Seared Salmon with Saffron Lemon Butter Sauce
This elegant dish features crispy, golden-seared salmon topped with a luxuriously silky saffron lemon butter sauce. The salmon is pan-seared to perfection, creating a crisp outer layer while keeping the inside tender and flaky. The sauce, infused with delicate saffron, rich butter, and bright lemon juice, adds a velvety texture and aromatic depth that perfectly complements the salmon’s natural richness. This restaurant-quality, low-carb meal is perfect for a sophisticated dinner, pairing beautifully with roasted vegetables or a light salad. Simple, refined, and bursting with flavor!
Servings 2
Ingredients
For the Salmon
- 2 6-oz wild-caught salmon fillets skin-on for extra crispiness
- 1 tbsp avocado oil or olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika optional for depth of flavor
For the Saffron Lemon Butter Sauce
- 3 tbsp unsalted butter or ghee for Paleo-friendly version
- 1/2 Cup heavy cream can remove or use ¼ cup ghee + ¼ cup bone broth for a thinner paleo-friendly sauce
- 1/2 tsp saffron threads lightly crushed for maximum infusion
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small garlic clove, minced
- 1/2 tsp Dijon mustard adds complexity and depth
- Salt & pepper to taste
Instructions
Prepare the Saffron Butter Sauce
- In a small saucepan over low heat, melt butter.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in saffron threads and let them bloom for 1 minute.
- Add heavy cream, lemon juice, lemon zest, and Dijon mustard.
- Simmer on low heat for 3-4 minutes, stirring occasionally, until the sauce thickens.
- Season with salt & pepper to taste. Keep warm while preparing the salmon.
Sear the Salmon
- Pat the salmon fillets dry with a paper towel to ensure crisp skin.
- Season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat avocado oil in a large pan over medium-high heat.
- Place salmon skin-side down and cook for 4-5 minutes until crispy.
- Flip and cook for 2-3 more minutes until the flesh is opaque and flaky.
Assemble & Serve
- Plate the seared salmon fillets and spoon the saffron lemon butter sauce generously over the top.
- Garnish with extra lemon zest and a sprinkle of fresh parsley (optional).