Dijon Mustard Glazed Salmon
Ready for a zesty weeknight dinner? You can have this easy salmon from fridge to table in about 30 minutes. All you need to do is simmer up a quick sauce using a handful of pantry staples. Then pour over the salmon, bake, and serve!
The glaze of this salmon is made with mustard, olive oil, lemon juice, capers, garlic, and a few spices. If you’re in a time crunch and don’t want to drag out a cutting board, use garlic powder instead of mincing whole garlic.
Simmer the sauce until thick and bubbly, then pour over salmon fillets. We recommend doing this in a cast iron pan, but any oven-safe pan will work just as well. Bake for 20 minutes at 400°F, and serve alongside your favorite Paleo side!
Tip: You can also grill this salmon. Make the sauce as usual, and set the salmon in a large piece of tin foil. Pour the sauce over the top and fold up the foil to form a pouch, leaving a small hole for air to circulate. Grill for 14-18 minutes, then open the foil and let it cook for another few minutes, until fully cooked.
4 garlic cloves, minced
1 1/2 lemons, juiced
3 tbsp olive oil
1 tbsp dijon mustard
3 tbsp capers
1 tsp dried basil
1 tsp dried dill
Dash of cayenne pepper
1 lb salmon fillet
Preheat oven to 400°F.
In a saucepan, combine all ingredients (except the salmon) and bring to a boil over medium high heat. Reduce heat to low and simmer for 5 minutes.
Place the salmon in an oven-safe pan and pour the sauce over the top. Bake for 20 minutes.