Luxurious Low-Carb Baked Salmon with Creamy Parmesan Crust
This effortless, restaurant-worthy dish keeps salmon incredibly moist and flavorful under a velvety, savory topping. Perfect for a healthy, satisfying dinner that’s ready in under 20 minutes.
Ingredients
| Ingredient | Amount |
|---|---|
| Salmon fillet (skin-on or off) | 1–2 lbs (about 4 portions) |
| Plain Greek yogurt (full-fat or 2%) | ⅓ cup |
| Grated Parmesan cheese | ⅓ cup |
| Mayonnaise | 3 tbsp |
| Lemon juice | 1 tbsp |
| Dijon mustard | 1 tsp |
| Fresh dill or parsley, chopped (or 1 tsp dried) | 1 tbsp |
| Lemon zest (optional) | 1 tsp |
| Garlic powder | ½ tsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Paprika or smoked paprika (optional) | pinch |
| Olive oil | for greasing |
| Lemon wedges | for serving |
Directions
-
Preheat & Prepare
Preheat your oven to 400°F. Line a baking dish or sheet with parchment or foil and lightly grease with olive oil. -
Season the Salmon
Place the salmon skin-side down (if using skin-on) on the prepared dish. Pat it dry with paper towels, then season lightly with salt, pepper, and garlic powder. -
Mix the Topping
In a bowl, combine the Greek yogurt, mayonnaise, Parmesan, lemon juice, Dijon mustard, lemon zest (if using), herbs, and paprika. Stir until smooth and creamy. -
Spread Over Salmon
Spoon the mixture evenly over the salmon, spreading it to the edges to form a smooth, generous layer. -
Bake
Bake for 12–15 minutes, until the salmon flakes easily and the topping is set. For a golden finish, broil for 1–2 minutes at the end—keep a close eye to avoid burning. -
Rest & Serve
Let the salmon rest for a few minutes before slicing. Serve with lemon wedges for a bright, fresh finish.
