Baked Keto Salmon with Creamy Dill Sauce
User Reviews
5
-
Prep Time
5 mins
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Cook Time
18 mins
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Total Time
23 mins
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Servings
6
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Calories
348 kcal
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Course
Main Course
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Cuisine
American
Baked Keto Salmon with Creamy Dill Sauce
Description
This recipe for Baked Keto Salmon uses six fresh salmon portions brushed with olive oil and seasoned with salt, freshly ground pepper, and chopped dill before roasting. The oven temperature is initially set at 400°F, then increased near the end of cooking to achieve a tender, flaky texture with a slight golden finish. The method involves baking on a wire rack placed over foil-lined sheet pans for easy cleanup and air circulation.
The accompanying creamy dill sauce is an uncooked mixture made by whisking sour cream, mayonnaise, fresh dill, chopped capers, Dijon mustard, and lemon juice and zest. The sauce is allowed to rest briefly at room temperature to marry flavors and then served atop the baked salmon, with additional garnishes of dill and capers.
The bright, herbal sauce complements the natural fattiness and mild flavor of the salmon, adding moisture and a creamy tang. This pairing creates a balanced dish suitable for a keto diet and can be accompanied by low-carb vegetables or salad. Leftover sauce can be refrigerated for up to a week, making extras practical for multiple meals.
Ingredients
- 6 pieces salmon fresh, about 2″ wide/4 ounces each
- 1 tablespoon dill chopped, fresh
- olive oil
- salt to taste
- black pepper to taste
For the Sauce
- ⅓ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon dill chopped, fresh
- 1 tablespoon capers chopped
- 1 teaspoon Dijon mustard
- lemon juice and zest of ½ lemon
- salt to taste
- black pepper to taste
Instructions
To Make the Sauce
- Whisk all the sauce ingredients in a bowl and allow to sit at room temperature while you make the salmon.
To Make the Salmon
- Preheat oven to 400F.
- Place the salmon on a wire rack, placed on a baking sheet lined with aluminum foil (for easier cleanup). Brush each piece with olive oil. Sprinkle salt, pepper and dill over the tops.
- Bake for 10 minutes. Increase the temperature to 450F and bake for another 5-8 minutes.
- Serve with a healthy dollop of the sauce over the top of the salmon, and garnish with some dill and capers. Store any leftover sauce in the fridge in an airtight jar for 5-7 days.
Notes
- If fresh dill is unavailable, substitute with half the quantity of dried dill weed.
- Store leftover creamy dill sauce in an airtight container refrigerated for 5 to 7 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 1g | 0% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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