Keto Crispy Skin Salmon In White Wine Sauce

3.59 from 12 votes

Keto Crispy Skin Salmon In White Wine Sauce

Whether you’re keto or just trying to eat healthier, salmon should be a central part of your diet. This pan-seared salmon is quick and tasty with a delicious creamy white wine sauce!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 374kcal

Author Barbara Bianchi

Ingredients

1 pound of Wild salmon fillets
2 tablespoons of butter
2 tablespoons of avocado oil
salt to taste
juice from a lemon

For sauce:

1/2 cup of white wine
1/2 teaspoon of garlic crushed
juice from a quarter of a lemon
dash of white pepper
1/8 teaspoon of salt
1/4 cup of heavy whipping cream
2 tablespoons of butter
2 teaspoons of capers

Instructions

First dry your salmon with paper towels so that it won't stick to the pan.
1 pound of Wild salmon fillets
Heat oil and butter in a skillet over a medium-high heat.
Glaze the skin with a little oil, as well, and rub it in. Then season the skin with some salt, too.
2 tablespoons of butter, 2 tablespoons of avocado oil, salt to taste
When butter and oil start to sizzle, add salmon, skin side down. Press with your spatula so that the skin will cook evenly.
Now you can season your salmon with salt and squeeze some lemon juice on top too.
Cook for 3 minutes.
juice from a lemon
Then flip and sear the top for 2 minutes more. If your salmon is thick, it may need another minute.
Transfer salmon to a plate and set aside.

For sauce:

Wipe the pan clean and make your sauce in the same pan.
First bring your wine to a simmer and reduce by half the volume. This will take about five minutes. Then add garlic, salt, pepper, and a squeeze of lemon juice.
1/2 cup of white wine, 1/2 teaspoon of garlic, juice from a quarter of a lemon, dash of white pepper, 1/8 teaspoon of salt
Whisk in cream and add the cold butter, one tablespoon at a time. As soon as all the butter is whisked in, stir in your capers and turn off the flame.
1/4 cup of heavy whipping cream, 2 tablespoons of butter, 2 teaspoons of capers
Spoon sauce onto each plate and place salmon skin side up on top of the sauce. Serve and enjoy.

Notes

It’s best to season your salmon just before cooking to prevent drawing out the moisture and breaking down the texture of your fish.

Pan-searing is quick and fast. It goes from almost done to perfectly cooked very quickly. (If it begins to ooze, it’s cooked through and should be removed from the heat immediately.)

Here’s a doneness test: when you see the fish begin to look opaque, slide a pairing knife through one of the seams in the flesh and pry it back to see if it’s lost its transparency.

There should still be some juice, but it will be mostly opaque and flake. The fish will continue to cook even after it’s removed from the heat. By the time you’re ready to serve your salmon it will be cooked through and ready for your sauce.

Fish fillets should be de-boned and descaled. To check, just run your fingers along the flesh surface and the sides. You'll feel if there are any pin bones inside. Pull them out slowly so that you don't tear the flesh. You can use a tweezers if necessary.
If you're cooking more than one piece of salmon, be sure not to crowd the pan. The salmon would just steam instead of sear. Cook in batches if necessary.
If you would like to remove the skin, the seared skin will easily peel off with the spatula.
Leftovers will keep in the fridge in an airtight container for 4-5 days. In my opinion, salmon is even better alongside breakfast eggs.

Nutrition

Calories: 374kcal | Carbohydrates: 1.5g | Protein: 48.4g

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