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Keto Garlic Parmesan Salmon - Simple, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 6 ounces each), skin-on preferred
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons avocado oil or olive oil
  • 4 cloves garlic, finely minced
  • 1/2 cup finely grated Parmesan cheese (freshly grated if possible)
  • 2 tablespoons almond flour (optional, for extra crust)
  • 1 teaspoon Italian seasoning or dried oregano
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley (or chives), plus more for garnish
  • Lemon wedges, for serving

Method
 

  1. Preheat the oven: Set your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it to prevent sticking.
  2. Prep the salmon: Pat the fillets dry with paper towels. Drying helps the topping adhere and promotes a better sear. Place skin-side down on the prepared pan.
  3. Make the garlic butter: In a small bowl, mix melted butter, oil, minced garlic, lemon zest, and lemon juice. Spoon about half over the salmon, spreading it evenly.
  4. Mix the topping: In another bowl, combine Parmesan, almond flour (if using), Italian seasoning, smoked paprika, salt, pepper, and parsley. Stir to blend.
  5. Top the salmon: Spoon the Parmesan mixture over each fillet, gently pressing so it sticks. Drizzle the remaining garlic butter on top for extra moisture and flavor.
  6. Bake: Roast for 10–12 minutes, depending on thickness. The salmon should flake easily with a fork and reach an internal temperature of about 125–130°F for medium.
  7. Optional broil: For a deeper golden crust, switch to broil for 1–2 minutes. Watch closely so the cheese doesn’t burn.
  8. Rest and garnish: Let the salmon rest for 2 minutes. Finish with a squeeze of fresh lemon and a sprinkle of parsley. Serve with lemon wedges.