Keto Baked Salmon Recipe – How To Make Salmon Fillet In The Oven
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▢ 4 salmon fillets – 4oz/113g each
▢ 1/2 tsp sea salt
▢ 1/4 tsp ground black pepper
▢ 2 tbsp olive oil
▢ 1 tbsp French yellow mustard
▢ 2 tbsp fresh lemon juice
▢ 2 tbsp fresh parsley – chopped
▢ 2 tbsp chives – chopped
▢ 1/2 tsp chili flakes – or to taste
▢ 2 garlic cloves – pressed
Tips & Tricks for this Easy Baked Salmon Recipe:
1. Which ingredients can be changed in this Keto baked salmon recipe?
You can easily customize the marinade with any of your favorite fresh herbs. For example, I love adding finely chopped rosemary, cilantro, tarragon, or picked thyme. To infuse the salmon with more flavor, let it marinate for up to 1 hour in the fridge.
If you’re out of lemon, substitute it with another citrus, such as orange juice. In addition, you can add a pop of saltiness with two tablespoons of chopped capers with brine.
If you’re a cheese fan like me, add a sprinkle of finely grated parmesan to the marinade. I recommend using about two tablespoons. Also, you’ll want to add less salt since the parmesan is quite salty too.
In terms of mustard, use your favorite! Dijon, yellow, or whole-grain all work well. If you’re following a specific diet, just make sure it’s paleo, Whole30, or keto compliant.
2. What to serve with oven baked salmon fillet?
I love to serve the easy baked salmon with roasted veggies. Try asparagus, sweet potatoes, Brussels sprouts, mini sweet peppers, or broccoli. For more of a condiment, try mango salsa or Texas caviar!
Or, if you’re looking for something heartier, I recommend mashed potatoes.
3. What is the best sauce for this easy baked salmon recipe?
To keep it keto compliant, serve the oven-baked salmon fillet with an easy spicy ranch dip.
If you’re not avoiding dairy, you might love a simple dill yogurt sauce. Or something simple as Dijon mustard works great too! However, if you’re not on any specific diet, then I love roasted salmon with sweet chili sauce.
4. Best way to cook a salmon fillet
While you can cook salmon fillets in many different ways, my favorite is to bake them in the oven. It’s super easy and you don’t have to keep an eye on it like you would if cooking it on the stovetop.
Here’s (in my opinion) the best baked salmon recipe in the world:
Preheat the oven to 425°F/220°C. Line a sheet pan with parchment paper for easy cleanup.
Place the salmon on the prepared sheet pan and season with salt and pepper. Drizzle or spray with a bit of cooking oil.
Bake for 12-15 minutes. The cooking time depends on the size and thickness of your fillets. I find that wild salmon tends to be thinner and cooks faster than farm-raised salmon.
5. Best way to bake salmon fillets?
The key to baking the best salmon is a good rimmed sheet pan. Use one that’s non-stick and place the salmon skin-side down. This way, you’ll get a nice crispy skin.
If you don’t have a perfect sheet pan or you’re not a salmon skin fan, you can use any sheet pan you have and line it with parchment paper or a silicone baking mat. This will make the cleanup easy breezy. However, the skin of the salmon might not get as crispy.
I don’t recommend using aluminum foil to bake salmon. This is because the flavor of aluminum can transfer to your food when cooked at high temperatures. Studies have raised concerns that this could be harmful to your health.
6. What’s the best temperature to bake salmon and for how long?
I find the temperature for the best baked salmon recipe is 425°F/220°C. The oven needs to be preheated at least 10 minutes prior to cooking.
If your salmon fillets are small, then cooking for about 12 minutes should be enough. However, if they’re bigger, then go for 12-15 minutes. Check after 12 to avoid overcooking.
Here is how to know when your salmon is done: The salmon should be juicy and flake easily when pressed with a fork. Overcooked salmon is super firm, dry and will crumble when you cut into it.
7. What is the internal temp of cooked salmon?
Your keto baked salmon should reach a minimum internal temperature of 145°F to be considered safe to eat.
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