A rich, creamy and delicious topping of parmesan cheese with mayonnaise and herbs takes baked salmon fillets to a new, Keto-awesome level.
Even people who think they don’t like salmon will enjoy this dish, as the creamy, cheesy topping is so rich and delicious. This low carb baked salmon is great for Keto, filled with satisfying, Keto-friendly fats.
Salmon is incredibly nourishing and nutritious. Packed full of omega-3 fatty acids that are anti-inflammatory, great for brain health and good for your heart, I eat salmon about twice each week.
Bonus – salmon is also high in potassium, which is one of the electrolytes that can be depleted in some people while eating Keto.
I buy wild-caught Alaskan Sockeye salmon because it has the best flavor and texture, in my opinion. I live in the Midwest, so I buy frozen fillets and thaw them out ahead of time before preparing this dish.
I also buy the fillets with the skin-on, as there is a lot of nutrition in that skin! If you really don’t like it, you can leave it off. I think it’s great when crispy!
Wild-caught salmon is best, as the farmed varieties are higher in mercury, PCBs, dioxins and pesticides. All of these contaminants are potentially harmful to our health, with connections to numerous health problems, including cancer.
For the mayonnaise, please try to avoid conventional mayo that is made with industrially processed oils! Most mayo is made with soybean oil, which is highly inflammatory. I use Primal Kitchen Avocado Oil Mayo and love it.
Parmesan and Parsley Crusted Salmon
- Silicone Tart Molds
- 4 4 ounce salmon fillet wild-caught, skin-on
- 1/4 tsp pink sea salt
- 4 tbsp mayonnaise avocado oil based
- 1/2 cup parmesan cheese grated
- 1 tsp garlic powder
- 1/4 tsp lemon peel dried
- 2 tbsp parsley dried
- Preheat oven to 350 degrees.
- In a small mixing bowl, combine mayo, parmesan, lemon peel, garlic powder and parsley.
- Pat salmon fillets (or pieces) dry with paper towels, then place each in a Single Serving Silicon Pan (I used the Miniature Tart Molds – Linked in the notes below).
- Sprinkle with salt.
- Spread the cheese mixture evenly among the salmon fillets, spreading gently with a spoon or table knife.
- Set the silicone molds in a glass pan in case they overflow.
- Bake in preheated oven for 15 minutes, or until the fish flakes when a fork is inserted.
- Let rest for 10 minutes or until the Parmesan mixture sets enough to be able to easily remove the salmon is pretty single servings.
- Easy Single Serving Sizes
- Easy Cleanup