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I have always been obsessed with classic shrimp scampi, and since I cook salmon several times a week, combining these two favorites was a natural choice for a really fast and delicious weeknight meal. This Salmon Scampi on Confetti Cauliflower Rice is a healthy option and a delicious twist on traditional scampi sauce. Using the cauliflower rice kept this dish much lighter than using regular rice or pasta, and by using light butter, I was also able to cut some of the calories without sacrificing flavor. I purchased a colorful mix of cauliflower, carrots and celery already chopped in my produce department, but you can easily chop those veggies in a food processor or chop finely by hand with a chef’s knife. Other vegetables mixed in with the cauliflower would also work beautifully – peas and corn would be excellent additions too. This is a yummy meal that’s definitely good enough for company and comes together incredibly fast. I usually serve it with a green veggie like steamed broccoli or asparagus. Now, if you love the scampi sauce as much as I do (who wouldn’t love that perfect combination of garlic, white wine, lemon and butter?), be sure to try my grilled scampi style shrimp, my king crab legs scampi style and my zucchini zoodles with shrimp scampi to experience this amazing sauce with different types of protein and vegetables.
This salmon scampi recipe delivers all the flavors you crave from traditional scampi salmon dishes while keeping things light and nutritious. If you’re looking for a salmon scampi recipe that’s healthier than typical salmon scampi pasta versions, this dish hits all the right notes for a satisfying weeknight dinner.
Ingredients
Salmon Filets
The star of this scampi salmon dish! Fresh salmon filets provide healthy omega-3 fatty acids and high-quality protein. The mild, buttery flavor of salmon pairs perfectly with the bright, garlicky scampi sauce.
Confetti Cauliflower Rice
This colorful mix of cauliflower, carrots, and celery creates a nutritious, low-carb base that’s much lighter than traditional pasta or rice. The different vegetables add texture, color, and extra nutrients to make this salmon scampi recipe more filling and satisfying.
Chopped Garlic
Essential for that classic scampi flavor! Fresh garlic provides the aromatic base that makes scampi sauce so irresistible. It infuses the entire dish with that signature taste we all love.
Butter
Creates the rich, silky sauce that coats the salmon and vegetables beautifully. Using light butter helps reduce calories while still delivering that luxurious mouthfeel that makes scampi sauce so special.
Olive Oil
Works with the butter to create the perfect cooking medium for the salmon and helps prevent the garlic from burning. Extra virgin olive oil adds a subtle fruity note that complements the other flavors.
Calabrian Chili Flakes
These Italian chili flakes add a gentle heat and smoky depth that elevates this salmon scampi beyond the ordinary. They’re milder than regular red pepper flakes but pack a more complex flavor.
Salt & Pepper
Essential seasonings that bring out all the other flavors in this scampi salmon recipe. Proper seasoning is key to making each ingredient shine.
Lemon
The bright acidity cuts through the richness of the butter and enhances the salmon’s natural flavor. Fresh lemon juice and zest are crucial for that authentic scampi taste.
Ingredient Substitutions
Salmon: You can substitute with other firm fish like cod, halibut, or sea bass. Shrimp would also work beautifully for a more traditional approach, or create a combo of salmon and shrimp.
Confetti Cauliflower Rice: Regular cauliflower rice works perfectly, or you can use broccoli rice, chopped zucchini, or even traditional rice or pasta if you prefer a salmon scampi pasta version.
Calabrian Chili Flakes: Regular red pepper flakes or a pinch of cayenne pepper can substitute, though you’ll lose some of the smoky complexity.
Fresh Garlic: Garlic powder can work in a pinch (use 1/4 teaspoon per clove), but fresh garlic gives much better flavor.
Butter: You can use ghee, vegan butter, or increase the olive oil if avoiding dairy.
How to make Salmon Scampi on Confetti Cauliflower Rice
- Prep the salmon: Pat salmon filets dry and season generously with salt and pepper on both sides.
- Spray a skillet with cooking spray and heat over medium-high heat. Cook salmon on one side for two minutes.
- Heat a separate pan: In a large skillet, heat one tablespoon of butter, one teaspoon of oil and one tablespoon of chopped garlic. Let the butter melt and let the garlic get fragrant. Add the chili flakes and cook one more minute.
- Add the cauliflower: Add confetti cauliflower rice, salt and pepper to taste and stir until everything is coated with the butter and oil mixture. Add two tablespoons of water and let the “rice” cook and soften slightly..
- Make Butter sauce: In a small dish, add remaining tablespoon of butter, teaspoon of oil and a tablespoon of chopped garlic and microwave in 10 second intervals until butter is melted.
- Finish the dish: Flip the salmon in the other skillet and cook one more minute. Pour the garlic mixture from the microwave over the salmon. Squeeze half the lemon over the fish and half over the cauliflower rice.
