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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 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® 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 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.

Loaded Cauliflower Casserole

Grilled Summer Vegetable Medley

Blackened Broccoli

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
  • 1½ 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

Enjoy this scrumptious fish dish with hollandaise sauce.
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 1 servings
Calories: 911kcal

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
  • tbsp lemon juice
  • tsp salt
  • tsp cayenne pepper
  • 6 tbsp unsalted butter
  • 2 tbsp fresh, chopped chives

Instructions

  • Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® 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!

Notes

There is some debate regarding the safety of Hollandaise sauce. Traditional cooking methods involve “cooking” the eggs over very low heat using a double boiler before whisking in the butter. With the blender method described here, it is important to start with very warm, melted butter (it should be bubbling, but not scorched). The stovetop method of melting the butter will give better control in terms of achieving warm and bubbling results without overdoing it. 

Nutrition

Serving: 1serving | Calories: 911kcal | Carbohydrates: 4g | Protein: 10g | Fat: 97g | Saturated Fat: 50g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Trans Fat: 3g | Cholesterol: 766mg | Sodium: 328mg | Potassium: 127mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 2985IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 2mg

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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