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–+ servings
Three perfectly cooked salmon fillets with a crispy, seasoned crust, a perfect dish for salmon recipes.

What I Cook When I Crave Salmon Recipes

Discover a delicious and healthy way to prepare salmon that fits your keto lifestyle. This recipe offers a flavorful approach to enjoying salmon, inspired by a memorable trip to Norway.
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Prep Time 10 minutes
Cook Time 16 minutes
Resting Time 5 minutes
Total Time 31 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: International
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 1.5 pounds salmon fillets wild caught if possible
  • 1 teaspoon kosher salt
Spice Rub
  • 0.5 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon cumin
Other
  • 1 tablespoon olive oil for brushing

Equipment

  • Baking sheet
  • Aluminum foil or parchment paper
  • Small bowl

Method
 

  1. Preheat your oven to 400°F. Allow the salmon to come to room temperature.
  2. Place a large sheet of aluminum foil or parchment paper on a baking sheet and brush it with olive oil.
  3. Pat each piece of salmon dry and place it on the prepared foil, skin side down. Brush the salmon with olive oil and sprinkle with kosher salt.
  4. In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, thyme, and cumin. Sprinkle this mixture evenly over the salmon fillets.
  5. Bake the salmon for 10 to 16 minutes, depending on thickness, until it is tender and pink in the center. The internal temperature should be between 125°F to 130°F. A 1-inch thick fillet will take about 15 minutes. For a crispier top, you can broil the salmon for about 2 minutes during the last part of the cooking time, when the internal temperature reaches 115°F.
  6. Let the salmon rest for about 5 minutes before serving.

Notes

This recipe is keto-friendly and focuses on simple, flavorful ingredients. You can adjust the spice blend to your preference. Enjoy this healthy and satisfying salmon dish!

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