Lemon Garlic Butter Salmon with Creamy Cauliflower Mash Recipe

Introduction

This Lemon Garlic Butter Salmon with Cauliflower Mash is a deliciously creamy and bright meal perfect for any night of the week. The rich, buttery salmon pairs beautifully with the smooth, garlicky cauliflower mash, creating a satisfying and wholesome dish.

Ingredients

• 4 salmon fillets (6–8 oz each), wild-caught Atlantic or sockeye
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter
• 6 cloves garlic (4 minced for sauce, 2 minced for mash)
• Juice of 1 lemon (about 3 tablespoons)
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• Kosher salt and freshly ground black pepper
• Pinch of paprika (optional)
• 1 large head of cauliflower, chopped into florets
• 3 tablespoons butter or ghee
• ¼ cup heavy cream, half-and-half, or unsweetened almond milk
• Pinch of nutmeg
• White pepper and salt, to taste
• 2 tablespoons grated Parmesan or 1 tablespoon nutritional yeast (optional)
• 1 tablespoon capers or splash of white wine (optional)

Instructions

1. Step 1: Remove leaves and core from the cauliflower, then cut into 1½-inch florets.
2. Step 2: Bring a large pot of salted water to a boil. Add cauliflower and cook for 10–12 minutes until very tender, or steam for about 15 minutes. Drain thoroughly and let sit for 2–3 minutes.
3. Step 3: In a small saucepan, melt 3 tablespoons of butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute without browning. Pour in ¼ cup heavy cream (or alternative) and warm gently. Remove from heat, then stir in a pinch of nutmeg, salt, and white pepper.
4. Step 4: Transfer the cooked cauliflower to a food processor or blender. Add the warm cream mixture and blend until smooth, pulsing first to avoid over-processing.
5. Step 5: Adjust seasoning to taste. For extra richness, fold in grated Parmesan or nutritional yeast. Keep warm.
6. Step 6: Pat salmon fillets dry and season both sides with kosher salt, black pepper, and paprika if using.
7. Step 7: Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down, press lightly with a spatula, and cook undisturbed for 5–6 minutes until skin is crisp and golden.
8. Step 8: Flip the salmon carefully and cook for 2–4 more minutes until desired doneness is reached. Remove salmon to a plate and tent loosely with foil.
9. Step 9: Reduce heat to medium. In the same pan, melt 4 tablespoons butter, add 4 cloves minced garlic, and sauté for 30–60 seconds until fragrant.
10. Step 10: Stir in lemon juice and lemon zest. Simmer for 1–2 minutes to reduce and meld flavors. Optionally add capers or a splash of white wine. Finish with chopped parsley.
11. Step 11: Return salmon to the pan and spoon the sauce over it to glaze. Warm for 1 minute before serving.
12. Step 12: Serve the salmon over the cauliflower mash and enjoy immediately.

Tips & Variations

• Use ghee instead of butter in the mash for a nuttier flavor and higher smoke point.
• For a dairy-free mash, substitute heavy cream with unsweetened almond milk or other plant-based milks.
• Adding a tablespoon of capers in the sauce gives a lovely tangy contrast to the rich butter.
• To keep the mash silky, avoid over-blending which can make it gluey.
• For extra crisp skin, press the salmon firmly and cook on medium-high heat without moving it for best results.

Storage

Store leftover salmon and cauliflower mash in airtight containers in the refrigerator for up to 2 days. Reheat the mash gently on the stove or in the microwave, stirring occasionally, and warm the salmon briefly in a low oven to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw it completely and pat dry before cooking for the best sear and texture.

How can I make the cauliflower mash creamier?

Adding more heavy cream or butter will increase creaminess. Also, blending the mash while it’s hot helps achieve a smoother texture.

Lemon Garlic Butter Salmon with Creamy Cauliflower Mash Recipe

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★★★★★

4.5 from 120 reviews

This Lemon Garlic Butter Salmon with Cauliflower Mash recipe features perfectly seared salmon fillets glazed in a rich lemon garlic butter sauce paired with a creamy, flavorful cauliflower mash. The buttery, tangy sauce complements the tender, flaky salmon, while the smooth mash adds a comforting, low-carb side dish. This elegant yet simple meal is perfect for a healthy weeknight dinner or a special occasion.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Lemon Garlic Butter Salmon:

