Description
This creamy salmon recipe is a guaranteed family favorite. Flaky, tender salmon is smothered in a tangy garlic cream sauce, and, the best part is, everything is done in 30 minutes or less!
Ingredients
Scale
- 4 (4-6 ounce) salmon filets
- 2 tablespoons ghee
- 1 cup yellow onion, diced
- 1 whole head of garlic, peeled
- 1 tablespoon lemon juice
- 1/2 cup chicken broth
- 15 ounce can of full fat coconut milk, unsweetened
- 1 teaspoon fresh thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Pat salmon filets dry with a paper towel. Season flesh side with salt and pepper.
- Heat a large skillet to medium high heat. Add 1 tablespoon of ghee and add salmon to skillet skin side down.
- Pan sear salmon for 4-5 minutes. Gently flip salmon and sear on the flesh side for 2 minutes. Remove salmon from pan and let rest of a plate.
- Reduce heat to medium, then immediately add remaining tablespoon of ghee and all of your whole garlic cloves. Saute cloves for 3-4 minutes, stirring around the pan occasionally to brown the outside.
- Once garlic is slightly browned, add yellow onion to pan. Saute for 1-2 minutes, until translucent.
- Next, add in chicken broth, lemon juice and fresh thyme. Stir and bring to a simmer, reduce by the mixture by half.
- Slowly add in coconut milk and stir until combined. Season with salt to taste.
- Add salmon back to pan and simmer for an additional 2 minutes.
- Garnish with chopped parsley or basil and serve!
Notes
- To store. Once the salmon has cooled, keep it in the fridge in an airtight container for 2-3 days.
- To reheat. I usually just use the microwave, but you could also reheat your salmon with cream sauce in a pan on the stovetop over medium heat until it reaches the desired temperature.
Nutrition
- Serving Size: 1 salmon filet + sauce
