If you’re looking for a quick, nourishing meal that’s bursting with flavour and fits perfectly into your low-carb lifestyle, this Oven Baked Salmon with Lemon Butter Sauce is a must-try. Salmon is naturally rich in healthy fats and protein, making it an ideal centrepiece for a low-carb meal. The simple lemon butter sauce elevates the dish with a bright, zesty finish, balancing the richness of the fish and adding a touch of elegance.
This recipe is perfect for busy weeknights or a special dinner, as it comes together in just 25 minutes with minimal prep. The salmon is seasoned and baked until tender and flaky, then drizzled with a silky lemon butter sauce infused with garlic and fresh herbs. Serve it with your favourite keto-friendly sides for a complete, satisfying meal.
With only a handful of ingredients and straightforward steps, you’ll have a restaurant-quality dish on your table in no time. Whether you’re new to keto or a seasoned pro, this recipe is sure to become a staple in your meal rotation.
At a glance
- Time: 25 minutes
- Difficulty: Easy
- Servings: 2
- Cost: Expensive
Macros (per serving)
- Protein: 28 g
- Fat: 27 g
- Carbs: 2 g
- Energy: 370 kcal
Ingredients
- 2 x 150g Salmon fillets (skin-on or skinless)
- 40g Butter (unsalted)
- 1 Lemon (zest and juice)
- 2 Garlic cloves (finely minced)
- 1 tbsp Fresh parsley (chopped)
- 1 tbsp Olive oil
- 1/2 tsp Salt (to taste)
- 1/4 tsp Black pepper (freshly ground)
Equipment Needed
- Baking tray
- Baking paper
- Small saucepan
- Zester or grater
- Knife
- Chopping board
- Spoon
Steps
- Preheat your oven to 200°C (fan 180°C). Line a baking tray with baking paper.
- Pat the salmon fillets dry with kitchen paper. Place them skin-side down on the prepared tray.
- Drizzle the fillets with olive oil and season with salt and black pepper. Sprinkle over half the lemon zest.
- Bake in the oven for 12–15 minutes, until the salmon is opaque and flakes easily with a fork.
- While the salmon bakes, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the remaining lemon zest, all the lemon juice, and half the chopped parsley. Simmer for 1–2 minutes, then remove from heat.
- Transfer the baked salmon to plates. Spoon the warm lemon butter sauce generously over each fillet.
- Garnish with the remaining parsley and serve immediately.
Allergens & Swaps
Allergens:
Recipe contains: fish, dairy
Potential swaps:
- Butter → Dairy-free butter alternative — Use a high-quality plant-based butter for a dairy-free version.
- Salmon fillets → Trout fillets — Trout offers a similar texture and flavour if salmon is unavailable.
Serving Ideas
- Sautéed spinach – adds colour and soaks up the lemon butter sauce.
- Roasted asparagus – a classic, low-carb pairing with salmon.
- Simple green salad – keeps the meal light and fresh.
Additional Info
Chefs Tips
- For extra flavour, add a pinch of chilli flakes to the lemon butter sauce.
- Let the salmon rest for 2 minutes after baking for juicier results.
- Use a digital thermometer; salmon is perfect at 52–54°C internal temperature.
Variations
- Add capers to the lemon butter sauce for a briny twist.
- Swap parsley for fresh dill for a different herb profile.
Troubleshooting
- If the salmon is dry, reduce baking time or check oven temperature accuracy.
- If the sauce splits, whisk in a splash of cold water to bring it back together.
Storage & Reheating
Store leftover salmon and sauce in separate airtight containers in the fridge.
- Fridge: up to 2 days
- Freezer: up to 1 months
- Reheat: Gently reheat salmon in a low oven (120°C) or microwave; warm sauce in a pan over low heat.
Ingredient Spotlight
Salmon: Rich in omega-3 fatty acids and high-quality protein, salmon is a keto favourite for its flavour and nutritional benefits.
Lemon: Adds brightness and acidity, balancing the richness of the butter and salmon.
FAQs
Can I use frozen salmon fillets?
Yes, just thaw them completely and pat dry before baking for best texture.
How do I know when the salmon is cooked?
The salmon is done when it flakes easily with a fork and is opaque throughout.
Can I prepare the lemon butter sauce ahead?
Yes, you can make the sauce up to a day ahead and gently reheat before serving.
What sides go well with this dish?
Try sautéed spinach, roasted asparagus, or a simple green salad for a keto-friendly meal.
Is this recipe suitable for meal prep?
Yes, store cooked salmon and sauce separately in the fridge and reheat gently before serving.
Oven Baked Salmon with Lemon Butter Sauce
Ingredients
- 2 x 150g Salmon fillets (skin-on or skinless)
- 40g Butter (unsalted)
- 1 Lemon (zest and juice)
- 2 Garlic cloves (finely minced)
- 1 tbsp Fresh parsley (chopped)
- 1 tbsp Olive oil
- 1/2 tsp Salt (to taste)
- 1/4 tsp Black pepper (freshly ground)
Instructions
- Preheat your oven to 200°C (fan 180°C). Line a baking tray with baking paper.
- Pat the salmon fillets dry with kitchen paper. Place them skin-side down on the prepared tray.
- Drizzle the fillets with olive oil and season with salt and black pepper. Sprinkle over half the lemon zest.
- Bake in the oven for 12–15 minutes, until the salmon is opaque and flakes easily with a fork.
- While the salmon bakes, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the remaining lemon zest, all the lemon juice, and half the chopped parsley. Simmer for 1–2 minutes, then remove from heat.
- Transfer the baked salmon to plates. Spoon the warm lemon butter sauce generously over each fillet.
- Garnish with the remaining parsley and serve immediately.
Allergens & Swaps
Allergens: fish, dairy
- Butter → Dairy-free butter alternative — Use a high-quality plant-based butter for a dairy-free version.
- Salmon fillets → Trout fillets — Trout offers a similar texture and flavour if salmon is unavailable.
Nutrition (per serving)
- Protein: 28 g
- Fat: 27 g
- Carbs: 2 g
- Energy: 370 kcal