• 4 salmon fillets (6–8 oz each), wild-caught Atlantic or sockeye
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• Juice of 1 lemon (about 3 tablespoons), freshly squeezed
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Pinch of paprika (optional)
• 1 tablespoon capers (optional)
• Splash of white wine (optional)

Cauliflower Mash:

• 1 large head cauliflower, cut into 1½-inch florets
• 3 tablespoons butter or ghee
• 2 cloves garlic, minced or whole cloves for roasting
• ¼ cup heavy cream, half-and-half, or unsweetened almond milk
• Pinch of nutmeg
• Salt, to taste
• White pepper, to taste
• 2 tablespoons grated Parmesan cheese or 1 tablespoon nutritional yeast (optional)

Instructions

1. Prepare the Cauliflower: Remove the leaves and core from the cauliflower head, then chop it into uniform florets about 1½ inches in size. This ensures they cook evenly.
2. Cook the Cauliflower: Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 10–12 minutes until very tender when pierced with a fork. Alternatively, steam the florets for about 15 minutes to preserve more nutrients.
3. Drain and Dry: Drain the cooked cauliflower thoroughly in a colander and let it sit for 2–3 minutes to release excess moisture. This prevents the mash from becoming watery.
4. Prepare Garlic Butter Mixture: In a small saucepan, melt 3 tablespoons of butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute without browning to release aroma and flavor.
5. Add Cream and Seasonings: Pour in ¼ cup of heavy cream (or your chosen milk alternative), warm it gently, and then remove from the heat. Stir in a pinch of nutmeg, salt, and white pepper to taste.
6. Blend the Mash: Transfer the cauliflower to a food processor or high-powered blender. Add the warm cream and garlic butter mixture. Blend in batches if necessary, pulsing first then increasing speed until smooth but not gluey.
7. Season and Keep Warm: Taste and adjust seasonings as needed. For richer flavor, fold in 2 tablespoons grated Parmesan cheese or 1 tablespoon nutritional yeast. Keep the mash warm by covering it and placing in a low oven at 200°F.
8. Prepare the Salmon: Pat the salmon fillets dry with paper towels to ensure a good sear. Season both sides generously with kosher salt, black pepper, and a light pinch of paprika if desired.
9. Sear Salmon Skin-Side Down: Heat 1 tablespoon of olive oil in a large non-stick or stainless steel skillet over medium-high heat until shimmering. Place the fillets skin-side down, pressing lightly with a spatula for 10 seconds to ensure contact. Cook undisturbed for 5–6 minutes until the skin is golden and crispy.
10. Flip and Finish Cooking: Carefully flip the fillets using a wide spatula and cook for another 2–4 minutes depending on thickness. Aim for an internal temperature of 125–130°F for medium-rare or up to 145°F for well done. Remove salmon to a plate and loosely tent with foil to rest.
11. Make Lemon Garlic Butter Sauce: Reduce heat to medium in the same pan. Melt 4 tablespoons of butter, add 4 cloves minced garlic, and sauté for 30–60 seconds until fragrant but not browned.
12. Add Lemon and Optional Ingredients: Stir in freshly squeezed lemon juice (about 3 tablespoons) and 1 teaspoon lemon zest. Let simmer for 1–2 minutes to meld flavors and reduce slightly. Optionally, add 1 tablespoon capers or a splash of white wine for extra complexity.
13. Finish and Reheat Salmon: Stir in 2 tablespoons chopped fresh parsley. Return salmon fillets to the pan, spoon the sauce over them to glaze, and warm for about 1 minute if needed.
14. Plate and Serve: Serve the lemon garlic butter salmon hot alongside the creamy cauliflower mash. Garnish with additional parsley or lemon zest if desired.

Notes

• Use wild-caught salmon for better flavor and omega-3 content.
• Patting salmon dry before cooking ensures a crispy skin.
• For dairy-free cauliflower mash, use ghee and unsweetened almond milk; omit Parmesan cheese or use nutritional yeast.
• Do not over-blend cauliflower mash to avoid a gluey texture.
• You can steam the cauliflower instead of boiling to retain more nutrients.
• Adjust lemon juice and zest amounts to your taste preference for brightness.
• Resting salmon briefly after cooking helps retain moisture.
• Optional ingredients like capers and white wine add a sophisticated layer of flavor but can be omitted.

Keywords: Lemon Garlic Butter Salmon, Cauliflower Mash, Healthy Salmon Recipe, Low Carb Side Dish, Easy Dinner, Fish and Vegetables