Mustard baked salmon is a quick and easy entree that requires few ingredients and hardly any time to prepare. Make it to share with your loved ones, and/or as a meal prep recipe. This flavorful, nutritious baked salmon happens to be paleo, whole30, and keto friendly.
When I was a starry-eyed naive 22-year-old, full of fantasy and lust for life, I fancied myself an exciting little enigma concocted of unicorn sneezes, adrenaline, tequila and nachos.
…Now swap 22 for 33, fantasy for praticality, unicorn sneezes for fiscal responsibility, adrenaline for the pursuit of homeostasis, tequila for purified water and nachos for mustard baked salmon, you’re looking at today.
So basically the exact same human 😉
Funny how tides change so naturally and before you even realize it, you’re surrounding yourself with non-toxic body lotion, 85% dairy-free dark chocolate sweetened with coconut sugar, and patio furniture.
My definition of sexy was once a massive cocktail made in an ice chest for a house party, and now it is….mustard baked salmon.
Case in point: sometimes I feel like the most boring human in all the land, but you know what? I’m cool with it.
After all, life feels better when I’m not nursing a Surfers on Acid hangover while sitting in my patio furniture, munching on my carb-conscious life.
As I was saying..
My love for salmon knows no bounds, and this is one of those recipes I make obsessively. I realized recently I had this mustard baked salmon gem of a recipe at my fingertips and hadn’t shared it with you yet.
While I’m all about simple, convenient, cost-effective recipes, I forget to share the meals I make over and over, thinking they are far too boring. Once my logic kicks in and it dawns on me everyone loves a simple, filling, delicious meal, I become ecstatic about sharing it.
You see, in my mind, you’ll make this mustard baked salmon each and every week like me. And just like me, you’ll eat it with a pile of vegetables, such as my Teriyaki Vegetable Stir Fry with Rice, Crowd-Pleasing Roasted Vegetables, or My Easy Go-To Vegetable Stir Fry.
…And potentially (most definitely) finish the whole experience off with a Soft Chewy Gooey Paleo Chocolate Chip Cookie (or six), because you and I are the same person in my mind, you see.
As it turns out, this mustard baked salmon recipe only requires two basic ingredients at a minimum: salmon and mustard. I like using stone ground mustard, but you can use whole grain or Dijon if that’s your preference.
While all you need, per se, is salmon and mustard, I do like coating the salmon with oil and sprinkling it with paprika, sea salt, and dried parsley before I dollop on the mustard. It’s these little touches that take so little effort but really make a magical experience.
This is how it all comes together.
How to Make Mustard Baked Salmon:
Preheat the oven to 350 degrees F and lightly spray a casserole dish with cooking oil.
Place the salmon fillet in the casserole dish and brush lightly with avocado oil, algae oil, or high temperature cooking oil of choice.
Sprinkle salmon with paprika, dried parsley and sea salt.
Pour the stone ground (or whole grain or dijon) mustard over the salmon and spread with a knife or spoon until the flesh is evenly coated in mustard.
Bake on the center rack of the preheated oven 20 minutes. Switch the oven to the high broil setting and broil 5 minutes, or until salmon is crispy.
Serve with lemon wedges and enjoy.
- Swap the paprika and dried parsley with your favorite spices or dried herbs. Chili powder, garlic powder, cumin, cajun seasoning, and dried oregano work great!
- Use your favorite type of mustard (stone ground mustard is my preference) except for yellow mustard.
- Combine the mustard with 1 tablespoon of honey or pure maple syrup for a sweet approach.
More Salmon Recipes:
- Almond Crusted Salmon
- Baked Salmon Burgers
- Crispy Paprika Salmon Bowls
- Baked Turmeric Salmon
- Maple Glazed Baked Salmon
Put it on constant rotation!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- Preheat the oven to 350 degrees F and lightly spray a casserole dish with cooking oil.
- Place the salmon fillet in the casserole dish and brush lightly with avocado oil, algae oil, or high temperature cooking oil of choice. Sprinkle salmon with paprika, garlic powder, dried parsley, and sea salt.
- Pour the stone ground (or whole grain or dijon) mustard over the salmon and spread with a knife or spoon until the flesh is evenly coated in mustard.
- Bake on the center rack of the preheated oven 20 minutes. Switch the oven to the high broil setting and broil 5 minutes, or until salmon is crispy. Serve with lemon wedges and your favorite side dishes.
Nutrition Information:Yield: 3 Serving Size: 1 of 3
Amount Per Serving: Calories: 396Total Fat: 39gUnsaturated Fat: 0gSugar: 1gProtein: 28g