Easy Baked Salmon (keto, paleo, whole30)
This is a truly foolproof recipe for baked salmon that will always be a crowd-pleaser. It’s quick, easy, and incredibly healthy, making it perfect for a weeknight meal or a special occasion.
The salmon is seasoned with fresh herbs and lemon slices, then quickly baked to perfection in a hot oven. The result is a moist, flaky, and delicious fish that’s perfect for pairing with a simple salad or mashed cauliflower.
This recipe is perfectly suitable for various diets, including paleo, whole30, Meditarenian diet, low-carb diet, and others. The salmon’s lean protein profile and abundance of omega-3 fatty acids make it an excellent choice for all these diets.
The recipe requires:
6 Ingredients
Active cooking time: 5 minutes
Total cooking time: 20 minutes
Table of Contents
Why you will love this!
- Quick and simple recipe
- Ready in just 20 minutes
- Only 6 basic ingredients
- Healthy and nutritious
- Suitable for whole30, paleo, low-carb, and dairy-free diets
- Moist and flaky salmon every time
Baked Salmon Recipe
Ingredients
To make baked salmon, prepare these simple ingredients:
- Salmon fillets: Choose fresh salmon fillets with firm, bright flesh and no fishy odor. You can use individual fillets or a larger piece for baking.
Fresh lemon: Lemon slices add a zesty flavor and acidity to the salmon, and freshly squeezed lemon juice can be used for a zingy boost.
Herbs: Fresh herbs like rosemary, oregano, thyme, or Italian seasoning bring earthy and aromatic flavors to the salmon.
Extra virgin olive oil/melted butter or ghee: These healthy fats help to keep the salmon moist and tender while it bakes. You can use extra virgin olive oil for a richer flavor, melted butter for a subtler taste, or ghee for its high smoke point and slightly nutty flavor.
Salt and pepper to taste: Season the salmon with salt and pepper to enhance its natural flavors. Adjust the amount according to your preference.
Equipment
For this simple recipe you only need:
- Cutting board and a knife.
- Pastry brush.
- Baking sheet lined with parchment paper.
- Meat thermometer.
Instructions
Step 1: Prepare the salmon
First, take the salmon from the fridge and leave it on a countertop for 15-30 minutes.
Preheat the oven to 220 degrees C (425 F).
Place the salmon on the lined with parchment paper baking sheet. Tap the salmon with the paper towels to remove excess moisture.
Next, brush the salmon with the olive oil, sprinkle with herbs, and season with salt and pepper.
After that, add lemon slices/lemon juice on top of the salmon.
Step 2: Bake the salmon
Place the baking sheet with the salmon in the preheated oven for 10 minutes for a large salmon and 7-8 minutes for individual pieces. Use a meat thermometer to check the internal temperature of the salmon or check it with the fork. The desired temperature for medium-rare salmon is 135°F (57°C).
Remove the salmon from the oven immediately when it reaches the desired temperature. Allow the salmon to rest for a few minutes before serving. This will allow the juices to redistribute throughout the fish, resulting in a more tender and flavorful dish.
It is important to note that the salmon will continue cooking while it is resting. Therefore, it is better to remove it from the oven slightly early rather than later.
Tips for the best results
- Tap the salmon dry with paper towels to remove excess moisture: this will help the salmon cook evenly and prevent it from becoming soggy.
- Don’t overbake the salmon. Overcooked salmon will be dry and tough. Aim for an internal temperature of 135°F (57°C) for medium-rare salmon, 14o°F (60°C) for well-done salmon.
- Let the salmon come to room temperature before cooking: this will help it cook more evenly and prevent it from becoming tough.
- Use an instant-read thermometer to check the internal temperature of the salmon for the accurate results. Insert the thermometer into the thickest part of the fillet.
- Check the salmon earlier than later. The salmon will continue cooking for a few minutes after it is removed from the oven. It is better to remove it slightly early rather than later to avoid overcooking.
- Serve the salmon immediately. The flavors will be at their peak when the salmon is fresh out of the oven.
Line a baking sheet with parchment paper: this will prevent the salmon from sticking to the pan.
Baked Salmon: Internal temperature guidance
While the FDA recommends cooking salmon to an internal temperature of 145°F (63°C), this can result in dry and overcooked fish. To achieve a perfectly cooked salmon that is moist, flaky, and tender, consider cooking it to a lower internal temperature of 130-140°F (54.4-60°C).
Here’s a guide to the different internal temperatures for salmon and their doneness levels:
Rare Salmon: Less than 120°F (49°C).
