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Lemon Garlic Butter Salmon with Creamy Cauliflower Mash Recipe

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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/lemon-garlic-butter-salmon-with-creamy-cauliflower-mash-recipe/