Keto baked salmon with lemon and butter is a three-ingredient sauce draped over a whole fillet. Lemon slices and thin butter pats melt into the fish as it roasts at 400°F, and a quick lemon-butter pan sauce finishes the plate. Simple, rich, and just 1.3g of carbs.
Ingredients
- Salmon: 16 oz (454g) salmon fillet, whole or portioned
- Lemon: 1 whole fresh lemon (yielding approximately 0.25 cup or 2 oz (60g) of slices and juice)
- Butter: 6 tbsp (3 oz / 85g) unsalted butter, divided
- Olive Oil: 1 tbsp (0.5 oz / 15ml) extra-virgin olive oil
- Sea Salt: 0.5 tsp (2.5g / 0.09 oz) coarse sea salt (or to taste)
- Black Pepper: 0.25 tsp (0.5g / 0.02 oz) ground black pepper (or to taste)
Step-by-Step Instructions
- Grease a large-sized baking dish with 1 tbsp (0.5 oz / 15ml) of olive oil and preheat your oven to 400°F (200°C).
- Place the 16 oz (454g) salmon fillet on the baking dish, preferably skin-side down, and generously season with 0.5 tsp (2.5g / 0.09 oz) of sea salt and 0.25 tsp (0.5g / 0.02 oz) of ground black pepper.
- Thinly slice half of the lemon and place the slices evenly over the salmon. Cover the fish with 3 tbsp (1.5 oz / 42.5g) of the butter, cut into very thin slices.
- Bake on the middle rack for 25 to 30 minutes, or until the Keto Baked Salmon flakes easily with a fork and is entirely opaque.
- While the fish rests, heat the remaining 3 tbsp (1.5 oz / 42.5g) of butter in a small saucepan over moderate heat until it begins to bubble, then immediately remove from the heat and let it cool slightly.
- Gently squeeze the remaining half of the lemon to yield about 1 tbsp (0.5 oz / 15ml) of fresh lemon juice, and whisk it into the slightly cooled melted butter.
- Serve the hot Keto Baked Salmon immediately, drizzled with the prepared lemon butter sauce.
Nutritional Information (Per Serving)
- Calories: 576
- Total Fat: 46g (1.62 oz)
- Total Carbohydrates: 1.3g (0.05 oz)
- Protein: 31g (1.09 oz)
(Note: This recipe yields 3 servings. Macros are approximate and may vary slightly based on the specific brands of ingredients used.)
Pro Tips
- Temper the Fish: For the most even bake, take your salmon out of the refrigerator about 15 to 20 minutes before cooking to let it come closer to room temperature. This prevents the edges from drying out before the center is cooked through.
- Pat it Dry: Always pat your salmon fillets completely dry with a paper towel before seasoning. Removing excess surface moisture ensures the butter and seasonings adhere properly and prevents the fish from steaming instead of baking.
- Use High-Quality Fats: Since this is a ketogenic recipe where fat is a primary energy source, use high-quality, grass-fed butter (like Kerrygold) and a robust extra-virgin olive oil. It makes a noticeable difference in the final flavor profile of the lemon butter sauce.
- Watch the Internal Temperature: To avoid dry, chalky fish, use an instant-read meat thermometer. Pull the salmon from the oven when it hits an internal temperature of 135°F (57°C) to 140°F (60°C) in the thickest part; residual heat will carry it to a perfect 145°F (63°C) as it rests.
Frequently Asked Questions (FAQ)
Can I use frozen salmon for this Keto Baked Salmon recipe? Yes, you can use frozen salmon fillets. However, for the best texture and flavor, thaw them completely in the refrigerator overnight. Be sure to thoroughly pat the thawed fish dry with paper towels to remove the extra water content before applying the butter and baking.
What are the best low-carb side dishes to serve with Keto Baked Salmon? Because this salmon is rich and buttery, it pairs beautifully with light, earthy, and low-carb vegetables. Roasted asparagus, garlic butter green beans, sautéed spinach, or a creamy cauliflower mash make excellent keto-friendly accompaniments.
How do I store and reheat leftover Keto Baked Salmon? Store any leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat without drying out the fish or making it rubbery, place the salmon in a covered baking dish with a tiny splash of water or extra butter, and warm it in a low oven at 275°F (135°C) for about 10-15 minutes until just heated through. Avoid the microwave if possible.
Pro Tips
- Take the salmon out of the fridge 15–20 minutes before baking so the edges do not dry out before the center cooks through.
- Cut the butter into very thin slices and lay them evenly over the fillet; thin pats melt steadily and baste the fish as it roasts.
- Pull the salmon at 135–140°F in the thickest part — residual heat carries it to 145°F while it rests, keeping it moist.
- Pat the fillet dry before seasoning so the butter and seasonings adhere and the fish bakes instead of steaming.
- Since fat is the star here, use good grass-fed butter and a robust extra-virgin olive oil; the flavor difference is unmistakable in the pan sauce.
Frequently Asked Questions
Can I use individual salmon portions instead of a whole fillet?
Yes — portioned fillets bake a little faster, so start checking at 18–20 minutes at 400°F (200°C).
Can I make the lemon-butter sauce ahead?
It takes two minutes fresh, but you can melt and whisk it up to a day ahead and rewarm gently before serving.
Is this baked salmon keto?
Textbook keto — 46g of fat and 1.3g of carbs per serving, with butter and olive oil doing the heavy lifting.
How do I store leftovers?
Refrigerate the baked salmon up to 2 days and serve it flaked cold over greens, or rewarm it gently at 275°F.
Recipe card below.
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Ingredients
Method
- Grease a large-sized baking dish with 1 tbsp (0. 5 oz / 15ml) of olive oil and preheat your oven to 400°F (200°C).
- Place the 16 oz (454g) salmon fillet on the baking dish, preferably skin-side down, and generously season with 0. 5 tsp (2. 5g / 0.18 oz) of sea salt and 0. 25 tsp (0. 5g / 0.18 oz) of ground black pepper.
- Thinly slice half of the lemon and place the slices evenly over the salmon.
- Cover the fish with 3 tbsp (1. 5 oz / 42. 5g) of the butter, cut into very thin slices.
- Bake on the middle rack for 25 to 30 minutes, or until the Keto Baked Salmon flakes easily with a fork and is entirely opaque.
- While the fish rests, heat the remaining 3 tbsp (1. 5 oz / 42. 5g) of butter in a small saucepan over moderate heat until it begins to bubble, then immediately remove from the heat and let it cool slightly.
- Gently squeeze the remaining half of the lemon to yield about 1 tbsp (0. 5 oz / 15ml) of fresh lemon juice, and whisk it into the slightly cooled melted butter.
- Pat it Dry: Always pat your salmon fillets completely dry with a paper towel before seasoning. Removing excess surface moisture ensures the butter and seasonings adhere properly and prevents the fish from steaming instead of baking.