Medium-Rare Salmon: 125°F to 130°F (54.4-57°C). The fish will be slightly translucent with a hint of pinkness.
Medium Salmon: 135°F to 140°F (60-63°C), my preference. The fish will be opaque with a hint of pinkness in the center. This is the recommended doneness for maximum moisture and flavor.
Well-Done Salmon: 145°F or more (63°C or more). The fish will be completely opaque with no hint of pinkness. This level of doneness is generally not recommended as it can result in dry and overcooked fish.
It’s important to note that wild salmon is leaner than farm-raised salmon and should be cooked to an even lower internal temperature. Aim for 125-130°F (54.4-57°C) for wild salmon to preserve its moisture and delicate texture.
Experiment with different internal temperatures to find your preferred doneness level. With a little practice, you’ll be able to consistently cook salmon to perfection, ensuring a moist, flaky, and flavorful dish.
What to serve with keto baked salmon?
Serve baked salmon with a simple low-carb salad for a lighter meal. In the photo, you can see a salad made with arugula, avocado, violet cauliflower, and some cherry tomatoes.
Here are some more options:
If you’d like to add some keto sauces, here are some ideas for you to try:
If you are looking for a heartier meal, consider adding mashed cauliflower or pumpkin soup, creamy cauliflower soup, or fried cauliflower rice to the baked salmon.
Other options include:
In case you have any leftovers, I highly recommend to making these simple keto sushi rolls with cauliflower rice or adding some salmon bites and the skin to the homemade miso soup.
FAQ
How to check the doneness of cooked salmon with and without a thermometer?
Using a meat thermometer:
Insert the thermometer into the thickest part of the salmon fillet. If the thermometer reads 135°F (57°C), the salmon is cooked to medium-rare. If you prefer your salmon more well-done, continue baking until the thermometer reaches the desired temperature.
With a fork/knife:
- Use a sharp knife to gently press on the salmon. If the fish flakes easily with a fork, it is cooked through.
For medium-rare salmon, the flesh should be opaque with a faint pink hue in the center.
For well-done salmon, the flesh should be completely opaque with no pinkness remaining.
Baked Salmon (keto, paleo, whole30)
Quick and easy keto baked salmon recipe that's perfect for any diet. Juicy, flavorful fish with herbs and lemon.
Ingredients
- 600 g (1.3 lb) salmon (one large piece or individual pieces)
- 1 tsp. Italian seasoning
- 1 lemon
- 1-2 tbsp. extra virgin olive oil/melted butter or ghee
- Salt and pepper to taste
Instructions
- First, take the salmon from the fridge and leave it on a countertop for 15-30 minutes.
- Preheat the oven to 220 degrees C (425 F).
- Place the salmon on the lined with parchment paper baking sheet. Tap the salmon with the paper towels to remove excess moisture.
- Next, brush the salmon with the olive oil, sprinkle with herbs, and season with salt and pepper. After that, add lemon slices/lemon juice on top of the salmon.
- Place the baking sheet with the salmon in the preheated oven for 10 minutes for a large salmon and 7-8 minutes for individual pieces. Use a meat thermometer to check the internal temperature of the salmon or check it with the fork. The desired temperature for medium-rare salmon is 135°F (57°C).
- Remove the salmon from the oven immediately when it reaches the desired temperature. Allow the salmon to rest for a few minutes before serving.
Notes
Here's a guide to the different internal temperatures for salmon and their doneness levels:
- Rare Salmon: Less than 120°F (49°C).
- Medium-Rare Salmon: 125°F to 130°F (54.4-57°C). The fish will be slightly translucent with a hint of pinkness.
- Medium Salmon: 135°F to 140°F (60-63°C), my preference. The fish will be opaque with a hint of pinkness in the center. This is the recommended doneness for maximum moisture and flavor.
- Well-Done Salmon: 145°F or more (63°C or more). The fish will be completely opaque with no hint of pinkness. This level of doneness is generally not recommended as it can result in dry and overcooked fish.
Wild salmon is leaner than farm-raised salmon and should be cooked to an even lower internal temperature. Aim for 125-130°F (54.4-57°C) for wild salmon to preserve its moisture and delicate texture.
The salmon will continue cooking while it is resting. Therefore, it is better to remove it from the oven slightly early rather than later.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 368Total Fat: 27gSaturated Fat: 6.3gCholesterol: 83mgCarbohydrates: 3.1gNet Carbohydrates: 2.1gFiber: 1gProtein: 28g