This garlic butter salmon with creamy Parmesan cauliflower rice is a fast, flavorful, and wholesome dish perfect for busy weeknights. With crisp, golden salmon and rich, aromatic cauliflower rice, this meal delivers satisfying comfort in just minutes.
Why You’ll Love This Recipe
It’s ready in about 15 minutes, making it perfect for quick dinners.
Deliciously crispy salmon with a buttery, garlicky crust.
Low-carb and keto-friendly without sacrificing flavor.
Creamy, zesty cauliflower rice complements the salmon perfectly.
Uses simple, fresh ingredients for maximum taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salmon
2 pounds wild salmon fillet
1/2 cup fresh Parmesan cheese, finely grated
Salt and freshly cracked black pepper, to taste
2 large garlic cloves, grated
1 teaspoon paprika
1 teaspoon Italian seasoning
4 tablespoons unsalted butter, divided
For the cauliflower rice
3 cups riced cauliflower (about 1 medium head)
1/2 cup white onion, chopped
2 large garlic cloves, minced
2 tablespoons vegetable stock
Juice and zest of 1 lemon
1 tablespoon sour cream
Red chili pepper flakes, optional
1/4 cup fresh parsley, chopped
Directions
For the salmon
Preheat the oven to 400°F. Line a baking tray with foil and place the salmon skin-side down.
In a shallow dish, mix 2 tablespoons melted butter, grated Parmesan, grated garlic, paprika, and Italian seasoning.
Season the salmon with salt and pepper, then dredge into the Parmesan mixture, shaking off any excess.
Bake uncovered for 12–15 minutes, or until the crust is golden and the salmon flakes easily with a fork.
For the cauliflower rice
Heat a large skillet over medium-high heat and melt the remaining 2 tablespoons of butter. Sauté the onion and garlic for 1 minute until fragrant.
Add the riced cauliflower and stir to combine. Cook for 1 minute.
Add the vegetable stock, sour cream, half the parsley, and lemon zest. Cook for another minute.
Stir in the lemon juice and a sprinkle of leftover Parmesan.
Fold in the remaining parsley and serve with the salmon placed on top.
Servings and timing
Servings: 4
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
Use ghee instead of butter for a deeper, nuttier flavor.
Add a pinch of cumin or smoked paprika for a warmer spice profile.
Replace sour cream with Greek yogurt for a lighter, tangier cauliflower rice.
Add sautéed spinach or mushrooms to the cauliflower rice for extra vegetables.
Swap Parmesan for another hard cheese such as pecorino.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or in the oven at 300°F until warmed through.
Avoid microwaving the salmon on high heat to prevent it from drying out.
FAQs
How do I know when the salmon is fully cooked?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of about 145°F.
Can I use frozen salmon?
Yes, just thaw it completely and pat it dry before seasoning and baking.
Can I make the cauliflower rice ahead of time?
Yes, you can cook it a day in advance and reheat it gently before serving.
What can I use instead of Parmesan?
Aged cheeses like pecorino or asiago work well.
Can I cook the salmon in a pan instead of the oven?
Yes, pan-searing works too, but the crust may brown faster.
Is sour cream necessary in the cauliflower rice?
It’s optional, but it adds creaminess and tang. You can substitute yogurt or omit it.
Can I use store-bought riced cauliflower?
Absolutely. Fresh or frozen riced cauliflower both work.
How can I make the salmon even crispier?
Ensure the salmon is dry before adding the coating and bake it uncovered.
Can I make this dairy-free?
Use dairy-free butter and omit the Parmesan, or replace it with a dairy-free alternative.
What can I serve with this dish?
A simple green salad, steamed vegetables, or roasted asparagus pairs well.
Conclusion
This garlic butter salmon with Parmesan cauliflower rice is a quick, satisfying, and flavorful meal that fits beautifully into a healthy lifestyle. With its crisp salmon crust and creamy, zesty cauliflower base, it’s a dish you’ll want to make again and again for weeknights, gatherings, or anytime you crave a wholesome, delicious dinner.
This garlic butter salmon with Parmesan cauliflower rice is a quick, flavorful, and low-carb dish that pairs crispy, garlicky salmon with creamy, zesty cauliflower rice. Perfect for busy weeknights and healthy eating.
Ingredients
2 pounds wild salmon fillet
1/2 cup fresh Parmesan cheese, finely grated
Salt and freshly cracked black pepper, to taste
2 large garlic cloves, grated
1 teaspoon paprika
1 teaspoon Italian seasoning
4 tablespoons unsalted butter, divided
3 cups riced cauliflower (about 1 medium head)
1/2 cup white onion, chopped
2 large garlic cloves, minced
2 tablespoons vegetable stock
Juice and zest of 1 lemon
1 tablespoon sour cream
Red chili pepper flakes, optional
1/4 cup fresh parsley, chopped
Instructions
Preheat the oven to 400°F. Line a baking tray with foil and place the salmon skin-side down.
In a shallow dish, mix 2 tablespoons melted butter, grated Parmesan, grated garlic, paprika, and Italian seasoning.
Season the salmon with salt and pepper, then dredge into the Parmesan mixture, shaking off any excess.
Bake uncovered for 12–15 minutes, or until the crust is golden and the salmon flakes easily with a fork.
Heat a large skillet over medium-high heat and melt the remaining 2 tablespoons of butter. Sauté the onion and garlic for 1 minute until fragrant.
Add the riced cauliflower and stir to combine. Cook for 1 minute.
Add the vegetable stock, sour cream, half the parsley, and lemon zest. Cook for another minute.
Stir in the lemon juice and a sprinkle of leftover Parmesan.
Fold in the remaining parsley and serve with the salmon placed on top.
Notes
Use ghee instead of butter for a nuttier flavor.
Substitute Greek yogurt for sour cream for a lighter option.
Add sautéed spinach or mushrooms to the cauliflower rice for more vegetables.
Store leftovers in an airtight container for up to 3 days.
Reheat gently in a skillet or oven to maintain texture.
