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Last Updated on May 12, 2023

This easy paleo salmon recipe is glazed with honey mustard and is paleo, GAPS, SCD, and dairy-free. Containing simple ingredients – it’s easy to make! My paleo salmon is a crowd pleaser, and we like to serve it alongside riced cauliflower and greens.

Paleo Salmon Recipe

I was fumbling in the freezer the other day looking for some dinner inspiration, and came across a couple of wild salmon fillets waaaaaay in the back – quite lonely and forgotten. I defrosted them in the fridge and threw this meal together in a snap.

It got rave reviews from my kiddos and I wanted to pass it onto you. I served it with baked sweet potatoes (a treat for us as it’s not SCD compliant), some sauteed baby bok choy and a side salad with olive oil and lemon juice.

We’re all salmon fans, but I think this recipe would work with any fish. Since cooking salmon is pretty easy, it’s the perfect protein for a delicious weeknight meal.

Is Salmon Good For You?

Salmon is a great source of omega-3 fatty acids, vitamin D, protein, and other nutrients. It has shown to be beneficial for the brain and heart and can help support bone health. Because salmon is low in saturated fats and has a high nutritional value, it’s a great source of protein.

Salmon is low carb, and with so many different ways to prepare it, it’s a great, healthy dinner that everyone will love.

Salmon and a vegetable side makes a perfect meal full of healthy fats. I think you’ll enjoy my salmon dish!

What You Need to This Make Paleo Salmon Recipe

This paleo salmon recipe is an easy meal with a simple ingredient list.

wild-caught salmon (fresh salmon or frozen salmon)
gluten-free, stone-ground mustard
raw honey
coconut aminos
garlic powder
sea salt and black pepper

Alternatively, you can use homemade honey mustard instead of just using the honey and mustard in this recipe.

Recommended: 20 Incredible Health Benefits of Wildflower Honey

Salmon Fillets

We purchase our salmon fillets all year round, so it’s obvious that it won’t always be fresh. We avoid farm-raised salmon and only opt for wild-caught fish. Farmed salmon often contains added color and the farming practices can cause it to be overrun with parasites and disease.

Wild caught salmon is more pink and firmer than farmed salmon. Salmon isn’t much of a fatty fish, and wild-caught salmon has less fat than farmed salmon.

Trader Joes is the store we like to buy our wild caught salmon from because it’s individually sealed and frozen, which helps us to only cook what we want to eat that day. I can even find wild Alaskan salmon there sometimes!

ButcherBox salmon is wild-caught, so that is a great option too.

How to Make Honey Mustard Glazed Salmon

This paleo recipe is easy to make and has little prep-work involved.

1.) First, get your oven heated to 400 deegrees. Then rince and pat dry the salmon fillets.

2.) Next, carefully place each whole fillet in a gallon sized Ziplock bag.

3.) Whisk together your ingredients in a small bowl.

4.) Add the marinade to the bag of salmon fillets and zip close the bag.

5.) For best results, allow the salmon to marinate for at least 30 minutes (the longer the better!).

6.) Remove the salmon from the bag and place on a sheet pan. Drizzle the remaining mixture over each fillet.

7.) Bake for about 10 minutes, being careful to not overcook it.

8.) Turn the broiler on for a few minutes and watch the samon glaze up.

Cook the Salmon Medium-Rare to Well-Done

When I first started eating salmon I prefered it more on the well-done side. After I got over the “raw fish” fear of having the middle a little pink, I found that I actually enjoy it more on the medium side. The results are a more tender salmon.

If you prefer your salmon to be well-done and flaky, you can cook it for a bit longer to achieve a more thorough cook.

Can I Make this Paleo Salmon Recipe on the Stove Instead of the Oven?

Personally I love pan-seared salmon, but baked salmon is great too! You can absolutely cook your salmon on the stove top in a cast iron skillet instead of baking it in the oven. You can also use a frying pan if you prefer.

Start with the skin-side down, and let it crisp upon both sides for 3-4 minutes, depending on the thickness and how done you like it. If your salmon doesn’t have skin, no worries.

If you use a higher heat, it will sear quickly and keep it more rare in the middle. If you want it less rare, lower your heat and flip it when it is nice and seared.

Both the oven/broiler and stove will give you salmon with a crisp exterior and flaky middle.

What to Serve with Honey Mustard Glazed Salmon

We eat a lot of salmon in our home. Sometimes we make a cauliflower rice with kale, shallots, and sweet potatoes and serve it on the side. We also enjoy eating salmon with a great side salad for an easy lunch.

Salmon Lefteovers

We rarely make extra salmon to save for leftovers, but my favorite way to use the leftover salmon is by making salmon cakes. If you have anything leftover, be sure to store it in an airtight container for 2-3 days in your fridge.

What Makes This Paleo Salmon Recipe So Good?

Let’s face it, when you eat a lot of salmon you need to get creative with the flavorings and spices that you use to mix it up a little and keep from getting bored. This honey mustard salmon recipe has a little bit of sweetenss and a nice tang from the mustard.

The glaze on the salmon is delicious and I know you will love it as much as my family does.

Cooking fish isn’t as intimidating as some people think. My paleo salmon recipe is a healthy meal when you pair it with any of your favorite side dishes.

Honey Mustard Glazed Salmon (Paleo, GAPS, SCD, dairy free)

Print Recipe

Author: Jen/ My BIG FAT Grain Free Life
Yield: Serves 4

Ingredients

Scale

4 salmon fillets
4 tablespoons gluten free stone ground mustard
4 tablespoons honey
4 tablespoons extra virgin olive oil
2 tablespoons coconut aminos
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon ground pepper

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Instructions

Preheat oven to 400F.
Rinse salmon fillets and pat dry.
Place fillets in gallon-sized zip-top plastic bag.
Whisk together next 7 ingredients. Pour over fillets. Remove air from bag and zip closed.
Marinate for at least 30 minutes in the fridge.
Remove salmon from bag and place on baking sheet. Drizzle marinade on top of each fillet.
Bake for about 10 minutes (be careful not to overcook).
Turn oven on broil and broil salmon for a few minutes until glaze has browned up.