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Keto Baked Salmon with Lemon and Butter – vegetarian recipe
Stav Kogan

Keto Baked Salmon with Lemon and Butter

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Servings: 4 servings
Calories: 576
Ingredients Method Nutrition

Ingredients
  

  • 16 oz (454g) Salmon salmon fillet, whole or portioned
  • 1 whole Lemon fresh lemon (yielding approximately 0.25 cup or 2 oz (60g) of slices and juice)
  • 6 tbsp (3 oz / 85g) Butter unsalted butter, divided
  • 1 tbsp (0.5 oz / 15ml) Olive Oil extra-virgin olive oil
  • 0.5 tsp (2.5g / 0.09 oz) Sea Salt coarse sea salt (or to taste)
  • 0.25 tsp (0.5g / 0.02 oz) Black Pepper ground black pepper (or to taste)
  • 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.
  • 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.

Method
 

  1. 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).
  2. 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.
  3. Thinly slice half of the lemon and place the slices evenly over the salmon.
  4. Cover the fish with 3 tbsp (1. 5 oz / 42. 5g) of the butter, cut into very thin slices.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Nutrition

Calories: 576kcalCarbohydrates: 1.3gProtein: 31gFat: 46g

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