Keto Baked Salmon
Buttery, flaky salmon fillets baked under a garlic-herb butter with a bright lemon finish. At just 1.6g net carbs and 35 minutes start to finish, this foolproof keto dinner delivers restaurant-quality omega-3-rich protein with almost zero effort and one easy cleanup.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This garlic-herb keto baked salmon is the weeknight dinner you'll come back to again and again: rich, flaky, and ready in about 35 minutes with almost no cleanup. One sheet pan and a handful of fresh ingredients give you a high-protein, low-carb meal that tastes like it came from a restaurant.
Ingredients
- 4 salmon fillets (6 oz each, skin-on)
- 3 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice, plus lemon wedges to serve
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh dill, chopped (or 1/2 tsp dried)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper. Pat the salmon fillets completely dry with paper towels and arrange them skin-side down with space between each.
- 2
In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, lemon zest, parsley, dill, salt, pepper, and red pepper flakes.
- 3
Spoon the garlic-herb butter evenly over each fillet, brushing to coat the tops and sides fully.
- 4
Bake for 15 to 18 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 125-130°F (52-54°C) for medium. Thicker fillets may need a few extra minutes.
- 5
For a golden top, switch to broil for the final 1 to 2 minutes, watching closely so the butter does not burn.
- 6
Rest 3 minutes, then spoon the pan juices over the salmon and serve with fresh lemon wedges.
Tips & notes
- Bring the salmon to room temperature for 15 minutes before baking for the most even cooking and a silkier texture.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently at 275°F to avoid drying it out, or enjoy cold flaked over greens for meal prep.
- No fresh herbs? Use 1 teaspoon dried Italian seasoning. Swap butter for extra olive oil to keep it fully dairy-free.
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Frequently asked questions
- How many carbs are in keto baked salmon?
- Each serving has just 1.6g net carbs (2.1g total carbs minus 0.5g fiber), along with 412 calories, 34g protein, and 30g fat. This recipe makes 4 servings, one 6 oz fillet each.
- What should I serve with keto baked salmon?
- Pair it with low-carb sides like roasted asparagus, sauteed spinach, a leafy green salad, cauliflower mash, or zucchini noodles to keep the whole plate keto-friendly while soaking up the garlic-herb butter.
- How do I know when the salmon is done without overcooking it?
- Salmon is perfect at an internal temperature of 125-130°F for medium and flakes easily when nudged with a fork. Pull it from the oven a couple degrees early, since it keeps cooking while it rests.
