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

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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.