Pan-Seared Salmon with Keto Hollandaise Sauce
Not sure what to cook up for dinner tonight? Tired of the same ole, same ole? This wonderful and super easy-to-make pan-seared salmon with hollandaise sauce is perfect for fish night.
There is much debate on the safety of hollandaise sauce, but rest assured, using the instructions below, you’ll be ok, and your sauce will be magnificent.
Equipment Needed
Very little equipment is needed to whip up this simple pan-seared salmon dish. You most likely already have everything in your kitchen.
- baking sheet
- parchment paper
- blender
- microwave
How to Make Pan-Seared Salmon
Preheat oven to 400ยฐF and line a large, rimmed baking sheet with a piece of parchment paper or a Silpatยฎ baking mat. Place the salmon fillets on the prepared baking sheet and brush with olive oilโseason with salt and black pepper to taste.
Place the baking sheet in the oven to roast for 12-15 minutes or just until the salmon flakes easily. Do not overcook.
Right before the salmon is ready to come out of the oven, add the egg yolks, lemon juice, salt, and cayenne pepper to a high-speed blender and melt the butter in a small saucepan or in the microwave until it is completely liquid and bubbling.
Blend the egg yolks, lemon juice, and seasonings for several seconds, then slowly drizzle the warm, melted butter into the blender while it is still operating. (Once the butter has been added to the blender, the mixture should quickly develop a smooth, creamy consistency. If it is too thick, add a tablespoon of warm water and blend for another couple of seconds).
Taste the sauce and add additional lemon juice, salt, or cayenne pepper, as desired. Pour the sauce into a serving container and set it in lukewarm water until ready to use. (Avoid overly hot water as it will cause the eggs to solidify).
When the cooking time is complete, remove the salmon from the oven and serve immediately with roasted asparagus, broccoli, or your choice of sides. Drizzle some warm hollandaise sauce on top, along with the fresh chives, right before serving.
Perfect Pairing
We all know fish and rice go hand in hand, but we also know that rice is a big no-no on the keto diet. This dish will pair nicely with asparagus, creamed cauliflower, broccoli, or even a hearty salad.
Check out some of these recipes to pair with your pan-seared salmon and hollandaise sauce.
Grilled Summer Vegetable Medley
Pan-Seared Salmon with Hollandaise Sauce
- 4 6-oz. salmon fillets
- 1 T. extra virgin olive oil
- Sea salt and black pepper, to taste
Hollandaise Sauce
- 3 egg yolks
- 1ยฝ T. lemon juice
- 1/8 t. salt
- 1/8 t. cayenne pepper
- 6 T. unsalted butter
- 2 T. fresh chives, chopped
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Pan-Seared Salmon With Hollandaise Sauce
Ingredients
- 4 6 oz. salmon fillets
- 1 tbsp extra virgin olive oil
- Sea salt and black pepper to taste
Easy Hollandaise Sauce
- 3 egg yolks
- 1ยฝ tbsp lemon juice
- โ tsp salt
- โ tsp cayenne pepper
- 6 tbsp unsalted butter
- 2 tbsp fresh, chopped chives
Instructions
- Preheat oven to 400ยฐF and line a large, rimmed baking sheet with a piece of parchment paper or a Silpatยฎ baking mat. Place the salmon fillets on the prepared baking sheet and brush with olive oil. Season with salt and black pepper, to taste.
- Place the baking sheet in the oven to roast for 12-15 minutes, or just until the salmon flakes easily. Do not overcook.
- Right before the salmon is ready to come out of the oven, add the egg yolks, lemon juice, salt, and cayenne pepper to a high-speed blender and melt the butter in a small saucepan or in the microwave until it is completely liquid and bubbling.
- Blend the eggs yolks, lemon juice, and seasonings for several seconds, then slowly drizzle the warm, melted butter into the blender while it is still operating. (Once the butter has been added to the blender, the mixture should quickly develop a smooth, creamy consistency. It if is too thick, add a tablespoon of warm water and blend for another couple of seconds).
- Taste the sauce and add additional lemon juice, salt, or cayenne pepper, as desired. Pour the sauce into a serving container and set it in lukewarm water until ready to use. (Avoid overly hot water as it will cause the eggs to solidify).
- When the cook time is complete, remove the salmon from the oven and serve immediately with roasted asparagus, broccoli, or your choice of sides. Drizzle some warm hollandaise sauce on top, along with the fresh chives right before serving. Enjoy!
