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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!
Cuisine French, Mediterranean
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).