This creamy dijon salmon is made all in one skillet in just 20 minutes! It’s packed with flavor, perfect for weeknights and even kid approved. This easy paleo dinner is also Whole30 compliant and low in carbs, for a healthy meal you’ll want on repeat!
I have another one-skillet meal for you that has it all – tons of flavor, protein, veggies, and a delicious easy and creamy sauce!
This meal became a quick favorite for me because it’s super fast (there isn’t much prep to do at all) and the creamy, lemony dijon sauce is absolutely addicting.
The salmon itself is perfectly seasoned and pan fried to get the skin nice and crispy and keeping the inside perfectly moist and flaky.
If you’re not a fan of salmon skin, you can use skinless of course. As for me, it’s my favorite part of the salmon so I’ll never skip it!
What You Need to Make this Paleo Dijon Salmon
If you’re familiar with some of my recipes with cream sauce, there are no surprises here.
Some broth, coconut milk, dijon mustard (of course!) and a little tapioca or arrowroot for the base of the sauce. Here’s everything you’ll need to prepare the salmon:
Salmon:
- avocado oil or ghee
- salmon fillets, skin on (or off if you prefer)
- Sea salt and freshly ground black pepper
- garlic powder
- onion powder
- smoked paprika
Sauce:
- avocado oil or ghee
- fresh garlic, minced
- chicken bone broth
- full fat coconut milk
- tapioca flour or arrowroot flour
- Dijon mustard
- fresh lemon juice
- nutritional yeast (optional, for flavor)
- Sea salt and black pepper to taste
- dried chives
- fresh spinach or other greens
- fresh parsley
- lemon, to serve
- Sautéed cauliflower rice, to serve
How to Make this Paleo Dijon Salmon
Pat the salmon dry with paper towel and season all over with salt, pepper, garlic powder, onion powder, and smoked paprika.
Heat the oil or ghee in a large non-stick skillet over medium-high heat. Once the oil is sizzling hot, place the salmon skin side down (if you chose skin) and cook about 3 minutes on each side, adjusting to preference and thickness.
Once cooked, remove the salmon from the skillet and set aside. Don’t wipe out the skillet – you’ll need the pan juices for flavor!
Return to medium heat and add the remaining ghee or avocado oil for the sauce. Sauté the garlic until fragrant (about 30 seconds), then pour in the broth or wine. Allow the liquid to reduce by half and stir to scrape browned bits from the bottom of the pan.
Whisk the tapioca into the coconut milk and stir the mixture into the skillet along with the dijon mustard, lemon juice and nutritional yeast. Mix well and bring to a simmer. Reduce heat and cook gently for another minute to allow the sauce to thicken. Season with sea salt and black pepper and stir in the chives. Stir in the spinach or kale so it wilts.
Nestle the salmon back in the skillet and sprinkle with chopped parsley. Serve over sautéed cauliflower rice garnished with lemon.
Store leftovers in a tightly lidded container in the refrigerator for up to 3 days.
What To Serve with Paleo Dijon Salmon
I love this salmon served over sautéed cauliflower rice – which is super quick too. I buy cauliflower rice already “riced” and frozen.
You don’t even have to sauté it this way – just heat in the microwave and you’re good to go! If you want a little extra buttery flavor, you can sautéed it in a separate skillet with a little ghee or coconut oil plus some salt and pepper.
If cauliflower rice isn’t your thing, simply serve over your favorite roasted veggies, or even potatoes if you don’t need the meal to be low in carbs. You can also serve this alone, adding in a bit more spinach for extra veggies.
I hope you’re ready for a super simple, delicious, healthy and filling one-skillet meal!
Grab all your ingredients and your favorite skillet because it’s time to cook – let’s go!
One-Skillet Dijon Salmon {Paleo, Whole30}
One-Skillet Dijon Salmon {Paleo, Whole30}
Ingredients
Salmon:
- 1-2 tablespoons avocado oil or ghee
- 5-6 salmon fillets skin on (or off if you prefer)
- Sea salt and freshly ground black pepper to taste
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
Sauce:
- 1 Tbsp ghee or avocado oil
- 3 cloves garlic minced
- 1/3 cup chicken bone broth or dry white wine, if not Whole30
- 1 14 oz can full fat coconut milk
- 1 Tbsp tapioca flour
- 3 tablespoons Dijon mustard
- 1 Tbsp fresh lemon juice
- 1 Tbsp nutritional yeast optional Sea salt and black pepper to taste
- 2 tsp dried Chives
- 2 cups fresh chopped spinach or other greens
- Chopped parsley and sliced lemon for garnish
- Sautéed cauliflower rice to serve
Instructions
-
Pat the salmon dry with paper towel and season all over with salt, pepper, garlic powder, onion powder, and smoked paprika.
-
Heat the oil or ghee in a large non-stick skillet over medium-high heat. Once the oil is sizzling hot, place the salmon skin side down (if you chose skin) and cook about 3 minutes on each side, adjusting to preference and thickness.
-
Once cooked, remove the salmon from the skillet and set aside. Leave the juices in the skillet to cook the sauce.
-
Return to medium heat and add the remaining ghee or avocado oil for the sauce. Sauté the garlic until fragrant (about 30 seconds), then pour in the broth or wine. Allow the liquid to reduce by half and stir to scrape browned bits from the bottom of the pan.
-
Whisk the tapioca into the coconut milk and stir the mixture into the skillet along with the dijon mustard, lemon juice and nutritional yeast. Mix well and bring to a simmer. Reduce heat and cook gently for another minute to allow the sauce to thicken.
-
Season with sea salt and black pepper and stir in the chives. Stir in the spinach or kale so it wilts.
-
Nestle the salmon back in the skillet and sprinkle with chopped parsley. Serve over sautéed cauliflower rice garnished with lemon. Store leftovers in a tightly lidded container in the refrigerator for up to 3 days. Enjoy!
Nutrition
Want More One-Skillet Whole30 Recipes? Try One of These!
Mustard Chicken with Bacon and Kale
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I do not normally comment on recipes after making them but this recipe was exceptional! My hubby and I are doing whole 30 right now and this was such a delicious dinner and our whole family enjoyed!
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