Spread this one mixture over salmon in a baking dish for a low-carb, surprisingly luxurious bake
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.
