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When I’m short on time, baked salmon recipes are some of my most common go-to low carb meals. They are quick to prepare, don’t take long in the oven, and the whole family loves them. It’s no surprise that we’ve added this baked lemon herb parmesan crusted salmon recipe to our regular rotation!
It’s hard to resist posting low carb salmon recipes more frequently. I love them so much! And, they are incredibly quick and easy.
I have so many ideas for baked salmon recipes. The only reason you’re not seeing them every couple of weeks is for variety’s sake.
My favorites make quick dinners (or even lunches!) that don’t require a lot of planning. Have you tried the salmon kale superfood salad, pesto salmon Milano, and crab stuffed salmon with lemon butter? It’s hard to pick which one I like better.
And lemon? That makes the top of the list. It makes an incredible pairing with baked salmon. It’s no surprise that I incorporated it again this time.
A Combination of Parmesan, Lemon and Herb Crusted Salmon
This Parmesan and lemon herb crusted salmon recipe combines all the best flavors that go with this type of fish. Zesty lemon. Fresh herbs. Aromatic garlic. Smoky Parmesan cheese. Together, they are absolute perfection!
In some ways, this recipe is similar to the Parmesan crusted tilapia I made several months ago. They both feature mayonnaise and Parmesan cheese as main components.
But, this Parmesan crusted salmon has a few other ingredients. The garlic, lemon, and fresh herbs really take it over the top. It’s just a tiny bit more involved than the tilapia, but well worth it. The prep time is still just about ten minutes.
For my baked salmon recipe, I wanted to combine a creamy spread layer with a crust on top. The creamy spread has lemon, garlic and Parmesan flavors, then the top crust is more Parmesan with buttery herbs.
It creates an exceptional combination of flavors and textures. The best of all the worlds between Parmesan salmon, lemon salmon, and herb crusted salmon. You’re going to love it!
How To Make Parmesan Crusted Salmon
Garlic lemon salmon with Parmesan and herbs is really easy to make. You’ll only have to use super simple ingredients. Aside from the salmon itself, it’s likely that you have everything you need in your fridge and pantry.
We repeat the Parmesan cheese in both the spread and topping layers. Other than that, you’ll need sea salt, pepper, mayonnaise, lemon zest, garlic, fresh herbs (dill and parsley), and butter. I pretty much always have them around!
The prep time for Parmesan crusted salmon takes about ten minutes. Yay for saving time, right?
Start by preheating the oven and laying out your salmon filet on a lined baking sheet. Season the fish with sea salt and black pepper.
We’ll make the spread and topping separately, then layer them. For the spread, whisk together some Parmesan, mayonnaise, lemon zest, and minced garlic. Apply the spread evenly on the salmon.
Save the lemon you used to create the zest – more on that in a second.
The crumble topping will have a different consistency than the spread. This includes more Parmesan, fresh parsley and dill. Mix in some melted butter to create a crumbly texture, then you can sprinkle it all over the salmon.
Pat lightly to make sure the crumbles are secure, but don’t fully submerge them in the spread underneath. Keeping them on top will create that texture we are going for.
This is where you get to use the lemon you had leftover. If you don’t have another use for it, squeeze it over the fish. This part is optional, but adds more yummy lemon-y flavor.
Baked herb crusted salmon is actually very quick in the oven! At 400 degrees Fahrenheit, it takes about 10 to 15 minutes, depending on how thick the fish is. It’s done when it flakes easily with a fork.
Pair the Parmesan crusted salmon with a big salad or some roasted veggies, and you have a delicious, quick dinner! Try my friend, Valentina’s baked salmon with avocado salsa for another twist on this delicious fish.
If you’re going the veggie route, you can even arrange them alongside the lemon salmon before placing into the oven, for an easy sheet pan meal. Choose softer veggies, or cut them into very small pieces, to ensure that they cook through enough in the short time that the salmon needs.
Tools To Make Parmesan Crusted Salmon:
Click the links below to see the items used to make this recipe.
- Baking Pan – A slightly larger baking pan is needed here to fit your parmesan crusted salmon. This one is a great size and will have enough space left over for roasting veggies too!
- Parchment Paper – No tasty parmesan bits left behind! Useful for almost any baking application, I make sure to always have an extra roll in my pantry.
- Mixing Bowl – These are favorites on mine. Perfect for mixing and serving in!
Baked Lemon Herb Parmesan Crusted Salmon Recipe:
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Baked Lemon Herb Parmesan Crusted Salmon Recipe
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Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper. (Grease if using foil.)
- Place the salmon onto the lined baking sheet. Season both sides with sea salt and black pepper.
- In a small bowl, whisk together all ingredients for the spread (grated parmesan, mayonnaise, lemon zest and minced garlic). Spread the mixture over the top of the salmon.
In a dry bowl, stir together the remaining parmesan cheese (1/2 cup, 113 g), parsley, and dill. Add the melted butter and stir until crumbly. Sprinkle the mixture evenly over the salmon and pat lightly.
- If you have the lemon left from making the zest, squeeze a bit of lemon juice over the fish (optional).
Bake for 10-15 minutes, depending on the thickness of the fish, until the fish flakes easily with a fork.
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Serving size: 4 oz
Video Showing How To Make Parmesan Crusted Salmon:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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