Fish, especially salmon, is a fantastic source of protein and a welcome change from the usual chicken or beef. When prepared with keto-friendly methods, it becomes a nutritional powerhouse that fits perfectly into a low-carb lifestyle. There are tons of keto salmon recipes, some of them great, some of them not so great. But this garlic butter salmon is absolutely spectacular. This article explores various keto baked salmon recipes, offering options for different tastes and preferences, ensuring a delightful and healthful meal.
Garlic Butter Baked Salmon and Asparagus
This recipe combines the richness of garlic butter with the freshness of asparagus, creating a simple yet flavorful dish. It's a one-pan wonder, minimizing prep and cleanup time. This reminds me a bit of our garlic butter pork tenderloin - a reader favorite and so darn good!
Ingredients
- Salmon fillets (Atlantic, King, Sockeye, or Coho)
- Fresh asparagus, trimmed
- Melted butter
- Minced garlic
- Parsley
- Onion powder
- Lemon slices (optional)
Instructions
- Preheat your oven to 450 degrees Fahrenheit. Spray a large rimmed baking sheet with non-stick spray.
- Lay the salmon fillets down the center of the baking sheet, leaving space between each fillet. Arrange the asparagus around the top and bottom of the baking sheet.
- Whisk together the melted butter, garlic, parsley, and onion powder.
- Drizzle the garlic butter sauce over the salmon fillets and asparagus.
- Place the baking sheet in the oven and bake for 12 to 15 minutes or until the salmon flakes easily with a fork and is opaque throughout.
Tips for Garlic Butter Salmon
- Salmon Variety: Different types of salmon offer varied flavors and fat content. Atlantic salmon is often farm-raised, while King, Sockeye, or Coho are typically wild-caught. Wild-caught salmon is often considered healthier but may be more expensive.
- Storage: Leftover baked salmon and asparagus can be stored in an airtight container in the refrigerator for 3 to 4 days.
- Reheating: To reheat salmon, bake it at 275 degrees Fahrenheit for about 15 minutes. Adding a little water or garlic butter sauce and covering it loosely with foil can prevent it from drying out.
Easy Keto Salmon with Garlic Herb Butter
This recipe provides perfectly cooked keto salmon with a delicious drizzle of garlic herb butter. This single sheet pan meal takes only a few minutes of prep time and comes together in less than 30 minutes, start to finish. It’s a busy busy time of year and you need easy and healthy dinner options. Like this sheet pan Garlic Butter Salmon recipe.
Instructions
- Preheat the oven to 400F and place 2 tbsp of the butter on a rimmed baking sheet. Place the baking sheet in the oven as it preheats.
- Melt the remaining butter in a small bowl and whisk in the garlic, parsley and lemon zest.
- Remove the pan from the oven when the butter is melted and add the cauliflower florets. Sprinkle with salt and pepper and toss to coat in the butter. Bake 10 minutes.
- Remove the pan from the oven and make space for the salmon filets. Sprinkle with salt and pepper, then drizzle with plenty of the garlic butter.
- Bake another 10 to 12 minutes, until the fish is opaque and flakes easily with a fork.
Sheet Pan Cooking
Sheet pan meals are absolutely fabulous! In essence, they are meals you cook entirely on a single sheet pan in your oven. There is usually no need for other bowls or pans, it’s a one and done scenario. You do need to make sure you use a rimmed baking sheet, as juices are released from the meat and vegetables. And be sure to choose a good sized sheet pan, so everything can lay in a single layer. You don’t need to line the sheet pan with anything. Some recipes suggest using foil or parchment but I think that tends to interfere with the browning of the meat and veggies.
Keto Sticky-Sweet Glazed Salmon
This salmon recipe is coated in a keto sticky-sweet glaze, offering a delightful combination of sweet and savory flavors. Each bite is full of sweet and savory flavors and delicate textures. Plus, it's done within 30 minutes!
Read also: Easy Low-Carb Cheese Crackers
Ingredients
- Salmon Fillets (ideally with skin)
- Butter/Oil
- Sea Salt, Pepper, and Paprika
- Garlic
- Keto Brown Sweetener
- Coconut Aminos
- Sriracha Sauce
- Lemon Juice
Instructions
- Mix together the glaze ingredients in a small bowl. This includes minced garlic, keto brown sweetener, coconut aminos, sriracha sauce, and lemon juice.
- Pat the salmon dry and season both sides with salt, pepper, and paprika.
- Heat butter and oil in a heavy-bottomed non-stick or cast-iron skillet over medium heat.
- Add the fish fillets to the pan in a single layer, skin side down. Press down on top of each fillet for 10 seconds. Then, cook for 3 minutes.
- Pour the sauce over the fish fillets and transfer them to the preheated oven.
- Bake for 5 to 9 minutes, or until just cooked through and the edges easily flake with a fork or they reach your desired doneness: 130 degrees for medium or 145 to 150 degrees for well done, I prefer mine around 150. Keep in mind that the temperature will continue to rise after cooking. *Note- The USDA recommends cooking salmon to 145 degrees.
- Scoop off and discard any white albumin that has formed, then spoon the sauce over the fillets, garnish with fresh parsley, if desired, and serve hot.
Tips and Recommendations
- Wild-Caught vs. Farm-Raised: Wild-caught salmon is often preferred for its flavor and nutritional benefits.
- Skin-On vs. Skinless: Pan-frying salmon with the skin on helps protect the flesh from overcooking.
- Thickness: Use salmon fillets of similar thickness to ensure even cooking.
- Fresh vs. Frozen: Both fresh and frozen salmon can be used. Thaw frozen salmon in the fridge overnight or in cold water.
Preventing Albumin Formation
The white, slimy stuff that sometimes appears on salmon is called albumin. It's a protein that solidifies as salmon cooks. This can be prevented by pressing lightly on each piece with a spatula for about 10 seconds after placing it in the pan. It also happens when the fish is overcooked or cooked at too high a temperature. To prevent this, we are cooking the fish skin-side down. The skin acts as an insulator and cooks the salmon more gently. If you still end up with albumin, you can gently scrape it off before serving.
Skillet and Searing Tips
Use a heavy-bottomed non-stick or cast-iron skillet to ensure the fish doesn't stick and that it cooks evenly. The oil should be hot and shimmering but not smoking. Pat dry the salmon. This ensures that it browns evenly. Please don't move the fillets around while they cook. This prevents a good sear. Season right before searing. If you season it too soon, the salt can pull out the moisture and dry it out.
Freezing and Reheating
To freeze: Wrap each fillet in plastic wrap and place it in a resealable baggie for up to 3 to 4 months. To reheat frozen salmon: Thaw in the fridge overnight or in cold water.
General Tips for Keto Salmon
Nutritional Information
I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
Medical Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.
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