Garlic Parmesan Keto Baked Salmon

When I’m staring at the freezer wondering what on earth I’m going to make for dinner—this is the recipe that comes to the rescue. It’s quick, rich in flavor, keto-friendly, and honestly just feels comforting in all the best ways. No need to thaw the salmon, no fancy steps, and barely any cleanup. If that’s not a weeknight win, I don’t know what is.

This garlic parmesan baked keto salmon comes out tender every time, with a golden, cheesy-herb crust that makes each bite feel special. I’ve made it with frozen salmon straight from the pack, and I’ve also made it with fresh fillets—either way, it turns out delicious.

Why I Keep Coming Back to This Salmon Recipe

This has been one of those “keep it in your back pocket” kind of meals for me. It started as a quick solution for rushed weeknights, but it quickly became a staple because:

• It’s completely hands-off once it goes in the oven.

• The topping is rich and garlicky, with just the right amount of salty cheese and herbiness.

• It uses basic ingredients I usually have in my fridge or pantry.

• It reheats surprisingly well, making it great for leftovers or packed lunches.

And let’s not forget—it fits perfectly into a keto, low-carb, or gluten-free meal plan without feeling like you’re giving anything up.

What You’ll Need (And Some Substitution Tips)

Here’s what I usually grab when I’m making this:

• Salmon fillets:
  I often use frozen wild salmon because it’s what I stock up on. Coho, sockeye, or Atlantic all work well here. Fresh fillets will bake faster, but frozen ones give that crispy topping a little extra time to brown without drying out the fish.

• Mayonnaise:
  This is the magic that holds the crust together and keeps everything moist. I use full-fat mayo for the best texture. You could try cream cheese or even softened butter if you’re out of mayo, but the final texture might be a little different.

• Parmesan cheese:
  I highly recommend freshly grated if you can swing it. The flavor is sharper and the crust comes out crispier.

• Butter:
  If I don’t remember to soften the butter ahead of time, I just melt it in the microwave and stir it in. No biggie.

• Garlic:
  Fresh garlic gives the most flavor, but garlic powder works in a pinch. I’ve done both depending on what I have.

• Parsley:
  Fresh is great for flavor and color, but dried works too. I’ve also used dill, cilantro, and even a mix of herbs when I was running low.

How I Make Garlic Parmesan Crusted Salmon (From Freezer to Table)

This is seriously one of the easiest things you’ll ever make. No stovetop. No searing. No flipping.

Step-by-Step:

1. Preheat oven to 350°F.

2. Line a baking sheet with parchment or foil for easy cleanup. I use a quarter sheet pan that fits perfectly in my toaster oven—makes life so much easier.

3. Season the salmon:
   Place frozen or thawed fillets skin-side down on the pan. Sprinkle with a little salt and pepper.

4. Make the topping:
   In a bowl, mix mayo, softened or melted butter, Parmesan, garlic, and parsley (or whatever herb you’re using).

5. Spread the mixture thickly on top of each fillet. Don’t be shy—it forms the best crust!

6. Bake:

   • Frozen fillets: about 20–25 minutes

   • Thawed fillets: closer to 12–15 minutes
     You’ll know it’s done when the topping is golden and the salmon flakes easily with a fork.

I usually add a final sprinkle of fresh parsley or lemon zest just before serving if I want to make it look a little fancier.

How to Know When Your Salmon is Done

The best way? Use a fork to gently press into the thickest part of the fillet—if it flakes easily and looks opaque, it’s done. If you want to be more precise, an instant-read thermometer should read around 135°F before resting.

What to Serve With This (Low-Carb and Otherwise)

Here are a few sides I love to pair this with:

• Roasted Brussels sprouts or green beans tossed with olive oil and garlic

• Creamy mashed cauliflower

• Crisp garden salad with homemade ranch or vinaigrette

• Simple cauliflower rice with lemon and herbs

• Steamed asparagus with a little butter and sea salt

This also works great on top of a salad the next day—or flaked into lettuce wraps with a little avocado and a drizzle of lemon mayo.

Storing and Reheating

This salmon keeps really well in the fridge, which makes it ideal for meal prep.

• Fridge: Store in an airtight container for up to 3 days.

• To reheat:

  • Oven: 275°F for about 15 minutes

  • Air fryer: 360°F for 3–4 minutes
    It reheats beautifully and doesn’t dry out if you warm it gently.

FAQs (From My Readers and Friends)

Can I make this with trout or another fish?
Yes! Just keep in mind that cooking times may vary depending on the thickness of the fish.

Can I use cream cheese instead of mayo?
I’ve always used mayo, but if you’re experimenting with cream cheese, try softening it and mixing in a little lemon juice or mustard to balance the richness.

Can I use fresh herbs instead of dried?
Absolutely. Fresh dill, basil, or parsley all work beautifully. I’ve even thrown in a little chive or tarragon when I had extra.

Does salmon have carbs?
Nope! Salmon is naturally carb-free, making it one of the easiest proteins to work into a keto or low-carb meal.

Why I Make This All the Time

This recipe’s just that dependable. I’ve made it for quick lunches, lazy dinners, and even packed it cold for road trip meals. It’s the kind of recipe that makes you feel like you’ve got your life together—even if you’re pulling frozen fish out of the back of the freezer at 6:30 PM.

So the next time you want something healthy, comforting, and just downright easy… this garlic parmesan baked keto salmon is the way to go.

Yield: 4

Garlic Parmesan Keto Baked Salmon

Print

This garlic parmesan salmon is one of those go-to dinners I keep in my back pocket — rich, flavorful, and low-carb without feeling like you’re missing a thing.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 lb wild-caught salmon filet (frozen or thawed)
• ¼ cup mayonnaise
• ¼ cup grated parmesan cheese
• 2 tablespoons softened butter (or ghee)
• 2 cloves garlic, minced (add more if you love garlic!)
• 2 tablespoons dried parsley or ¼ cup fresh chopped parsley
• Sea salt and black pepper, to taste

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon filet on the lined pan, skin side down if it has skin. Lightly season with a pinch of salt and pepper. Set aside.
3. In a small bowl, mix together the softened butter, garlic, parmesan cheese, mayo, and parsley until well combined. It should be a thick, spreadable mixture.
4. Spoon the garlic parmesan mixture over the top of the salmon and use the back of a spoon or spatula to spread it evenly.
5. You’ll know it’s ready when the salmon flakes easily with a fork but still looks just slightly translucent in the thickest part. That’s how you get that tender, juicy center.

Notes

• I love serving this with roasted broccoli or cauliflower mash for a full keto meal.
  
• Don’t overcook the fish — that’s the only way to mess this up.
  
• Leftovers? Flake it over a salad or stuff into lettuce wraps the next day.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 410Total Fat 32gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 21gCholesterol 98mgSodium 395mgCarbohydrates 2gFiber 0gSugar 0gProtein 27g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Also try these Salmon recipes:-

• Creamy Garlic Salmon
• Baked Cajun Salmon
• Glazed BBQ Salmon