Easy Low Carb Dijon Salmon Recipe (20-Min)

Looking for an easy low carb Dijon salmon recipe that’s actually reliable? This 20-minute method creates perfectly flaky fish with a punchy mustard crust. The sauce takes 2 minutes to mix, and the oven does the rest. I’ve tested this recipe 15 times to nail the exact temperature and timing – no more dry, overcooked salmon.

At-a-Glance

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 4
• Difficulty: Easy
• Best For: Quick weeknight dinners, meal prep
• Carbs: 1g per serving
• Storage: Up to 3 days refrigerated

Why This Works

• High-heat roasting (450°F) creates a golden crust while keeping the center moist
• The Dijon mixture protects the salmon from drying out
• Parchment paper prevents sticking and makes cleanup fast
• Fresh lemon slices steam the fish from above, ensuring even cooking

Ingredients & Smart Swaps

• Salmon filets (4-6 oz each)

• Wild or farmed both work
• Skin-on preferred, but skinless is fine
• Frozen works if fully thawed

• Dijon mustard (3 tbsp)

• Whole grain mustard: good substitute
• Yellow mustard: avoid (too acidic)
• Stone ground: works well

• Fresh parsley (3 tbsp)

• Dried parsley: use 1 tbsp instead
• Dill: excellent alternative
• Tarragon: use half the amount

• Olive oil (1 tbsp)

• Avocado oil: perfect swap
• Melted butter: richer flavor
• Coconut oil: avoid (competes with flavors)

Additional ingredients:

• Lemon juice (fresh only, bottled lacks punch)
• Garlic (fresh minced or pressed)
• Salt and pepper
• Lemon slices (for topping)

Step-by-Step Instructions

1. Preheat oven to 450°F (232°C). Line a baking dish with parchment paper. Don’t skip this – it prevents sticking and burning.

2. Place salmon on parchment. Pat dry with paper towels. Season with salt and pepper. The drier the surface, the better the sauce sticks.

3. Mix sauce:

   • Combine Dijon, parsley, olive oil, lemon juice, and garlic
   • Stir until smooth
   • Sauce should be thick but spreadable

4. Coat salmon:

   • Spread sauce evenly on each filet
   • Cover completely, edge to edge
   • Top each with a lemon slice

5. Bake 12-15 minutes:

   • 12 minutes for medium
   • 15 minutes for well-done
   • Fish should flake easily with a fork
   • Internal temp: 145°F (63°C)

Pro Tips & Common Mistakes

• Let salmon sit at room temp 15 minutes before cooking
• Don’t move the fish while baking
• Watch for white protein spots – they mean it’s overcooking
• Center rack position is crucial
• If edges cook too fast, cover with foil

Storage, Freezing & Reheating

Store in an airtight container for up to 3 days in the fridge. Don’t freeze cooked salmon – the texture suffers badly. To reheat, cover with foil and warm at 275°F for 15 minutes, or microwave in 30-second bursts. Cold leftovers are great in salads.

Variations

1. Honey Dijon: Add 1 tablespoon honey to sauce
2. Spicy: Mix in 1 teaspoon red pepper flakes
3. Herb Crust: Double herbs, add breadcrumbs for texture
4. Mediterranean: Add chopped olives and capers to sauce

FAQ

Can I make this ahead?

You can mix the sauce up to 24 hours ahead. Store covered in the fridge. Don’t pre-coat the salmon – the acid will start “cooking” the fish.

Why is my salmon dry?

You’re likely overcooking it. Look for slight translucency in the center at 12 minutes. The fish will continue cooking for 2-3 minutes after removing from oven.

Can I use skin-on salmon?

Yes! The skin protects the bottom and adds flavor. Place skin-side down on the parchment. After cooking, the skin easily peels away if you prefer not to eat it.

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Easy Low Carb Dijon Salmon Recipe

This low carb Dijon salmon recipe features flaky fish with a flavorful mustard crust, prepared in just 20 minutes. Enjoy a simple and delicious dish for quick weeknight dinners.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Equipment

• Oven
• Baking Dish
• Parchment Paper

Ingredients

  

Main

• 4 filets Salmon 4-6 oz each, skin-on preferred
• 3 tbsp Dijon mustard Whole grain mustard is a good substitute
• 3 tbsp Fresh parsley Dried parsley: use 1 tbsp instead
• 1 tbsp Olive oil Avocado oil is a perfect swap
• 1 tbsp Lemon juice fresh only, bottled lacks punch
• 1 clove Garlic fresh minced or pressed

Salt and pepper

Lemon slices

Instructions

 

Instructions

• Preheat oven to 450°F (232°C). Line a baking dish with parchment paper.
• Place salmon on parchment. Pat dry with paper towels. Season with salt and pepper.
• Mix sauce: Combine Dijon, parsley, olive oil, lemon juice, and garlic. Stir until smooth.
• Coat salmon: Spread sauce evenly on each filet and top each with a lemon slice.
• Bake for 12-15 minutes until fish flakes easily with a fork.

Keyword Low-Carb, Mustard Crust, quick, Salmon