Last updated on December 2nd, 2018
Last weekend, friends Sarah Kilbourne, Charlotte Sheedy, and Miranda Barry joined the Fox and me for dinner. The occasion? Sarah’s XXth birthday! I’d originally planned to serve Beef Wellington as the main course. Then I remembered the beef in said Wellington is encased in glorious, high-carb puff pastry dough. Yours truly can eat no dough until he finishes (or at least takes a break from) his Keto diet on December 7.
The keto diet is similar to the famous Atkins diet. You eat foods that are high fat, and low in carbs. Deprived of carbs, your body is forced to burn its own fat for energy — a metabollic state called “ketosis.” As evidenced by the 8 pounds I’ve shed in only two weeks time, my body is in full-on ketosis right now.
So what’s chic enough and delicious enough to serve to guests when you’re keto-ing? I settled on a beautiful salmon fillet, baked beneath a decadent (and keto-friendly) crust of Parmesan cheese, fresh parsley, and minced garlic. Besides Sarah, the salmon course was the belle of the evening.
For sides, I served braised leeks (pictured above) topped with a simple vinaigrette, and some oven-caramelized Brussels sprouts. Dessert was a gluten-free carrot cake that Mr. Fox purchased from a local bakery. The cake posed no threat to me. I do not care for carrot cake.
Anyway, back to our chic and delicious Parmesan Crusted Salmon! Yesterday, I filmed the easy-peasy recipe for you:
Thanks for watching! Scroll down for the printable recipe.
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xKevin
Whether or not you're practicing a low-carb diet, I think you'll love this low-carb salmon fillet. The fish is baked beneath a delicious crust of Parmesan cheese, garlic, and parsley. Should I mention the stick of butter?
Ingredients
- 3 lbs (or slightly more or less) salmon fillet with skin removed
- Kosher salt and grinds of black pepper, to taste
- 113 grams (1 stick) unsalted butter, melted
- 15 ounces (roughly 1 1/2-2 cups) finely grated Parmesan cheese
- 2-3 cloves of garlic, finely minced or mashed with a garlic press
- 1/2 bunch (or slightly more) flat-leaved parsley, coarsely minced
Instructions
- Preparing the salmon -- Heat the oven to 350°F. Then line a large baking sheet with aluminum foil, and spray the foil with non-stick vegetable spray. Lay the salmon on the prepared baking sheet, and generously season it with the salt and pepper. Set aside.
- Making the crust -- Tip the melted butter, Parmesan cheese, garlic, and parsley into a medium bowl, and stir with a fork to combine. The mixture should just hold together when pressed with the fingers. If it is too wet, add more cheese. If too dry, add more melted butter. Spread the mixture evenly over the top of the salmon fillet.
- Baking and serving the salmon -- Bake in the preheated until the fish is cooked but not over-cooked -- 20-25 minutes. Let cool for 10 minutes, then transfer the fish to a serving platter. Serve warm or at room temperature, with such accompaniments as roasted Brussels sprouts and/or braised leeks. .
MAKE-AHEAD NOTE: Prepare the fish as directed; cover loosely with plastic wrap and refrigerate for up to 8 hours. Bake the cold fish for 25-30 minutes.
Susan Iseman says
This would work on many other fish- halibut, swordfish , etc. Thanks Kevin!
Deborah says
Sounds very good. I have a hard time finding fish recipes that my family likes other than the regular fish fry and pasta with clam sauce. I think they would eat this. Just make sure you take the break from Keto on our birthday ( yup mine is the 7th too) so we can have cake!
Kevin Lee Jacobs says
Hi Susan – Thanks for the other-fish tip!
Hi Deborah – Let me wish you an early Happy Birthday. Thanks for watching the video!
Patricia A Panuccio says
Yummy
Mary W says
I believe this may be the perfect topping for a thick slab of fatty grouper, also. Had some crusted grouper once that had similar topping but with sour cream mixed in and I thought I was in heaven. Nothing else necessary for the meal. I can’t wait to try this.
Kevin Lee Jacobs says
Hi Mary W – The grouper preparation sounds…divine!
Sandi says
Any handy tips on removing the skin from a large salmon fillet? (I usually cook with the skin on…) Thanks in advance for any suggestions. And thanks now for ALL your GREAT suggestions!
Susan says
That looks delectable, Kevin. Just yummy. Yes, more Keto recipes might be wonderful to see. Loved your drone photos, too. Enjoy your blog so much.
Kevin Lee Jacobs says
Hi Sandi – When you buy salmon, ask the person behind the fish counter to remove the skin for you. That’s what I do!
Hi Susan – Thank you so much.
morset morrissette says
Hey, Kevin,
I finally caught up with my days this week. I had them all wrong and thought you’d missed sending your weekly recipe. Brothers, hate when that happens. Anyway, this looks so delicious and easy. I was wondering about the thinner end/tail portion…that wouldn’t/didn’t overcook?
Thanks.
Kevin Lee Jacobs says
Hi Kip – Delicious and easy, and the fish cooks to perfection — from tip to tail! — at 350°F.
Paula Emberley says
This dish looks great, can’t wait to try it. I also enjoyed the drone photos. You have a wonderful garden. I look forward to your blog every week.
Happy Birthday on the 7th. My sister-in-law shares your birth date. We will be there to celebrate her 57th and my mother-in-laws 96th on Dec. 1.
Linde Hall says
Thank you, Kevin! Sounds delicous! Here’s a tip for people who don’t want to mess with de-skinning the fish. Just place it skin side down on the foil WITHOUT spraying! (I cut fish into serving size filets first.) When salmon is done, just lift the filets off with a spatula, sliding the spatula above the skin, under the flesh. The skin will stick to the foil. It comes of clean and beautiful! We do this with bbq salmon also! (Medium heat, 10 minutes per inch of fish, no turning.)
Susan Iseman says
Making again but with halibut just for the helluvit
Suzanne says
Kevin, this recipe is awesome! I have made it twice, and it comes out perfect. Since it’s just my husband and myself, I had to experiment with reducing the ingredients to work with a 3/4 lb fillet of salmon. I can’t wait to invite friends to dinner to showcase your brilliant recipe. Thank you!
Kevin Lee Jacobs says
Hi Suzanne – So glad you enjoyed this recipe. Thanks for the review!