My 6 ingredient Keto Baked Salmon With Parmesan Herb Crust can be made in the oven or air fryer. Enjoy it for an easy weeknight dinner or for delicious leftovers the next day. Made with keto, low-carb, and gluten-free ingredients!
Preheat the oven to 425ºF. Add parchment paper to a baking sheet.
Season the salmon with lemon juice and salt.
Mix the mayonnaise with basil, minced garlic, and 3 tablespoons of Parmesan cheese in a small bowl.
Spread completely over the top of salmon.
Sprinkle remaining Parmesan cheese on top.
Bake for 12-15 minutes, depending on the thickness of the salmon.
Sprinkle with fresh basil and a drizzle of lemon juice. Serve with a salad, veggies, or cauliflower rice.
Air Fryer Instructions:
Preheat air fryer to 400ºF. Spay the basket with olive oil.
Season the salmon with lemon juice and salt.
Mix the mayonnaise with basil, minced garlic, and 3 tablespoons of Parmesan cheese in a small bowl.
Spread completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
Air fry for 8-10 minutes, depending on the thickness of the salmon.
Sprinkle with fresh basil and a drizzle of lemon juice optional. Serve with a salad, veggies, or cauliflower rice.
Notes
Making ahead and storing tips:
Make the salmon coating 1 or 2 days ahead of time. Mix everything together in a bowl or container, then seal it with a lid and keep it in the fridge until you’re ready to make the herb crusted salmon.
Baked salmon can be wrapped tightly in foil, kept in a sealed container, and stored in the fridge for up to 4 days.
Reheat the fillet in a 275°F oven for around 15 minutes. Alternatively, reheat it in your air fryer at 360ºF for around 4 minutes.