Salmon is something we enjoy regularly. At least once a week, we’d whip up either sweet chili salmon or pan seared salmon. However, if our local seafood store has fresh keta salmon in stock, that’s our ultimate favorite!
What is keta salmon?
Often referred to as chum salmon or dog salmon, keta salmon is the most popular and distributed salmon within the Alaskan salmon family. The peak season for harvesting them is June to October, but is easily available year round in most fish mongers and seafood shops. Unlike traditional salmon, the keta variety is leaner and meatier, and has less of a fishy taste than most seafood.
Baked keta salmon in tin foil
This keta salmon recipe is the easiest and most delicious way to prepare it. Because of its naturally sweeter flavor, seasonings should always be kept at a minimum and the cooking method should be simple. Our favorite way to enjoy it is to bake it in tinfoil, and it requires minimal prep. The salmon turns out moist and flaky. 20 minutes, 5 ingredients, and deliciously healthy and filling, it’s perfect for those who follow a low calorie, low carb, and/or gluten free diet.
How to cook keta salmon?
The Ingredients.
Keta salmon fillet– Try to choose a large fillet that could feed 6-8 people that have its skin intact. Garlic– Freshly minced. Butter– Unsalted and measured in its melted state.Salt and pepper– To taste. Parsley– Freshly chopped. Lemon– Freshly sliced lemons, not the juice.
The Instructions.
Start by patting dry the salmon fillet to ensure there is no excess moisture around it. In a small bowl, whisk together the minced garlic with melted butter until combined. Next, line a large baking tray with tin foil, allowing enough room on both sides to cover it up. Place the salmon skin side down onto it. Brush the top of it with the garlic butter mixture, then sprinkle with salt, pepper, and parsley. Place the lemon around the edges and cover with tin foil. Now, bake the salmon for 17-20 minutes, before sprinkling with extra parsley to serve.
Why bake salmon in foil?
There are tons of ways to cook keta salmon but baking it in tin foil is the easiest and most delicious. Here is why-
It cooks the salmon evenly. The foil keeps all the heat and distributes it all evenly throughout. There is no prep required. All you do is season the fish and place it on the foil and Voila- You throw it in the oven. It requires simple seasonings. The beauty of baking salmon in foil is that there is no need for excessive seasonings. Salt, pepper, and some lemon juice are all you need!
Storing, freezing, and reheating instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to three days. Any longer and the fish will no longer taste fresh. To freeze: Place the cooked and cooled fish in an airtight container, then drizzle the foil juices on top. Store the container in the freezer for up to two months. Reheating: Microwave for 30-40 seconds until warm.
More easy seafood recipes to try
Baked haddock Chilean sea bassKeto salmonHunan shrimpCurry shrimp
