Homemade cajun seasoning gives this creamy Alfredo sauce a spicy kick of flavor, for a great way to dress up salmon!
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Salmon is one of the healthiest foods you can eat on Keto! It’s loaded with healthy omega 3 fats and there are so many different ways you can prepare it!
I made a Salmon Piccata, Asian Glazed Salmon, Baked with a Creamy Dill Sauce, and even flake it apart and make into Bang Bang Salmon Cakes! These are all super easy to prepare and have great flavor!
If I had to choose my favorite, I’d have to go with the Salmon Cakes because the bang bang sauce I use is absolutely amazing!
This salmon recipe is equally easy and delicious! I sauté fresh salmon coated with my Homemade Cajun Seasoning mix and make a creamy Alfredo sauce to serve it with.
The cajun seasoning gives the sauce a spicy kick and really has incredible flavor.
How to Make Cajun Salmon Alfredo
Ingredients
6 pieces of fresh salmon (about 2″ wide/4 ounces each)
1 tablespoon + 1 Teaspoon Cajun Seasoning Mix (divided)
1/4 cup unsalted butter
1 cup heavy cream
1/3 cup grated parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon parsley
Preparation
Heat a large skillet over medium. Add in the oil and half the butter.
Sprinkle the cajun seasoning over each piece of salmon and rub in gently with your hands to coat evenly.
Place each piece of salmon in the skillet, skin side up and cook for 3 minutes, then flip over.
Cook 3 more minutes, then remove the salmon and set aside. Look at that gorgeous color! Now you could actually finish cooking the salmon here and omit the cream sauce and you’d still have amazing flavor in the salmon. But I highly recommend turning the cajun salmon drippings into an Alfredo sauce!
Add in the rest of the butter to the skillet and once melted, sauté the garlic for about 20 seconds. Careful not to burn it!
Stir in the the remaining 1 teaspoon of cajun seasoning, then heavy cream, parmesan cheese and parsley.
Add the salmon back in to finish cooking. While cooking, spoon the sauce over the tops so that each piece is well coated.
Serve with your favorite veggie on the side! A little tip… if you’re cooking for anyone who’s not on Keto, you can add more heavy cream to the sauce and serve it to them over pasta. I did this for my husband and he LOVED it!
More Keto and Low Carb salmon recipes…
Easy Salmon Picatta with Spinach
Baked Salmon with Creamy Dill Sauce
Shop my favorite products on Amazon and check out my Keto Pantry List!
Cajun Salmon Alfredo – Keto and Low Carb
INGREDIENTS
- 6 pieces of fresh salmon about 2″ wide/4 ounces each
- 1 tablespoon + 1 Teaspoon Cajun Seasoning Mix divided
- 1/4 cup unsalted butter
- 1 cup heavy cream
- 1/3 cup grated parmesan cheese
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon parsley
PREPARATION
- Heat a large skillet over medium. Add in the oil and half the butter.Sprinkle the cajun seasoning over each piece of salmon and rub in gently with your hands to coat evenly. Place each piece of salmon in the skillet, skin side up and cook for 3 minutes, then flip over. Cook 3 more minutes, then remove the salmon and set aside.
- Add in the rest of the butter to the skillet and once melted, sauté the garlic for about 20 seconds. Careful not to burn it! Stir in the the remaining 1 teaspoon of cajun seasoning, then heavy cream, parmesan cheese and parsley. Add the salmon back in to finish cooking. While cooking, spoon the sauce over the tops so that each piece is well coated.
- Serve with your favorite veggie on the side! A little tip… if you're cooking for anyone who's not on Keto, you can add more heavy cream to the sauce and serve it to them over pasta. I did this for my husband and he LOVED it!
I made this for my husband because he loves alfredo but is trying to stick to a low carb lifestyle. (He lost 40 lbs on keto!) I have to say, he just loved this cajun salmon alfredo recipe! I enjoyed it too )and it smelled so good while it was cooking). I may try the alfredo sauce on other things, too. A keeper!
Good for your husband, 40 lbs. is awesome! Glad you both loved the recipe, thanks for letting me know 🙂