Whole Salmon Baked to Perfection with Blender Bearnaise Sauce

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Ready to wow your guests at your next get-together? Let’s talk about this Whole Baked Salmon with Bearnaise Sauce. It’s not just a dish; it’s a statement piece for your dinner table that’s as tasty as it looks. Whether you’re a pro in the kitchen or just starting out, this recipe is all about making something special without the fuss.

Having lived near some of the best seafood spots, I’ve got a soft spot for salmon. It’s healthy, flexible in recipes, and downright delicious. This dish is all about bringing out the best in salmon – it’s packed with good fats and flavors that’ll make your mouth water. It’s the perfect example of a Mediterranean-keto approved recipe! The best part? You can prep most of it ahead of time. That means less time in the kitchen and more time chilling with your friends and family. Oven-baked or grilled, this salmon dish is a winner.

Why You’ll Love This Recipe

  • Low-Carb Goodness: Perfect for keto diets.
  • High-Protein Winner: This meal will keep hunger at bay!
  • Mediterranean-Keto Approved: High in omega 3 fats and micronutrients.
  • Easy & Adaptable: Oven or grill, it’s a breeze.
  • Flavorful Simplicity: Just herbs, salmon, and sauce.

Ingredients & Substitutions

Heads up: For exact measurements, see the recipe card below.

Getting this impressive dish on the table is easier than you might think. You only need a handful of ingredients to create this flavor-packed baked salmon with bearnaise sauce meal.

Baked Salmon

  • Whole Salmon: The centerpiece of your dish, rich and flavorsome.
  • Organic Lemons: Infuse the salmon with a fresh, zesty flavor.
  • Shallots: Add a subtle sweetness. Any small onions can be used instead.
  • Fresh Tarragon: Offers a unique, slightly anise-like aroma.
  • Fresh Thyme: Brings in an earthy, lemony touch.
  • Butter or Ghee: Enriches the salmon with a smooth, creamy texture.
  • Sea Salt and Pepper: Essential for seasoning to your taste.

Bearnaise Sauce

  • Butter or Ghee: Creates a creamy, luxurious base for the sauce.
  • Egg Yolks: Add richness and help to thicken the sauce.
  • Tarragon: Enhances the sauce with a fresh, herbal note.
  • White Wine Vinegar: Provides a sharp, tangy edge to balance the flavors.
What is the best type of salmon to use?

While wild Alaskan Sockeye is a top choice for its rich flavor and firm texture, as well as health benefits, but there are other excellent options. Other wild salmon varieties, like Coho or King, are great alternatives. They offer a similar nutritional profile and taste. If wild salmon isn’t available, opting for organic farmed salmon is a good compromise. If you can afford it, choose high-quality, sustainably sourced salmon.

Are there other herbs I can use?

Yes, you can definitely get creative with herbs! If tarragon and thyme aren’t available, try using dill or parsley, which also pair beautifully with salmon. Dill offers a slightly sweet and citrusy flavor, while parsley adds a fresh, mildly bitter taste. You can also experiment with a blend of different herbs based on what’s available or your personal preference.

Can I make this dairy-free?

Absolutely! To make this recipe dairy-free, simply swap out the butter for extra virgin olive oil. While the flavor and texture might be slightly different, olive oil works well in both the baked salmon and the Béarnaise sauce.

How To Make Baked Salmon with Bearnaise Sauce

Prepare the Salmon. Preheat your oven to the correct temperature 430°F (220°C) for fan assisted, or 465°F (240°C) for conventional. Peel and halve the shallots, and cut the lemons into halves, reserving one half and slicing the rest into quarters. Then, slice the reserved lemon half. Slice the butter into pieces.

Whole salmon, sliced lemon, herbs, shallots and butter.
Whole salmon, sliced lemon, herbs, shallots and butter.

Stuff and Season the Salmon. Make slashes on both sides of the salmon, and season the cavity with salt and pepper. Stuff the cavity with the lemon quarters, shallot halves, tarragon, and thyme. Place the lemon slices, butter slices, and additional herbs into the slashes. Use kitchen twine to tie the fish at intervals to secure the stuffing.

Whole salmon stuffed with aromatics and tied with a string ready for baking.

Bake the Salmon. Place the salmon on a baking rack over a tray. Bake in the preheated oven for 15 minutes, then lower the temperature to 355°F (180°C) fan assisted, or 400°F (200°C) conventional, and bake for an additional 30 minutes. Let the salmon cool slightly after baking and then carefully transfer it to a serving platter. Remove the string before serving.

Whole salmon stuffed with aromatics ready for baking.
Raw salmon with lemon and herbs.

Make the Béarnaise Sauce. Place egg yolks and white wine vinegar into a blender and blend until combined and creamy. Slowly drizzle in the melted butter while blending, until the sauce thickens. Add the chopped tarragon, blend briefly, and season with salt and pepper to taste. Serve the sauce warm with the salmon.

Whole Salmon Baked to Perfection with Blender Béarnaise Sauce recipe.

Tips for Best Baked Salmon with Bearnaise Sauce

  • Temperature Matters: For the salmon, it’s crucial to start with a high oven temperature for the initial baking, then lower it for the remainder of the cooking time. This method ensures a perfectly cooked, moist interior with a slightly crisp exterior.
  • Herb Quality: Fresh herbs make a significant difference. Fresh tarragon and thyme impart more vibrant flavors than their dried counterparts. If you’re using dried herbs, remember they’re more potent, so use them sparingly.
  • Butter Type for Béarnaise: Using high-quality butter or ghee in the Béarnaise sauce is key. It not only affects the flavor but also the consistency of the sauce.
  • Blender Technique for Sauce: When making the Béarnaise sauce, add the butter slowly and steadily into the blender. This ensures the sauce emulsifies properly, achieving that silky smooth texture.
  • Salmon Size and Tying: If your salmon is too big for your oven, don’t hesitate to use a barbecue with a hood. Also, tying the salmon properly ensures the stuffing stays in place, enhancing the flavor throughout the fish.

