This Keto Salmon with Cranberry Orange Butter is everything you’ve ever wanted in an easy low carb salmon recipe! It’s festive, beautiful, low carb, and of course, delicious! You’ll be pretty much winning the keto salmon game for eternity with this one!
I’ll be honest, this keto salmon recipe is all about that cranberry orange butter. The salmon itself is delicious, but this easy butter with chopped cranberries, fresh parsley, orange zest, and a few other ingredients thrown in is what really makes it shine.
Not just for salmon, this tasty and festive cranberry orange butter would be equally delicious on shrimp, chicken or slathered onto my easy cheddar herb muffins or even pancakes for a sweet/savory twist. But definitely make it for the salmon first – it’s a game changer.
I can’t stress enough how easy and foolproof this keto salmon with cranberry orange butter recipe is to execute for even the most novice of cooks!
Step 1 – Place the salmon on a cookie sheet, drizzle with olive oil and season with salt.
Step 2 – Bake.
Step 3 – Stir the ingredients into softened butter while the salmon is baking.
Step 4 – Slather cooked salmon generously with butter mixture and serve.
This keto salmon with cranberry orange butter is easy enough to make at home on a weeknight for yourself, and tastes great right out of the fridge for lunches if you like to meal prep on the weekends. So treat yourself and don’t save this easy salmon recipe just to pull out for special occasions.
BUT this keto salmon recipe is a real stunner when made as a whole fillet and served on a large platter for guests to help themselves – so you should absolutely plan to invite some friends over soon and serve this salmon with some champagne, a nice salad, and maybe a pile of my Bacon and Parmesan Rosti on the side to make it just perfect.
In conclusion, I’d like to leave you with the following public service announcement:
PLEASE STOP OVERCOOKING YOUR SALMON!
Salmon should be cooked until it’s semi-firm, but not hard as a rock like canned tuna fish! It’s ok if it’s a little darker pink and still soft in the center! And if you are getting a lot of that hard white residue leaking out (it’s a protein similar to egg whites) then you are cooking it too aggressively – it needs a lower temperature for a longer time, rather than a high temperature for a short time to get the best results.
When cooked properly, you should end up with tender, flaky, juicy salmon that melts in your mouth. Anything else is verging on criminal negligence.
So now that you know better, go forth and make this keto salmon with cranberry orange butter – then be sure to report back!
Salmon and cranberry together – yah or nay?!?!?
Keto Salmon with Cranberry Orange Butter
- Total Time: 23 minutes
- Yield: 4 servings 1x
Description
This Keto Salmon with Cranberry Orange Butter is everything you’ve ever wanted in an easy low carb salmon recipe! It’s festive, beautiful, low carb, and of course, delicious!
Ingredients
For the salmon:
- 4 salmon fillets (6 ounces each)
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
For the cranberry orange butter:
- 1/4 cup salted butter, softened
- 1/2 teaspoon orange extract
- 1/4 cup finely chopped fresh cranberries
- 1 tablespoon chopped fresh parsley
- 1 tablespoon finely grated orange zest
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated erythritol
Instructions
For the salmon:
- Preheat the oven to 325 degrees.
- Place the salmon (whole side or fillets) on a cookie sheet and brush with olive oil.
- Sprinkle the salmon with salt.
- Bake the salmon filets for 18 minutes (22 minutes for a whole side fillet,) or until desired doneness is reached.
- Top each filet with 1 1/2 tablespoons butter. Serve warm.
To make the cranberry orange butter:
- Place the softened butter, orange extract, cranberries, parsley, zest, salt and erythritol in a small bowl.
- Stir with a fork until completely combined.
- Use immediately, or store in an airtight bag or container in the refrigerator for up to a week or in the freezer for up to 3 months.
Notes
Approximate net carbs per serving = 0g
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Keto Salmon
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 5 ounces salmon + 1.5 T butter
- Calories: 398
- Fat: 30g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 31g
Keywords: Keto Salmon recipe, easy Keto Salmon recipe, easy salmon recipe
Sherre Freeman says
This is the ABSOLUTE BEST salmon recipe ever! I cook a lot, but would never have thought of this flavor profile. Magnificent! I plan to use the cranberry orange butter on wild duck breast that my husband brings home too. Delicious!
★★★★★
Maryann says
Fantastic flavors! My daughter who does not eat salmon loved it. That’s a first!
Thank you!
★★★★★
Mellissa Sevigny says
That’s fantastic news Maryann, thanks so much for taking the time to let me know it was a hit!
Deborah says
5 stars for innovation! I LOVE salmon (and totally agree on your overcooking statement…..an abomination.
This is the most beautiful and creative topping I have seen for salmon in ages….move over scallions and dill, there’s a new favorite in town. For dinner tomorrow for sure. Will report back but cannot see anyway I am not loving this one. Thank you !
★★★★★
Deborah says
Oh….and please try Jacques Pepin fabulous way of cooking salmon. Heat skillet (cast iron works really well) to med-high heat. Add a bit of oil. Season a salmon filet (skin on or off….I prefer off) with salt and pepper and place skin side down in the hot skillet. Top with a tight fitting lid and cook for 3 1/2 – 4 minutes for med rare (pink in middle). Never have to flip….cooked perfectly with a gorgeous brown on the fatty side where skin was. Top with new favorite cranberry orange butter. Soooo good.
Dana G says
Thank you for the Jacques Pepin technique, Deborah. A storm killed our BBQ plans last night so I gave this a try. “Restaurant quality!” was my husband’s comment. Skip the sugar substitute in the cran orange butter… delicious without. This will be a new stable in my meal plans.
★★★★★
Mellissa Sevigny says
Thanks Deborah, hope you love it!
Deborah says
Made it tonight and BIG SURPRISE…..LOVED IT! So gorgeous. I think it is the first recipe I have ever seen that really uses the tartness of cranberries as an asset instead of an obstacle to overcome. Great job Melissa…you rock!
★★★★★