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This keta salmon recipe features tender salmon fillets dressed in garlic butter and baked until they’re flaky and tender. It’s lean yet buttery, and so easy to make.
My oven baked salmon in foil is one of our favorite ways to enjoy salmon, and when keta salmon is in season, that’s the salmon that we use!
Of course, cooking the keta variety of salmon is a bit different than king salmon or chinook salmon. It’s leaner, which means it cooks quicker. So, I revamped my recipe to guarantee perfectly cooked keta-style salmon every time.
If you’re looking for easy salmon recipes, try my miso salmon, air fryer salmon, or honey garlic salmon next!
★★★★★ REVIEW
“We regularly buy keta salmon but were stuck on how to cook it. Your baked option is so easy and delicious and full of garlic flavor.” – Suzanne
Key ingredients
- Wild Alaska keta salmon. Look for fillets that are roughly equal in size so they cook evenly. I’ve tried both skinless and skin-on, and I think skin-on is the best because it keeps the moisture in the fish, which is ideal for any lean fish.
- Garlic. I try to use freshly minced garlic, but the bottled stuff will work in a pinch.
- Butter. Stick with unsalted butter so you can control how much salt to add.
- Salt and black pepper. To taste.
- Parsley. Freshly chopped.
- Lemon. I highly recommend freshly sliced lemons, not the juice. It adds more flavor and makes for a better presentation.
How to make keta salmon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Prep. Preheat the oven, line a baking sheet with foil, and spray with cooking spray. In a small bowl, whisk the garlic and butter.
Step 2- Season. Dry the salmon, place it skin-side down on the baking sheet, and cover it in garlic butter. Sprinkle seasonings and place lemon around the fish.
Step 3- Bake. Wrap the fillets in foil and bake until fork-tender. Serve with fresh lemons and parsley.
Arman’s recipe tips
- Skip the foil. If you’d rather not bake directly on foil, wrap the salmon in parchment paper, then the foil. I do this from time to time, and it always turns out great.
- Use a meat thermometer. I prefer my salmon at 130F, so I will usually remove it from the oven when it’s just over 125F because the carryover heat will continue to warm it up before it starts to cool.
- Poke a few holes in the foil. So steam can escape.
- Swap the herbs. Try fresh basil or cilantro for a different flavor profile.
Storage instructions
To store: Let the fish cool completely, then store it in an airtight container in the refrigerator for 1-2 days.
To freeze: Transfer the fish to a freezer-safe container and freeze for up to 2 months. Let it thaw overnight before reheating.
Reheating: Reheat fillets in a pan over medium heat or microwave in 30-second intervals until warm.
Frequently asked questions
Keta-style salmon is leaner and firmer than Atlantic salmon. Nutritionally, the keta variety has 22 grams of protein and 3 grams of fat per 3-ounce serving, whereas Atlantic salmon has 20 grams of protein and 12 grams of fat.
As keta salmon is a leaner cut, it is sweeter and has less of a fishy taste than other fish or seafood.
Baked keta salmon is quite mild on its own, so pair it with some fun sides, like cauliflower potato salad, cauliflower mac and cheese, mashed potatoes, or a simple potato salad.
More foolproof seafood recipes
Baked Keta Salmon
Ingredients
Instructions
- Preheat oven to 220C/450F. Whisk the garlic and melted butter together.
- Line a large baking sheet with tin foil, allowing plenty of overhang on each side. Lightly coat with cooking spray.
- Pat dry the salmon fillet. Place the salmon skin side down on the baking tray. Brush the garlic butter on top, then sprinkle with salt, pepper, and parsley. Place the lemons around the edges.
- Fold the foil over the salmon and bake for 17-20 minutes.
- Lift the foil and sprinkle with fresh parsley and lemons, to serve.
