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Dairy-free Pan Seared Salmon in Cream Sauce (Paleo, Whole30) | Perchance to Cook, www.perchancetocook.com
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5 from 11 votes

Dairy-free Pan Seared Salmon in Cream Sauce (Paleo, Whole30)

Servings: 4 people
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
A crispy pan seared salmon slathered in a rich coconut cream sauce seasoned with fresh parsley, lemon and nutmeg. Gluten-free, Grain-free, Paleo, Whole30


  • 3/4 tsp salt, , divided
  • ½ tsp ground black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 tsp olive oil
  • 4 (6 ounce) salmon fillets
  • 2 Tbs lemon juice, , divided
  • 1 14 ounce can coconut cream, ( Savoy is Paleo and has no preservatives)
  • ¼ cup fresh parsley, , chopped
  • ¼ tsp ground nutmeg
  • optional- 1 15 ounce can of peas (not Paleo or Whole30)


  • In a small bowl, mix 1/4 tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ½ tsp onion powder together.
  • Then, sprinkle the salmon fillets evenly with the salt, pepper, garlic powder and onion powder mixture. Pat down the seasoning onto the salmon fillets.
  • Heat a nonstick skillet over medium-high heat. Add 2 teaspoons of olive oil to the pan and swirl it around to coat.
  • Add the salmon fillets to the pan along with 1 Tbs lemon juice. Cook for 4 minutes on each side or until desired degree of doneness.
  • Remove the salmon fillets from the pan and put onto a plate. Then add the coconut cream to the pan and scrape down the bottom of the pan with a spatula. Add 1 Tbs lemon juice, ¼ tsp ground nutmeg , ½ tsp salt, and ¼ cup fresh chopped parsley. Boil until thickened a bit (3-4 minutes), then add the salmon fillets back to the pan.
  • Note: if adding peas, add the peas to the coconut cream before adding the salmon fillets back to the pan.
Course: Main Course
Keyword: coconut cream, salmon
Author: Dominique | Perchance to Cook