Keto Salmon in Foil Packets with Pesto
This easy keto salmon in foil packets is loaded with the summer flavor from the tomatoes and pesto. Less than 20 minutes of cooking time with an easy sheet pan oven method also included. Low carb, gluten free, Atkins, paleo.
This easy keto salmon in foil packets is loaded with the summer flavor from the tomatoes and pesto. Less than 20 minutes of cooking time with an easy sheet pan oven method also included. Low carb, gluten free, Atkins, paleo.
- Carbohydrate 24.3416315626615 g
- Cholesterol 0 mg
- Fat 2.91963937572367 g
- Fiber 7.39739091825485 g
- Protein 5.42433093750435 g
- Saturated Fat 0.405853125099924 g
- Serving Size 1 1 serving (738g)
- Sodium 182.336325000325 mg
- Sugar 16.9442406444067 g
- Trans Fat 0.402489375019597 g
- Calories 132 calories
Step-by-step
- Place the salmon on a sheet of tin foil that is large enough to wrap completely over itself to cover the salmon and seal in the steam.
- Season the salmon with salt and pepper, then drizzle with olive oil.
- Place the tomatoes around the salmon, then fold up the edges of the foil around it to create a 1 inch rim to trap the moisture inside.
- Pour the white wine into the foil around the salmon and tomatoes.
- Fold the extra foil over the top of the salmon packet and lightly crimp to create a mostly sealed package.
- Cook on a preheated grill (to about 400 degrees F) over indirect heat for 10 minutes.
- Remove from the grill and keep covered five minutes.
- Lift up the top layer of foil and brush the cooked salmon with the pesto.
- Serve warm with cauliflower rice if desired.
Flaky salmon encased in a sealed metallic pouch emerges steaming, opaque at the edges, and fragrant with reduced white wine and concentrated basil oils. Cooking fish inside a closed container harnesses ambient heat, turning the interior environment into a mini steam chamber that prevents the protein from drying out.
Judging Doneness Without Probes
Visual cues replace thermal probes when the packet remains sealed. Press the thickest portion of the fillet gently with a fork; distinct white flakes should begin to separate along the natural muscle lines without offering resistance. Opaque flesh throughout indicates completion, while translucent pink centers require two additional minutes of covered resting time. Grills must be stabilized at 400 degrees Fahrenheit over indirect zones to prevent scorching the aluminum base before the interior proteins coagulate.
Batch Adjustments and Scaling
Individual foil packets allow cooks to scale portions from one single fillet up to six simultaneous servings without altering cooking times. Ensure each parcel maintains a one-inch crimped rim to trap evaporating liquids effectively. White wine can be substituted with chicken broth or diluted lemon juice at a one-to-one ratio when cooking without alcohol.
