Keta Salmon
A simple, buttery roasted keta salmon topped with garlic, parsley, and lemon slices.
Equipment
- Baking Sheet
- Aluminum Foil
- Small Bowl
- Brush or spoon
- Measuring Spoons
- Knife
- Cutting Board
Ingredients
- 2 pounds keta salmon see notes
- 2 tablespoons butter melted
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup parsley freshly chopped, plus extra for serving
- 1 small lemon sliced
Instructions
- Preheat the oven to 220°C (450°F).
- In a small bowl, whisk together the melted butter and minced garlic.
- Line a large baking sheet with aluminum foil, leaving plenty of overhang, and lightly coat the foil with cooking spray.
- Pat the keta salmon dry and place it skin-side down on the prepared baking sheet.
- Brush the garlic butter over the top of the salmon, then sprinkle evenly with salt, pepper, and chopped parsley. Arrange lemon slices around the salmon.
- Fold the foil over the salmon to enclose it and bake for 17–20 minutes, until the salmon is opaque and flakes easily with a fork.
- Carefully open the foil, sprinkle with additional parsley if desired, and serve with the roasted lemon slices.
Notes
- Or use 4 individual fillets instead of one large piece.
- Leftovers can be stored in the refrigerator, covered, for up to three days.
- To freeze, place cooled cooked fish in an airtight container and drizzle some pan juices on top before freezing for up to two months.
- Reheat briefly in the microwave for 30–40 seconds until warm.