt

• ½ teaspoon black pepper

• 1 teaspoon smoked paprika

• 2 tablespoons avocado oil (or coconut oil)

For the Creamy Sun-Dried Tomato Sauce:

• 2 tablespoons unsalted butter

• 4 cloves garlic, minced

• ⅓ cup oil-packed sun-dried tomatoes, drained and chopped

• ½ cup chicken or vegetable broth (low-sodium)

• 1 cup heavy cream (full fat)

• 2 ounces full-fat cream cheese, softened and cubed

• ½ cup finely grated Parmesan cheese (fresh is best)

• 1 teaspoon dried oregano

• ½ teaspoon red pepper flakes (optional for gentle warmth)

• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

• ¼ cup fresh basil, chopped (for garnish)

• 2 tablespoons fresh parsley, chopped (for garnish)

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Nutrition Information (Per Serving – 1 fillet + ¼ of sauce)

Approximations based on 4 servings

Note: Nutritional values vary by exact brands and salmon size. Always calculate based on your specific ingredients.

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Instructions

Intensity Level: Medium – Focus on searing and sauce timing.

Step 1: Prepare the salmon (2 minutes)
Pat each salmon fillet completely dry with paper towels. Moisture is the enemy of a good sear. Season both sides generously with salt, pepper, and smoked paprika.

Step 2: Sear the salmon (6–8 minutes)
Heat a large stainless steel or cast-iron skillet over medium-high heat. Add avocado oil. When the oil shimmers, carefully place the salmon fillets in the pan (presentation side down if they have a nicer side).
Sear undisturbed for 4 minutes until a deep golden crust forms. Flip gently and cook another 3–4 minutes for medium or 5 minutes for well-done. The internal temperature should reach 135°F (57°C) for medium, 145°F (63°C) for well. Remove salmon to a plate; set aside.

Step 3: Start the sauce (intensity picks up) (3 minutes)
Reduce heat to medium. In the same skillet, melt butter. Add minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant—do not brown the garlic. Scrape up any browned bits from the salmon; that’s pure flavor.

Step 4: Build the creamy base (4 minutes)
Pour in the broth, stirring to deglaze. Simmer for 1 minute. Reduce heat to low. Whisk in heavy cream and softened cream cheese. Stir constantly until the cream cheese fully melts (about 2 minutes).
Add Parmesan cheese, oregano, and red pepper flakes (if using). Keep whisking until the sauce is smooth and slightly thickened. Taste and adjust salt/pepper.

Step 5: Bring it all together (2 minutes)
Gently return the seared salmon fillets to the skillet, nestling them into the sauce. Spoon sauce over each fillet. Sprinkle with fresh thyme leaves. Simmer on low for 2 minutes to let the flavors marry (pun intended). The sauce will cling beautifully to the salmon.

Step 6: Finish and serve (1 minute)
Remove from heat. Garnish generously with fresh basil and parsley. Serve immediately.