Description
This Keto Salmon with Cranberry Orange Butter is everything you’ve ever wanted in an easy low carb salmon recipe! Â It’s festive, beautiful, low carb, and of course, delicious!
Ingredients
Scale
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
