Keto Crispy Parmesan-Crusted Salmon with Pesto Aioli
If you have ever felt that low-carb seafood dishes lack that satisfying crunch, this recipe is about to change your life. This Parmesan-Crusted Salmon is the ultimate weeknight luxury—it tastes like a high-end restaurant meal but comes together in under 30 minutes. The secret lies in the golden, cheesy crust that locks in the moisture of the salmon, ensuring every bite is buttery and flaky. By swapping traditional breadcrumbs for a blend of grated Parmesan and superfine almond flour, we achieve a texture that rivals any gluten-filled counterpart while keeping the carb count incredibly low. Paired with a creamy, garlicky Pesto Aioli, this dish is a nutritional powerhouse. The salmon provides essential Omega-3 fatty acids for brain health, while the generous fats in the aioli help keep you in deep ketosis. It is the perfect marriage of flavor, texture, and health benefits.
The Masterplan
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Pat the salmon fillets dry with paper towels. This step is crucial for ensuring the crust sticks and crisps up properly.
In a small mixing bowl, combine the grated Parmesan cheese, almond flour, melted butter, garlic powder, dried parsley, salt, and pepper. Mix until it forms a crumbly texture similar to wet sand.
Place the salmon fillets on the prepared baking sheet. Spoon the parmesan mixture generously over the top of each fillet, pressing down gently with the back of the spoon to adhere the crust to the fish.
Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown. If you want an extra crispy top, broil for the last 1-2 minutes, watching closely to prevent burning.
While the salmon bakes, prepare the aioli. In a small bowl, whisk together the mayonnaise, basil pesto, lemon juice, and minced garlic until smooth and creamy.
Remove salmon from the oven and let rest for 2 minutes. Serve hot with a dollop of Pesto Aioli and a side of roasted asparagus or zucchini.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Pat the salmon fillets dry with paper towels. This step is crucial for ensuring the crust sticks and crisps up properly.
In a small mixing bowl, combine the grated Parmesan cheese, almond flour, melted butter, garlic powder, dried parsley, salt, and pepper. Mix until it forms a crumbly texture similar to wet sand.
Place the salmon fillets on the prepared baking sheet. Spoon the parmesan mixture generously over the top of each fillet, pressing down gently with the back of the spoon to adhere the crust to the fish.
Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown. If you want an extra crispy top, broil for the last 1-2 minutes, watching closely to prevent burning.
While the salmon bakes, prepare the aioli. In a small bowl, whisk together the mayonnaise, basil pesto, lemon juice, and minced garlic until smooth and creamy.
Remove salmon from the oven and let rest for 2 minutes. Serve hot with a dollop of Pesto Aioli and a side of roasted asparagus or zucchini.