Baked Keto Salmon with Creamy Dill Sauce
A cozy, low-carb dinner featuring tender salmon fillets topped with a creamy, herby dill sauce. Quick to prepare and easy to clean up, it's perfect for busy weeknights.
Ingredients
Salmon Ingredients
- 4 fillets 4 salmon fillets, 5 to 6 ounces each, preferably skin-on
- 2 tablespoons 2 tablespoons olive oil or avocado oil
- 1 teaspoon 1 teaspoon kosher salt, plus a pinch for the sauce
- 1/2 teaspoon 1/2 teaspoon black pepper
- 1 teaspoon 1 teaspoon garlic powder
- 1 teaspoon 1 teaspoon lemon zest, plus extra wedges for serving
- 1/2 teaspoon 1/2 teaspoon smoked paprika, optional for color
Dill Sauce Ingredients
- 1/2 cup 1/2 cup full-fat sour cream
- 1/4 cup 1/4 cup mayonnaise
- 2 tablespoons 2 tablespoons fresh lemon juice
- 3 tablespoons 3 tablespoons chopped fresh dill, plus more for garnish
- 1 small clove 1 small clove garlic, very finely minced
Instructions
Preparation
- Heat the oven to 400°F. Line a sheet pan with parchment for easy cleanup.
- Pat the salmon dry. Dry fish browns better and releases less moisture.
- Whisk oil, salt, pepper, garlic powder, lemon zest, and smoked paprika. Brush or rub on all sides of the salmon.
- Place salmon skin side down on the pan.
Baking
- Bake for 9 to 12 minutes depending on thickness. Aim for an internal temp of 125 to 130°F for tender, slightly translucent centers.
Sauce Preparation
- While the salmon bakes, stir together sour cream, mayonnaise, lemon juice, dill, garlic, and a small pinch of salt. Taste and adjust lemon and salt.
Finishing
- Rest salmon 2 to 3 minutes. Spoon on the creamy dill sauce and finish with a sprinkle of dill and a squeeze of lemon.
Notes
The dill sauce can be made up to 3 days ahead and kept chilled. Leftover salmon can be stored in an airtight container for up to 2 days. It can be reheated gently or enjoyed cold over greens.