Baked Coho Salmon Steaks with Butter
Coho salmon provides complete protein, omega-3 fats, and selenium, while butter helps keep the fish tender during baking. Short heat treatment keeps the steaks juicy and convenient for a keto dinner.
Cut coho salmon (1 kg) into steaks about 2 cm thick. If the fish is frozen, slice it while partly thawed so the pieces stay even.
Line a baking dish with parchment and sprinkle the bottom with part of the thyme (2 g), rosemary (2 g), dried basil (2 g), table salt (6 g), and pepper blend (2 g). Arrange the steaks, sprinkle with the remaining spices, and place butter (50 g) on top in small pieces.
Bake the coho at 200°C for 15-20 minutes, until the flesh turns opaque and starts to flake easily with a fork. For a more browned surface, turn on the grill for another 5 minutes, but do not bake longer so the fish does not dry out.
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