Baked Salmon with Dill Cream Sauce
Why This Is Strictly Keto
Salmon is naturally carb-free, and the creamy sauce here is built from real, whole ingredients — sour cream, mayonnaise, fresh dill, capers and lemon — with nothing processed or starchy added. No breading, no glaze, no added sugar. It’s a dish that’s keto by nature, not by substitution.
Ingredients
For the Salmon
- 6 salmon fillets, about 4 ounces each
- 1 tablespoon fresh dill, chopped
- Olive oil
- Salt and pepper, to taste
For the Creamy Dill Sauce
- 1/3 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon capers, chopped
- 1 teaspoon Dijon mustard
- Juice and zest of 1/2 lemon
- Salt and pepper, to taste
Instructions
Make the sauce: Whisk all the sauce ingredients together in a bowl. Let it sit at room temperature while the salmon cooks.
Prep the salmon: Preheat the oven to 400°F. Place the salmon fillets on a wire rack set over a foil-lined baking sheet. Brush each piece with olive oil and sprinkle with salt, pepper and the chopped dill.
Bake: Bake 10 minutes at 400°F, then raise the oven temperature to 450°F and bake 5-8 minutes more, until the salmon flakes easily with a fork.
Serve: Top each fillet with a dollop of the dill sauce and garnish with extra dill and capers.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~348 kcal | 27g | 27g | 1g |
Tips
- Baking on a wire rack keeps hot air circulating under the fillets so they don’t steam in their own juices.
- The two-stage oven temperature gives a gentle cook followed by a quick finish that browns the edges without drying out the fish.
- Leftover sauce keeps refrigerated for up to a week and is excellent on grilled chicken or as a dip for raw vegetables.
