Mains · Recipes

Parmesan Butter Salmon

Seth Jovian
Print Recipe
Simple, delicious, and carb-free.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: French
Keyword: keto, salmon
Servings: 4 people

Equipment

  • a large, rimmed baking sheet
  • a small bowl
  • a cheese grater
  • a cutting board
  • aluminum foil
  • cooking spray oil

Ingredients

  • 1-3 lb salmon fillet
  • 2 oz butter (half a stick; 4 tbsp)
  • 1 oz Parmesan (or 1/4 cup grated; 2 fl oz; 4 tbsp)
  • 0.25 oz parsley (or 2 tbsp chopped)
  • 2 cloves garlic (about 0.3 oz, or 1 tbsp minced)
  • salt
  • pepper

Instructions

Prep (10 min)

  • Preheat oven to 350°F
  • Get the cutting board and chop the parsley finely — it should yield about 2 tbsp
    0.25 oz parsley
  • Mince the garlic — it should yield about 1 tbsp
    2 cloves garlic
  • In the small bowl, melt the butter.
    If the fillet is significantly larger than 1 lb, you may need to double the amount.
    2 oz butter
  • Over the melted butter, grate the Parmesan cheese — it should yield about ¼ cup
    1 oz Parmesan
  • Add the chopped parsley and minced garlic to the butter and cheese and mix it all together well
  • Line the baking sheet with aluminum foil
  • Grease the lined sheet with cooking spray

Bake (30 min)

  • Place the salmon on the foil
    1-3 lb salmon fillet
  • Season with salt and pepper, to taste, probably sprinkling a rough cover of both over the whole fillet
    salt, pepper
  • Pour the butter and cheese mixture on the fillet and pat it down with a wooden spoon or something to make it an even layer
  • Bake in the oven for about 25 minutes, until the salmon is cooked through
  • Switch the oven to broil and leave it in for about 2 more minutes, until the top begins to turn lightly golden

Notes

Adapted from delish.