If you’re ready to give your low-carb meal plan a fresh twist, you’ll love this keto poached salmon with green goddess sauce. Poaching keeps your salmon moist and tender, while the bright, herb-packed sauce balances those rich flavors. It’s easy to make, full of nourishing fats, and guaranteed to impress—even if you’re just treating yourself.
Ingredients
- 4 salmon fillets (4–6 ounces each)
- 2 cups water (or enough to cover the fillets in a shallow pan)
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the green goddess sauce:
- ½ cup mayonnaise (or sour cream if you prefer a tangy punch)
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- 2 tablespoons chopped chives
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Directions
- Prepare the poaching liquid. In a large, shallow pan, pour in the water and stir in the lemon juice, salt, and pepper. Bring it to a gentle simmer over medium-low heat.
- Poach the salmon. Carefully place the salmon fillets in the pan. Make sure there’s enough liquid to just cover the fish. Let them simmer for 8–10 minutes, or until the flesh flakes easily with a fork.
- Blend the sauce. While the salmon cooks, combine all green goddess sauce ingredients in a blender or food processor. Pulse until smooth, scraping down the sides to ensure even blending.
- Rest and serve. Remove the salmon fillets and let them cool slightly on a plate. Spoon your creamy green goddess sauce on top, and serve right away.
Nutrition facts
Below is an approximate breakdown per serving (one salmon fillet with sauce):
- Calories: ~350
- Total fat: ~25 g
- Protein: ~30 g
- Net carbs: ~2 g
These numbers can vary based on the specific mayo or sour cream you use, so always check your ingredient labels.
Final thoughts
Poached salmon is a quick way to lock in flavor without adding extra carbs. Pairing it with a vibrant green goddess sauce is the perfect way to keep your keto routine interesting. If you love meal prepping, you can make extra salmon and sauce at once—then package them for easy lunches throughout the week.
Frequently asked questions (FAQs)
Can I swap out the herbs in the sauce?
- Absolutely. If you’re out of basil, try cilantro or dill. The goal is to keep it fresh, green, and flavorful.
What’s the best salmon cut for poaching?
- Center-cut fillets are a great option because they cook evenly and fit nicely in a shallow pan.
Do I have to use mayonnaise?
- Not necessarily. Sour cream or Greek yogurt can work well, but check the carb content if you’re strictly keto.
How can I store leftovers?
- Keep the salmon and sauce in airtight containers. For best flavor, eat them within two days. Reheat the salmon gently in a skillet or the microwave, and serve with a fresh drizzle of sauce.
Ingredients
4 salmon fillets (4–6 ounces each)
2 cups water (or enough to cover the fillets in a shallow pan)
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
- For the green goddess sauce:
1/2 cup mayonnaise (or sour cream if you prefer a tangy punch)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped chives
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
- Prepare the poaching liquid. In a large, shallow pan, pour in the water and stir in the lemon juice, salt, and pepper. Bring it to a gentle simmer over medium-low heat.
- Poach the salmon. Carefully place the salmon fillets in the pan. Make sure there’s enough liquid to just cover the fish. Let them simmer for 8–10 minutes, or until the flesh flakes easily with a fork.
- Blend the sauce. While the salmon cooks, combine all green goddess sauce ingredients in a blender or food processor. Pulse until smooth, scraping down the sides to ensure even blending.
- Rest and serve. Remove the salmon fillets and let them cool slightly on a plate. Spoon your creamy green goddess sauce on top, and serve right away.
