Keto oven Baked Salmon In Foil

5 from 1 vote

Enjoy a quick and easy weekday dinner with my Keto oven-baked salmon in foil! This recipe is keto and low carb, and did I mention delicious?

Prep Time18

Cook Time12

Total Time30

Course: Dinner

Cuisine: American

Servings: servings

Calories: 262kcal

Place room-temperature butter in a bowl with lemon juice, salt, chipotle powder, parsley, and black pepper. Mix until well combined.
Place butter on a piece of parchment paper and shape it into a log. Transfer the log of butter to a large piece of plastic wrap. Roll the butter in plastic wrap and twist the ends of the plastic in opposite directions to tighten.
Place butter into the freezer for 1 hour.

Preheat oven to 425 degrees.
Using a 12 x 14-inch sheet of aluminum foil, make foil boats. Fold in each side until you have a square with 4 raised sides. Foil boats will contain the butter when it melts.
Portion salmon into four 5-ounce fillets. Position salmon into individual boats rested against the left side of the foil boat.
Cut off the woody ends of the asparagus. Place the asparagus next to the salmon.
Remove butter from the freezer. Cut into ½ - 1-inch thick slices and remove the plastic wrap. Top salmon and asparagus with butter.
Bake salmon in a 425-degree oven for 10-12 minutes. The internal temperature should be at least 145 degrees.
Place salmon and asparagus on a dinner place and drizzle the melted butter onto the fish.

Preheat the air fryer to 375°
Place salmon, asparagus, and compound butter in foil boats. Bake at 375 degrees for 10 minutes in your air fryer.

Use a fatty piece of salmon for the best flavor. I like to use Atlantic king salmon for this recipe. Wild-caught coho salmon is very lean and dries out quickly.

Grass-fed butter is WORTH it! I remember the day I switched to using Kerrygold butter. It was amazing how much flavor this butter had.

Remove butter from the refrigerator and let sit out at room temperature for at least 1 hour.

Use parchment paper to roll the butter into a log. Position the butter in the center of the paper. Fold the edge closest to you over the butter and shape, with your hands form a nice uniform log.

Store log in plastic wrap for the best results. Transfer the log to plastic wrap and twist both ends of the plastic in OPPOSITE directions to tighten and secure the butter. Freeze until ready to use.

Place a butter slice on the asparagus too. The compound butter is meant to flavor the salmon and veggies.