Salmon with Jalapeño Lime Butter (keto + low carb)
Keto · 4 servings · US measures · 5 min publisher preparation per four-serving batch
Total time: 15 min
Salmon with Jalapeño Lime Butter (keto + low carb). Original recipe adapted with source quantities and workflow.
Follow the cooking flow and check each component at the stated endpoint.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Set oven to 400°F. Paprika is to taste as an explicit adaptation because the source omitted its unit. | ||
| Check fish reaches 145°F at its thickest point. | ||
| Mix seasoned lime rub with paprika to taste; coat top of salmon. | Bake or grill salmon skin-down 400°F 7–10 min until flaky; top chilled jalapeño butter to melt. | |
| Mix softened butter, jalapeño and butter lime-zest portion; chill firm. | ||
Ingredients
- 2 tbsp salted buttersoftened
- 1 count jalapeñoseeded and finely diced
- ½ tsp lime zest
- 1 ½ lb salmon
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp lime zest
- ¼ tsp salt
- ¼ tsp pepper
- to taste PaprikaExplicit adaptation: use paprika to taste because source says ¼ paprika without a unit. No teaspoon quantity is inferred.
Before you start
- Baking sheet
- Mixing bowl
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Butter
Mix softened salted butter, finely diced jalapeño and the butter's lime zest portion. Chill until firm while preparing fish.
- Rub
Combine garlic powder, cumin, the rub’s lime zest portion, salt and pepper. Add paprika to taste as an explicit adaptation of the source’s missing-unit quantity.
- Cook
Coat the top of salmon with rub. Bake or grill skin-down at 400°F for 7–10 minutes until it flakes readily. Add the chilled jalapeño butter immediately after cooking and let it melt over the fish.
Where your attention goes
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
- Source also permits grilling at 400°F; use a grill instead of the oven if chosen.
- The two separately listed lime-zest quantities belong to butter and seasoning respectively; do not halve either ingredient quantity again.
Nutrition per serving
Calories: 276 kcal; protein: 38.0 g; total carbs: 0.5 g; fiber: 0.1 g; net carbs: 0.4 g
Publisher estimate per original portion; proportional ingredient scaling preserves that portion.
Listed allergens: fish, milk. Check purchased labels and cross-contact.
First-cook checks
- Source paprika line is 1/4 paprika with unit missing; never silently changed to teaspoons.
- Separate source lime-zest lines are each 1/2 tsp, one for butter and one for rub. Method half/part wording refers to these two equal portions.
- Explicit adaptation uses paprika to taste because the original ¼-paprika ingredient has no unit; the publisher’s nutrition cannot validate that changed seasoning amount.
- Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
- Adapted from Annie Holmes. This adaptation has not been kitchen-tested.
- Safe doneness checks are added to the publisher method; timers alone do not establish doneness.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- Annie Holmes: Salmon with Jalapeño Lime Butter (keto + low carb)
https://www.maebells.com/roasted-salmon-with-jalapeno-lime-butter/ - FoodSafety.gov: safe minimum internal temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.