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This Creamy seared Salmon recipe is easy to make and a delicious low-carb salmon dinner recipe that’s so tasty and quick to put together. It is Keto-friendly, made in one pan, and ready in under 30 minutes.

You may like this Creamy Tuscan Shrimp Recipe or this Easy salmon florentine recipe.

4 seared salmon in a creamy white sauce in a pan.
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This easy seared salmon recipe made in a creamy coconut sauce is low in carbs and perfect for those who are on the keto diet. All made in one pan and great if you are into meal preps. Serve it with a side of roasted veggies or some brown rice, quinoa, or other grains. Keep it a low carb meal by serving it with some cilantro lime cauliflower rice.

This sauteed salmon dinner recipe will become one of your favorite recipes that the whole family will enjoy. You will love the easy and simple creamy lime sauce for this pan-seared salmon.

Table of Contents

Recipe Highlight

  • Perfect for meal prepping, this meal will be your go-to meal prep salmon meal once you make it.
  • Tasty: You will love the creamy texture and flavor of this creamy salmon dish.
  • Easy to make and ready in just 30 minutes.
spoon drizzling some creamy sauce over seared salmon in a creamy sauce.

Ingredients you will need

  • Salmon Fillets: use skinless salmon filets if you can
  • Coconut oil or any oil of your choice.
  • Shallot, finely chopped
  • Garlic Cloves
  • Full-fat Canned Coconut Milk
  • Dried Oregano
  • Fresh Lime Juice and Lime Zest
  • Cornstarch
  • Salt and pepper, to taste
  • Fresh chopped cilantro, to garnish
  • Extra lime slices to garnish

How to make this creamy seared salmon

  • Prepare Salmon: First season the salmon with salt and pepper on all sides.
  • Pan Sear: Heat coconut oil in a large non-stick pan over medium heat. Pan sear the salmon until golden brown, about 2-3 minutes per side. The salmon can be undercooked at this point as we will continue to cook it later into the sauce. Set aside on a plate.
  • Make the creamy sauce: Add in the shallot and garlic, and cook for 3-4 minutes, until softens. Meanwhile, in a small bowl, whisk the coconut milk, oregano, lime juice, zest, and cornstarch, until well combined.
  • Combine Salmon with Sauce: Pour the coconut milk mixture into the pan and lower the heat. Season with salt and pepper to taste. Once simmering, return the salmon to the pan, and continue to cook until cooked through and the sauce has thickened.
  • Garnish and serve: Take it off the heat and sprinkle with fresh chopped cilantro and lime slices. Serve while hot and enjoy!
seared salmon filets in a creamy white sauce.

Ways to cook salmon

There are many different ways to cook salmon. It will come down to your preferred method based on how easy and convenient it is for you or even the taste.

  • Grilled: Whether you use coal or gas grill, grilling gives an earthy and smokey flavor. Brush salmon with oil spray or olive oil to prevent sticking and grill with the skin on.
  • Stovetop: I find this to be the easiest way and there are many ways to cook salmon on your stovetop. one way would be to sautee it over medium-high heat with a bit of oil and spices. Another way would be poaching, which eliminates the need to add oils.
  • Oven Roasted: This is a simple and delicious way of cooking many salmon fillets at once. It can be roasted in a dish or pan.
  • Broiling: Another great method of cooking salmon is by broiling it. Gives it that crispy and delicious top without the need to turn the fillets.
  • Baking: This is also another easy method of cooking salmon. Set your oven to 350-400 F and let it bake for about 20 minutes
4 seared salmon filets in a creamy white sauce in a skillet.

Frequently asked questions

What temp should salmon be cooked?

You can check the doneness of salmon by using a fork to check if it flakes easily. If it does then it is ready. But, if you prefer to use a digital thermometer instead, the USDA recommends cooking the salmon to an internal temperature of 145°F. When using a thermometer, measure the thickest part of the fillet.

Is it better to bake or pan fry salmon?

For a crispy outer finish to the salmon, I recommend you pan-fry it instead of baking. It all comes down to a personal preference. If you are making a creamy sauce for the dish, then it would be best to pan fry the salmon and then cook it in the sauce.

Should salmon be room temperature before cooking?

