Easy Lemon Dijon Salmon (Paleo, Whole30, Keto)

This lemon dijon salmon recipe is an easy weeknight dinner that you can make in just 20 minutes. Topped with a flavorful dijon, lemon, and garlic sauce, then baked to perfection until tender and flaky! Paleo, Whole30, and Keto too!

DIJON BAKED SALMON RECIPE

This is one of my favorite baked salmon recipes! If you are intimidated by making salmon, this is the perfect recipe for you. In under 20 minutes, you’ll have juicy, flaky, and tender salmon.

I’ve gotten really serious about my wild salmon consumption lately and consume 5-6 ounces 3 times a week. Wild salmon is filled with omega-3 fatty acids which are essential for optimal health.

Furthermore, it provides the body with vitamin D, improves cardiovascular health, and has a host of benefits for the brain. To get these benefits, it’s really important to eat wild Alaskan salmon, and not farmed salmon.

Below I am giving tips on how to choose and find wild-caught Alaskan salmon.

WHAT ARE THE BEST TYPES OF SALMON

The healthiest kind of salmon to buy is from Alaska. Alaskan salmon is mostly wild-caught and the most sustainable. I do not recommend buying Atlantic or Pacific salmon.

HOW TO CHOOSE SAFE & SUSTAINABLE SEAFOOD

Look for these labels/logos certifying that the seafood you are buying has been harvested sustainably and is authentic such as, Marine Stewardship Council or Gulf Wild.

WHERE TO BUY WILD CAUGHT SALMON

• Grocery store – If getting salmon fresh from the seafood counter at your grocery store, ask for wild caught Alaskan sockeye salmon. I usually ask for 1lb – 1.5 lbs of salmon that comes as a fillet. If I want it cut into portions, I cut it with a fillet knife before cooking. You can also go to the freezer section and will likely find frozen wild caught salmon in individually packaged portions.
• Locate fresh, local, and low-impact seafood by joining a community-supported fishery at localcatch.org.
• Wild Alaska Salmon and Seafood Company is where I order my sockeye salmon from. I buy their wild-caught sockeye salmon in bulk and get it shipped to my house frozen with 2-3 day delivery.
• Thrive Market offers wild-caught sockeye salmon, and other sustainable seafood
• Vital Choice offers wild-caught salmon, and other wild sustainable seafood.

THE BEST BAKED SALMON RECIPE

This Dijon baked salmon recipe is one of my favorites! With just a few ingredients you can make the most tender, flaky salmon that’s filled with tons of flavor. The Dijon mustard sauce that tops the salmon is the key to keeping it moist while cooking.

• dijon mustard
• ghee or grass-fed butter
• fresh lemon juice
• minced garlic
• fresh parsley
• sea salt and black pepper

HOW TO MAKE DIJON BAKED SALMON

1. Preheat oven to 400 degrees Fahrenheit, and line a rimmed baking sheet with parchment paper. Using a fillet knife, slice the salmon fillet into portions (about 4-5). Place the salmon on baking sheet.
2. In a small bowl, mix melted ghee, Dijon mustard, garlic cloves, parsley, sea salt, black pepper, and lemon juice.
3. Spoon the mixture over the top of the salmon, and spread evenly. Top each fillet with a lemon slice.
4. Bake for 15-18 minutes or until salmon flakes easily with a fork.

SHOULD I EAT THE SKIN ON SALMON?

I recommend cooking salmon with the skin on as it contains a lot of nutrients. Not only is the skin on salmon good for you, but it is also so tasty! The skin also helps the salmon from overcooking.

If you’re not a fan of the skin, just leave it on when cooking and it will peel right off.

WHAT TEMPERATURE SHOULD I COOK SALMON?

For this recipe, I recommend baking salmon at 400 degrees Fahrenheit. Baking the salmon at this temperature produces moist, flaky, and juicy salmon.

HOW LONG TO BAKE SALMON?

I recommend baking salmon for 12-18 minutes. I baked my salmon at exactly 15 minutes, however, oven times may vary. Make sure salmon reaches an internal temperature of 145 degrees.

HOW DO I KNOW WHEN SALMON IS DONE?

Salmon will change from a (red or raw) color to an opaque (pink) when cooked. To test for doneness, stick a fork or a knife in the thickest part of the salmon at a 45-degree angle. Twist the fork or knife and pull some of the fish out. The fish should flake easily and will be an opaque color when fully cooked. If the inside is still pink and resists flaking, cook it a little longer.

Check salmon with an instant read thermometer to check for done-ness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.

WHAT GOES WITH BAKED SALMON?

Salmon pairs well with many vegetables and potatoes as well. Serve salmon with delicious roasted lemon broccoli, sauteed kale, roasted savory sweet potatoes, brussels sprouts, avocado, or skillet green beans for the perfect side dish.

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