In my opinion, you can't have too many recipes for cooking whole salmon. So here is yet another way to do it, a keto-friendly whole baked salmon with tarragon garlic butter. Herby garlic butter is always a great choice for salmon, but I change things up a bit by going with tarragon as the main flavour with a bit of red pepper flakes to give it a little kick.
Keto Whole Baked Salmon with Tarragon Garlic Butter Recipe.
Ingredients:
- 4lb whole wild salmon
- ¼ cup unsalted butter, room temperature
- 1 teaspoon dried tarragon
- ¼ teaspoon crushed red pepper flakes
- ½ lemon, sliced
- 4 cloves garlic, minced
- ¾ teaspoon kosher sea salt
- ½ teaspoon freshly ground black pepper
- 2-3 sprigs fresh parsley or cilantro
Directions:
Preheat the oven to 425 degrees F. Pat the salmon dry, inside and out, with paper towels then place on a silicon mat or foil-lined baking sheet.
Sprinkle salt and pepper the inside and outside of the salmon then spread the garlic butter all over the outside and inside of the fish. Stuff with lemon slices and parsley or cilantro. Tie the fish closed with 3-4 pieces of cooking twine. Cover with another silicon mat or another sheet of foil.
Roast in the middle of the oven for 20-30 minutes, until it has an internal temperature of 125 degrees in the thickest part of the fish. Be sure to adjust your time based on the size of your fish.
Turn the oven to broil, remove the top mat/foil, and move the fish up to the top third of the oven. Broil for 3-5 minutes until the skin is golden brown and crispy, but not burnt.
Peel the crispy skin off the fish and munch on it while you plate your meal, or serve it with the salmon. Lift the salmon flesh from the top side of the salmon and transfer to plates or a serving platter. Remove the skeleton and serve.
Did you try this keto whole baked salmon with tarragon garlic butter recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation.
