Keto salmon with cowboy sauce

Keto salmon with cowboy sauce

Saddle up and say "howdy" to this simple but well-seasoned butter sauce. It's the perfect flavor enhancer for those ol' favorites, salmon and broccoli. Home on the range never tasted so good.

Keto salmon with cowboy sauce

Saddle up and say "howdy" to this simple but well-seasoned butter sauce. It's the perfect flavor enhancer for those ol' favorites, salmon and broccoli. Home on the range never tasted so good.
USMetric
4 servingservings

Ingredients

Salmon and broccoli
  • 1½ lbs 650 g salmon, boneless fillet, cut into portion piecessalmon, boneless fillets, cut into portion pieces
  • salt and pepper
  • 1 tbsp 1 tbsp butter
  • 1 lb 450 g broccoli
Cowboy sauce
  • 7 oz. 200 g butter
  • 1 (½ oz.) 1 (15 g) scallion, finely choppedscallions, finely chopped
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 2 tbsp 2 tbsp Dijon mustard
  • 2 tbsp 2 tbsp fresh parsley, finely chopped
  • 2 tbsp 2 tbsp fresh chives, finely chopped
  • 1 tbsp 1 tbsp cider vinegar
  • 1 tbsp 1 tbsp fresh horseradish, grated
  • 1 tsp 1 tsp dried thyme
  • 1 tsp 1 tsp paprika powder
  • ¼ tsp ¼ tsp ground black pepper
  • 1 pinch 1 pinch cayenne pepper
  • 2 tbsp 2 tbsp heavy whipping cream
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Season the fish with salt and pepper. Fry in butter for a couple of minutes on both sides, until the fish reaches your desired temperature.
  2. Divide the broccoli into florets. Boil the broccoli in a pot with lightly-salted water until fork-tender. Drain and keep warm.
  3. Melt the butter for the sauce in a saucepan over low heat. Add the remaining ingredients, except for the cream, and whisk together.
  4. Before serving, whisk in the cream until the sauce thickens. You can also use an immersion blender at this stage.

Tips

Cook's choice. The salmon can be baked at 350°F (175°C) for 15-20 minutes. It can also be grilled or even poached by simmering it in lightly-salted water if you prefer.

Troubleshooting

If the sauce doesn't thicken you can use the same technique as when you make your own mayonnaise or our quick and easy hollandaise sauce.

1. Crack one egg into a high and narrow mixing bowl or large glass measuring cup or beaker.

2. While using an immersion blender in one hand, use the other hand to slowly pour the butter sauce into the bowl containing the egg (pour the butter in a thin steady stream while you keep blending).

Note that the lowest layer is supposed to get creamy before you bring up the blender to the next layer. The sauce is ready when it's thick and fluffy.

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16 comments

  1. Emily
    Yet another fabulous diet doctor recipe! I love this site. I used Annie's horseradish mustard instead of the dijon and grated fresh horseradish.
  2. 4 comments removed
  3. Jeremy
    The thyme amount was a little overpowering, but otherwise the dish came out great.
  4. Kevin
    My sauce split but it came back together when I added a little more water and whisked again. I whisked with a fork in the end as the oil was splashing everywhere. It was so delicious with the salmon and broccoli and really satisfying. Thanks Diet Doctor!
  5. Susie
    Ok this was delicious and filling. To overcome the sauce separating, I used my stick blender and whizzed it into an emulsion which held together beautifully. Whisking did nothing!
  6. Carl
    I had the same problem with the sauce not coming together. I've tried whisking, stick blender, begging. Nothing worked. My wife however decided to add heavy whipping cream. That did the trick.
  7. Karen
    The trick that worked for me is very low heat on the butter. Don’t let it bubble or brown. Great recipe!
  8. 1 comment removed
  9. Rasul
    This was yummy
  10. Laura
    Sooo good even without the horseradish, thyme, and chives that I didn’t have. Also used dry parsley. Mis-read scallion as shallot, too. And cooked the salmon in bacon/butter yumminess. Five stars.
  11. 3 comments removed
  12. Amelia marks
    I just dumped all the sauce ingredients into the pan and heated on low, whisking as the butter melted. Came together beautifully.
  13. Susie
    Not going to bother with the sauce this time. I’m just going to pour over 1 tablespoon of olive oil with a splash of red wine vinegar, salt and pepper.
  14. Kimberly
    My sauce wouldn't come together, as noted above. BUT, it was still a hit. My younger son and I are the only ones who like salmon, so I make this on nights where only the two of us are home. I wish I'd read the comments first, but the taste of the sauce was excellent.
  15. 1 comment removed
  16. Chantal Shambrook
    I simply added heavy cream and it turned out perfect!!
  17. 1 comment removed
  18. Linda
    I had no problem making the sauce, thanks to reading the success/failure. I used cold butter and added all the rest ingredients then started whisking over medium low heat. And it all came together in a stainless steel sauce pan. Oh! It was yummy😋
  19. 1 comment removed
  20. Barbara Hein
    So delicious, with the previous comments about the sauce separating I added about 1/2 tsp of xanthan gum as a thickener and 1 tsp of curry... will definitely make this again..
    If you have never tried curry with salmon, I totally recommend it 😊
  21. Christy
    I had no trouble with the sauce coming together. I did whisk in 1/4tsp of xantham gum as on reviewer suggested, though. It looks nothing at all Iike the picture, tho I’m sure if I left out the paprika it probably would. Instead it’s a deep, brownish/red sauce. Tasty tho. Next time I’ll half the ACV as it was a bit too strong for me. Otherwise, pretty flavourful.
  22. 3 comments removed
  23. Jill Wallentin Team Diet Doctor
    Hello there!
    Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
    Happy cooking!

    /The recipe team

    P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!

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