- Serve immediately: Plate the cauliflower rice mixture and top with salmon filets. Garnish with fresh herbs if desired, and a slice of lemon. Drizzle any leftover juices over the top.
How to Make Your Own Cauliflower Rice
Making your own cauliflower rice is simple and cost-effective:
- Choose your cauliflower: Select a fresh, firm head of cauliflower and remove leaves and thick stem.
- Cut into chunks: Break or cut the cauliflower into large florets.
- Process: Using a food processor fitted with the steel blade, pulse the florets until they resemble rice-sized pieces. Work in batches to avoid over-processing.
- Alternative method: You can also use a box grater to grate the florets, though this takes more effort.
- Storage: Fresh cauliflower rice can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
For confetti cauliflower rice, simply add finely diced carrots and celery to your cauliflower rice in whatever ratio you prefer.
Frequently Asked Questions
For this salmon scampi recipe, I recommend using Atlantic salmon or sockeye salmon filets. Atlantic salmon has a milder flavor and higher fat content, making it very forgiving to cook and naturally buttery. Sockeye salmon has a more intense, rich flavor and firmer texture. The Atlantic salmon vs. sockeye salmon debate often comes down to personal preference – Atlantic is milder and more accessible, while sockeye offers a more pronounced salmon taste.
The main differences in the Atlantic salmon vs sockeye salmon comparison are flavor, texture, and origin. Atlantic salmon is typically farm-raised, has a mild flavor, higher fat content, and softer texture. Sockeye salmon is wild-caught from the Pacific, has a more intense flavor, firmer texture, and deeper red color. Both work excellently in this scampi salmon recipe.
Yes! Just make sure to thaw the salmon completely and pat it very dry before cooking. Frozen salmon can release more moisture, so proper drying is crucial for getting a good sear.
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque and slightly pink in the center. Avoid overcooking as it will become dry.
Absolutely! This would create a more traditional shrimp scampi dish. Use 1-2 pounds of large shrimp, peeled and deveined. Cook for 2-3 minutes per side until pink and cooked through.
When comparing pacific salmon vs atlantic salmon, Pacific salmon (including sockeye, coho, and chinook) are typically wild-caught and have more varied flavors and textures. Atlantic salmon is usually farm-raised and has a consistent, mild flavor with higher fat content.
Yes! Regular cauliflower rice works perfectly. The confetti version just adds extra color, crunch, and nutrients from the added vegetables.
Pink salmon and red salmon (sockeye) are different species. Pink salmon is milder and less expensive, while red salmon (sockeye) has a richer flavor and deeper color. For this recipe, sockeye salmon vs Atlantic salmon are both excellent choices.
Definitely! Simply replace the cauliflower rice with your favorite pasta. Angel hair or linguine work beautifully for salmon scampi with angel hair pasta variations.
Store leftovers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or lemon juice if needed to refresh the flavors.
Try This Recipe Today!
I’d love to hear how your Salmon Scampi on Confetti Cauliflower Rice turns out! Please leave a rating and comment below to let me know what you think of this recipe. Your feedback helps other readers and helps me create even better recipes for you. If you enjoy seafood as much as I do, be sure to explore and try these delicious recipes:
Salmon Scampi on Confetti Cauliflower Rice
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 6 Oz. Salmon filets with or without skin
- 2 Cups of store bought confetti cauliflower rice (cauliflower mixed with celery and carrots or otherveggies – found in produce department)
- 2 Tbsp. Chopped garlic
- 2 Tbsp. Land ‘O Lakes Canola butter
- 2 Tsp. Olive oil
- ¼ Tsp. Calabrian Chili flakes
- Salt & Pepper to taste
- 1 Lemon, juiced (cut two slices from the middle of the lemon for plating first)
Instructions
- Coat a skillet with cooking spray and heat over medium high heat. Cook salmon topside down (if using salmon filets with skin on, cook side without skin first) for about two minutes.
- At the same time, add one tablespoon of butter, one teaspoon of olive oil and one tablespoon of garlic to another skillet and melt. Add the Calabrian chili flakes and stir for one minute. Add the cauliflower rice, salt and pepper to taste and stir until everything is coated with butter and oil mixture. Add two tablespoons of water and let the “rice” soften.
- Take the remaining tablespoon of butter, teaspoon of oil and remaining tablespoon of garlic and put in the microwave for 30 seconds.
- Flip your salmon and cook for another minute. Pour the garlic mixture over the salmon and cook for one more minute. Squeeze half the lemon over the fish and the other half over the rice.
- Serve the salmon on the cauliflower rice with a slice of lemon and any of the pan juices drizzled on top.