Storage Instructions

How long will the baked salmon and béarnaise sauce last?

The baked salmon can be kept in the refrigerator for up to 3 days when stored properly in an airtight container. It’s best to use the Béarnaise sauce fresh. If you have leftovers, store them in the fridge and use within 2 days. Reheat gently over a low heat. Reheating the sauce might still cause separation.

Can I freeze the baked salmon?

Yes, you can freeze the salmon. Wrap it tightly and store it in the freezer for up to a month for the best quality.

What’s the best way to reheat the baked salmon?

Reheat it in the oven at a low temperature until just warmed through. This helps preserve its moisture and flavor.

How to Serve Baked Salmon with Bearnaise Sauce

This Whole Baked Salmon with Bearnaise Sauce is perfect for a range of occasions:

  • As a Main Dish: Great for dinner parties, this salmon serves as a spectacular main course. Complement it with low-carb vegetables like spinach or arugula for a balanced plate.
  • Outdoor Gatherings and Potlucks: Whether it’s a casual barbecue or a more formal outdoor event, this salmon is a fantastic choice. It’s equally delicious when cooked on a grill.
  • Holiday Feasts: During the holidays, this dish can be a refreshing change from traditional meats. It pairs beautifully with festive sides like Roasted Beetroot Salad, Roasted Pumpkin Salad, Low-Carb Potato Salad, Cauliflower Rice, or Cauliflower Mash.
  • Casual Dinners: Even for a simple family dinner, this salmon brings a sense of occasion. It’s easy enough to prepare on a weeknight but special enough to feel like a treat.
  • Brunch Option: For a luxurious brunch, serve smaller portions of this salmon. It’s a unique and satisfying choice that’s sure to impress.

Tools for Baked Salmon with Bearnaise Sauce

  • Baking Tray and Rack: Needed for baking the salmon evenly. The rack helps circulate heat around the fish for perfect cooking.
  • Blender or Food Processor: Crucial for making the Béarnaise sauce. These tools help achieve a smooth, creamy consistency with ease.
  • Kitchen Twine: For tying the salmon, ensuring the stuffing and herbs stay in place during baking.
  • Sharp Knife: Necessary for prepping ingredients like lemons and shallots, as well as for making slashes in the salmon.
Whole Salmon Baked to Perfection with Blender Béarnaise Sauce recipe.

Baked Salmon with Béarnaise Sauce

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Whole salmon stuffed with fragrant herbs, tangy lemon, and sweet onions, baked to perfection. This tasty low-carb meal, ideal with quick blender Béarnaise sauce, is perfect for any gathering. Serve it up with your favorite low-carb sides for a complete, impressive meal.
Prep Time15 minutes
Cook Time45 minutes
Print Pin Rate



  • 1 whole salmon (about 7-8 lbs piece)
  • 2 whole lemons (organic)
  • 4 shallots (or small onions)
  • 1 small bunch of tarragon
  • 1 small bunch of thyme
  • stick butter (unsalted, or ghee)
  • sea salt and pepper (to taste)

Bearnaise Sauce

  • 1 stick butter (unsalted, or ghee, melted)
  • 3 egg yolks
  • 1 tbsp chopped tarragon
  • 1 tbsp white wine vinegar
  • sea salt and pepper to taste


  • Set the oven to 430 °F (220 °C), or 465 °F (240 °C).
  • Peel shallots, cut into halves, and cut lemons into halves and quarters, reserving one half.
  • Make slashes on either side of the salmon. Season inside with salt and pepper, and stuff with lemon quarters, shallot halves, tarragon, and thyme. Add lemon slices, butter slices, and additional herbs into the slashes. Tie the fish with kitchen twine to secure the stuffing.
  • Place the salmon on a baking rack over a tray. Bake for 15 minutes, then reduce heat to 355 °F (180 °C), or 400 °F (200 °C), and bake for 30 more minutes. Let cool slightly, then transfer to a serving platter and remove the string.
  • For the Béarnaise sauce, blend egg yolks and white wine vinegar until creamy. Gradually add melted butter, blending until thickened. Add chopped tarragon, blend briefly, and season with salt and pepper. Serve warm with the salmon.


Calories: 411kcalNet Carbs: 0.9gCarbohydrates: 1.1gProtein: 39gFat: 27gSaturated Fat: 12.2gSodium: 216mgMagnesium: 57mgPotassium: 784mgFiber: 0.2gSugar: 1.1g


  • Serving Size: About 5 oz (145 g) cooked salmon + 2 tbsp (30 ml) Béarnaise sauce.
  • Storage: Store leftover salmon in the fridge for up to 3 days. For longer storage, freeze the salmon, well-wrapped, for up to a month.
  • Béarnaise Sauce: Best prepared fresh. If storing, keep in the fridge and use within 2 days. Reheat gently to avoid separation.
  • Oven Space: If your salmon is too large for the oven, a hooded barbecue is a great alternative.
  • Herb Variations: Feel free to experiment with different herbs if tarragon or thyme aren’t available. Dill and parsley are excellent substitutes.
  • Serving Suggestions: This dish pairs wonderfully with low-carb vegetables or a simple salad for a complete, nutritious meal. Try with our Roasted Beetroot Salad for a festive touch, or Cauliflower Mash.

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