Keto salmon with cowboy sauce

Keto salmon with cowboy sauce

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


Salmon and broccoli
  • 1½ lbs 650 g salmon, 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 1 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


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.
  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 medium heat. Add the remaining ingredients and simmer for a couple of minutes.
  4. Whisk until the sauce thickens. Lower the heat towards the end. If the sauce doesn't thicken, just whisk again and keep simmering a little longer.


Cook's choice — the salmon can be baked, grilled (to keep the smell out of the house), or even poached by simmering it in lightly-salted water if you prefer.

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  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. Carol
    My cowboy sauce did not come together. It still tasted really good! I whisked and whisked, but it would not get creamy like a sauce. I wonder what I did wrong?
  3. Duncan
    Had the same issue as Carol. Followed exactly but the sauce absolutely refused to come together. Looked nothing like the photo .....
  4. Barbara
    To get the sauce to come together like that, I had the idea to start with a hollandaise sauce base. So i began with a room temperature egg yolk (not in recipe) and the 1Tbl. vinegar (from the recipe) in a metal bowl set on top a pot of simmering water, and whisked the butter in, gradually in small cubes. Once all the butter was all whisked in, I added the other ingredients (already prepped) gradually (except the horseradish which I wasn't in the mood for!) with the whisk. It turned out beautiful and was delicious on both my salmon and asparagus. The sauce left in the pan did break while we were eating dinner, so I would start with 2 egg yolks next time. But we gobbled it up anyway! Kids weren't impressed, but it meant more for us :)
  5. Belinda Hill
    Dear DD,
    The recipes for cowboy sauce are different.
    The cowboy sauce with salmon has the Dijon sauce and vinegar but thefowboy sauce (on its own) doesn’t. Was that deliberate?

    (It’s incredibly delicious w the Dijon and vinegar).

  6. Jeremy
    The thyme amount was a little overpowering, but otherwise the dish came out great.
  7. 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!
  8. 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!
  9. 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.
  10. Karen
    The trick that worked for me is very low heat on the butter. Don’t let it bubble or brown. Great recipe!
  11. Cole
    My sauce didn’t come together well. My butter burned while cooking the fish. But I still liked the taste it just didn’t look pretty.
  12. Rasul
    This was yummy
  13. 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.
  14. Daniela
    The sauce did NOT come together!
  15. Linda
    My sauce didn't come together, either. So, I put on my "chef's hat" and analyzed it. I realized the problem was that the butter was too hot when I added the mustard. But, I needed to get the butter hot in order to saute the garlic and white part of the scallion. (not in the instructions, but it adds so much flavor it's worth taking the extra step and 1 minute of time to do it.) So, next time, along with reducing the heat to low, I'm going to pull the pan off the burner and let the butter cool down to warm before adding the mustard. Another trick I learned from pro chefs back when I worked at a cooking school is to freeze most of the butter in chunks. Then add them 1 chunk at a time while whisking. That keeps the sauce from getting too hot so it breaks. But if it starts out too hot, the frozen butter won't pull it back together.

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