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close up photo of keto parmesan crusted salmon with lemon wedges on a baking tray

Keto Baked Parmesan Salmon


  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Description

This crispy Keto Baked Parmesan Salmon is so easy to make and will yield a delicious and nutrient-dense dinner recipe! Prepared, cooked, and served in under 30 minutes, this is a great low-carb, gluten-free, egg-free, coconut-free, and nut-free dish to serve on busy weeknights.


Ingredients

Optional Garnishes:

  • Lemon wedges
  • 1 tbsp roughly chopped fresh parsley

Instructions

  1. Preheat oven to 450 degrees and line baking sheet with foil. Generously coat foil in nonstick cooking spray before placing salmon skin-side down.
  2. In a mixing bowl, whisk together pork rinds, grated Parmesan, dill, salt, and pepper. Add melted butter and minced garlic, and, using an electric mixer, mix together until are ingredients are well-combined. Pour mixture atop salmon and, using fingers, press and massage mixture into salmon.
  3. Transfer baking sheet to oven to bake until internal temperature of salmon reaches 120 degrees, about 15 minutes. Transfer baking sheet to top rack of oven, turn oven broiler on, and broil salmon until topping is slightly golden and crispy and internal temperature of salmon reaches 145 degrees, about 1-2 minutes.
  4. Remove baking sheet from oven. Cut salmon into pieces and serve hot garnished with lemon wedge and sprinkle of fresh parsley.

Recipe Notes:

Salmon Substitution: If you don’t have any salmon fillet on hand, then you can try these fish as a salmon substitute: amberjack, arctic char, bluefish, mackerel, mahi-mahi, milkfish, ocean trout, sea trout, steelhead trout, striped bass, and tilefish.

Pork Rinds Substitution: You can try using crushed baked chicken skin cracklings, or replace the 3/4 cup of pork rinds the recipe calls for and sub in grated Parmesan at a 1:1 ratio (in addition to the grated Parmesan the recipe calls for). Alternatively, you can altogether omit the pork rinds; note that if you choose to omit pork rinds and its alternatives, the salmon will not be as crispy as the original recipe intends.

How To Crush Pork Rinds: The most efficient way to do this is in a blender or food processor; pulse them until fine, almost to a flour-like consistency. Alternatively, you can put the pork rinds in a sealed storage baggie and crush them using your hands.

Dried Dill Substitution: You can use fresh dill with the ratio being 1 tablespoon fresh dill for every 1 teaspoon dried dill. So, for this recipe, you would need 1/2 cup + 1 tbsp de-stemmed fresh dill.

Parmesan Cheese Substitution: Hard cheeses such as Americana Grana, Grana Padano, Dry Jack, Pecorino, and Reggianato make for a good substitute for Parmesan cheese. Finely grate them and sub in for grated Parmesan at a 1:1 ratio.

Storage: Store salmon in an airtight container in the refrigerator and eat within 3-4 days.

Reheating Salmon After Refrigeration: Preheat oven to 275 degrees and line baking sheet with foil. Coat foil in nonstick cooking spray. Place salmon skin-side down on pan and bake until salmon reaches internal temperature of 120 degrees. The bake time may be upwards of 15 minutes (bake time is dependent on how cold the refrigerated fish was).

Keywords: keto baked parmesan crusted salmon, keto baked salmon recipe, keto baked salmon fillet

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