It is recommend to allow the salmon to reach room temperature before cooking so it cooks evenly.

More Salmon Recipes

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4.54 from 13 votes

Pan-Seared Creamy Coconut Lime Salmon

By: Rena
Servings: 4
Prep: 10 minutes
Cook: 20 minutes
0 minutes
Total: 30 minutes
Rate Print
4 salmon filets that are pan-pan-seared in a creamy coconut lime sauce.
Pan-seared salmon fillets in a creamy citrus coconut sauce. Easy to make and ready in 30 minutes.

Ingredients

  • 4 Salmon Fillets
  • 1 tablespoon Coconut Oil
  • 1 Medium Shallot, finely chopped
  • 3-4 Garlic Cloves, minced
  • 1 Cup Full-fat Canned Coconut Milk
  • 1 teaspoon Dried Oregano
  • 2 tablespoons Fresh Lime Juice
  • 1 tablespoon Lime Zest
  • 1 tablespoon Cornstarch
  • Salt and pepper, to taste
  • Fresh chopped cilantro, to garnish
  • Extra lime slices to garnish

Instructions

  • Season the salmon with salt and pepper on all sides.
  • Heat coconut oil in a large non-stick pan over medium heat. Pan sear the salmon until golden brown, about 2-3 minutes per side. The salmon can be undercooked at this point as we will continue to cook it later into the sauce. Set aside on a plate
  • Add in the shallot and garlic, and cook for 3-4 minutes, until softens. Meanwhile, in a small bowl, whisk the coconut milk, oregano, lime juice, zest, and cornstarch, until well combined.
  • Pour the coconut milk mixture into the pan and lower the heat. Season with salt and pepper to taste.
  • Once simmering, return the salmon to the pan, and continue to cook until cooked through and the sauce has thickened.
  • Take it off the heat and sprinkle with fresh chopped cilantro and lime slices. Serve while hot and enjoy!

Video

Notes

Note: this recipe was retested and updated with half the amount of lime juice since it was a bit too overpowering for some. Use 1-2 tablespoons of lime juice.
Substitutes:
  • Coconut milk: if you are on a high-fat keto diet, you may use heavy cream in place of coconut milk.
  • Coconut oil can be replaced with any other neutral oil.
  • Switch out the protein with any other protein like shrimp.

Nutrition

Calories: 429kcalCarbohydrates: 9gProtein: 36gFat: 29gSaturated Fat: 17gCholesterol: 94mgSodium: 86mgPotassium: 1038mgFiber: 2gSugar: 3gVitamin A: 70IUVitamin C: 7.8mgCalcium: 38mgIron: 2.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

Read More About Me

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4.54 from 13 votes (8 ratings without comment)

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Recipe Rating




21 Comments

  1. 5 stars
    This was so delicious!! All the flavors together were incredible! Im pescatarian but I think this sauce would be delicious on chicken too.

    Reply

  2. made this once but what veggie is the replacement for pasta would that be shredded zucchini or cucumber ?

    Reply

  3. Too much lime. Should have listened to my instincts and not put that much. I ruined the salmon I got. :/

    Reply

    1. Hi LK. When we first tested it we loved the citrusy taste of the recipe. We retested this again today with half the amount of the lime and believe would be more suitable for everyone. The recipe is updated.

      Reply

    2. 5 stars
      This dish was soo delicious the whole family loved it!! Thank’s for this recipe,will be making this again.

      Reply

  5. Rena ,
    This salmon recipe was absolutely delicious
    Thank so much for shared your lovely recipes
    My respects,
    Milena

    Reply

  6. 3 stars
    i never rate recipes…but this one was not very good at all. somehow my husband liked it, but i was not a fan

    Reply

      1. This recipe wasn’t bad but 1/4 cup lime juice and 1 tbsp lime zest is wayyy too much for the amount of coconut milk this recipe calls for. I had to end up diluting it with water.

      2. We love it more on the citrus side. I did remake this again and agree that it works best with half the amount of lime. Recipe is updated.

  8. 5 stars
    You are just awesome!!!! I absolutely loved this recipe it was just great!!! You make my lifestyle change easypeasy with all of your recipes, my family loved this as well. Awesome!!

    Reply