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Herb-Stuffed Baked Salmon with Béarnaise Sauce

4.5 stars, average of 20 ratings

Herb-Stuffed Baked Salmon with Béarnaise SaucePin itFollow us 134.8k

I’m lucky to live in an area that is surrounded by pristine waters and is home to some of the best fresh seafood in the world. I love to cook with and eat salmon, it’s such a fantastically healthy food and yet also manages to be easy and versatile to cook with.

Winner, winner, salmon dinner!

This keto dish is wonderful for a dinner party or barbecue. It’s knock-your-socks-off impressive and tastes incredible, but is super simple to make. The bulk of the work (not that there is much) can be done well in advance and then all that remains is to pop it in the oven and relax. That’s my kind of entertaining!

You can bake it in your oven, or on your barbecue, if you have a hooded one. I used my barbecue because the salmon was too big for my oven.

I like to serve mine over a simple bed of low-carb greens, such as rocket or spinach with fresh lemon wedges and a quick blender Béarnaise Sauce.

Just like Hollandaise sauce, this is a quick and simple way to make this sauce with no mess, no fuss. Swap the white wine vinegar with lemon juice and omit the tarragon for classic Hollandaise.

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Hands-on Overall

Serving size about 145 g/ 5 oz cooked salmon + 2 tbsp Béarnaise sauce

Allergy information for Herb-Stuffed Baked Salmon with Béarnaise Sauce

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Shellfish free
Pescatarian
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Nutritional values (per serving, about 145 g/ 5 oz cooked salmon + 2 tbsp Béarnaise sauce)

Net carbs2.1 grams
Protein39.2 grams
Fat28.2 grams
Calories428 kcal

Calories from carbs 2%, protein 37%, fat 61%

Total carbs2.6 gramsFiber0.5 gramsSugars1.1 gramsSaturated fat12.9 gramsSodium217 mg(9% RDA)Magnesium59 mg(15% RDA)Potassium815 mg(41% EMR)

Ingredients (makes 10 servings)

Baked salmon:
  • 3.5 kg whole salmon (7.7 lb) - will yield about 50% meat
  • 2 whole organic lemons
  • 4 shallots or small onions (120 g/ 4.2 oz)
  • bunch of tarragon
  • few sprigs of thyme
  • 75 g grass fed butter or ghee (2.7 oz)
  • sea salt and pepper to taste
Quick blender Béarnaise sauce:
  • 4.5 oz butter or ghee, melted (127 g, slightly over 1/2 cup)
  • 3 egg yolks
  • 1 tbsp chopped tarragon
  • 1 tbsp white wine vinegar
  • sea salt and pepper to taste

Note: Recipe makes about 1 cup of Béarnaise Sauce which will be enough for 10 people (about 2 tablespoons per serving), or up to 5 people (about 4 tablespoons per serving). Béarnaise is best prepared fresh, as reheating will result in clumping and separation of the fats. Lemons are used to infuse the salmon and are therefore partially included in the nutrition facts.

Instructions

  1. Preheat oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Peel the shallots and cut them into halves. Herb-Stuffed Baked Salmon with Béarnaise Sauce
  2. Cut the lemons into halves, reserving one half, then into quarters. Cut the reserved lemon half into slices. Slice the butter into slices.
  3. Make a series of slashes on either side of the fish. Sprinkle salt and pepper into the cavity of the salmon before placing the lemon wedges, shallot halves, tarragon and thyme into the cavity.
  4. Push the lemon slices, butter slices and a few sprigs of tarragon and thyme into the slashes. Herb-Stuffed Baked Salmon with Béarnaise Sauce
  5. Using kitchen twine, tie the fish at intervals to prevent the stuffing falling out. Herb-Stuffed Baked Salmon with Béarnaise Sauce
  6. Place a baking rack over a tray to fit either oven or barbecue. Don’t worry if the head and/or tail are hanging over slightly. Cook the salmon in your hot oven for 15 minutes, and then reduce the heat to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Bake for a further 30 minutes. Herb-Stuffed Baked Salmon with Béarnaise Sauce
  7. Remove and let cool slightly and then transfer carefully onto a serving platter and remove string.
  8. To make the Béarnaise sauce, place egg yolks and white wine vinegar into blender and blend until combined and creamy. Slowly drizzle the melted butter in, blending well in between drizzles until the sauce is thickened. Add the tarragon and blend for a few seconds. Taste the sauce and add salt and pepper accordingly. Serve warm. Herb-Stuffed Baked Salmon with Béarnaise Sauce

Ingredient nutritional breakdown (per serving, about 145 g/ 5 oz cooked salmon + 2 tbsp Béarnaise sauce)

Net carbsProteinFatCalories
Salmon, raw
0 g37.8 g10.4 g256 kcal
Lemon (whole), fresh
0.2 g0 g0 g1 kcal
Shallot, fresh
1.6 g0.3 g0 g9 kcal
Tarragon, fresh
0 g0 g0 g0 kcal
Thyme, fresh
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0.1 g6.1 g54 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0.1 g10.3 g91 kcal
Egg yolk, fresh
0.2 g0.8 g1.4 g16 kcal
Tarragon, fresh
0 g0 g0 g0 kcal
Wine vinegar
0 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving, about 145 g/ 5 oz cooked salmon + 2 tbsp Béarnaise sauce
2.1 g39.2 g28.2 g428 kcal

Herb-Stuffed Baked Salmon with Béarnaise SaucePin itFollow us 134.8k

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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (2)

*Trout?

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I believe this is salmon (looks like Chinook or Coho). Trout is just similar.

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