This Low Carb Baked Salmon with Creamy Parmesan Topping is an easy way to keep fish moist, flavorful, and satisfying—without extra carbs. The combination of Greek yogurt and mayonnaise creates a rich, velvety “crust” that locks in the salmon’s natural juices, while Parmesan adds a savory, salty kick. It’s a restaurant-quality meal that comes together in under 20 minutes, making it perfect for a healthy weeknight dinner.
Low Carb Baked Salmon with Creamy Parmesan Topping
Ingredients
| Ingredient | Amount |
|---|---|
| Salmon fillet (about 4 portions) | 1–2 lbs |
| Plain Greek yogurt (full-fat or 2%) | 1/3 cup |
| Grated Parmesan cheese | 1/3 cup |
| Mayonnaise | 3 tbsp |
| Lemon juice | 1 tbsp |
| Olive oil | 1 tbsp |
| Dijon mustard | 1 tsp |
| Lemon zest (optional) | 1 tsp |
| Fresh dill or parsley (or 1 tsp dried) | 1 tbsp |
| Garlic powder | 1/2 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Paprika or smoked paprika (optional) | Pinch |
| Lemon wedges | For serving |
Directions
Step 1: Prep and Preheat
Preheat oven to 400°F. Line a baking sheet with parchment paper or foil and lightly brush or spray with olive oil to prevent sticking.
Step 2: Season the Salmon
Place salmon on the baking sheet (skin-side down). Pat dry with paper towels to help the topping adhere. Season evenly with salt, pepper, and garlic powder.
Step 3: Make the Topping
In a small bowl, whisk together Greek yogurt, mayonnaise, Parmesan, Dijon mustard, lemon zest, lemon juice, herbs, and paprika until smooth and creamy.
Step 4: Coat the Fish
Spread the topping evenly over the salmon, from edge to edge. Any drips down the sides will form a tasty sauce as it bakes.
Step 5: Bake
Bake for 12–15 minutes, depending on fillet thickness. The salmon is done when it flakes easily with a fork and the topping has set.
Pro Tip: For a golden, bubbly finish, broil for 1–2 minutes at the end—watch carefully!
Step 6: Rest and Serve
Let the salmon rest 3–5 minutes so juices redistribute. Slice and serve with fresh lemon wedges.