There’s nothing better than a dinner that’s both healthy and easy to make, right? That’s where this One-Skillet Paleo Dijon Salmon comes in. Imagine rich, tender salmon coated in a creamy, tangy Dijon sauce—pure comfort food with a nutritious twist. And the best part? It all comes together in one pan, so cleanup is a breeze.
This is a recipe you’ll love whether you’re sticking to a Paleo, Whole30, or Keto lifestyle—or just want a wholesome, delicious meal to share with family. The secret? A dreamy sauce made with coconut milk, garlic, Dijon mustard, and a splash of lemon juice. Add some fresh spinach, and you’ve got yourself a complete meal, all in about 20 minutes. Ready to give it a try? Let’s dive in!
Recipe at a Glance
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Servings: 6
- Skill Level: Easy. No fancy techniques—just simple, foolproof steps!
What You’ll Need:
- A large skillet or cast iron pan
- A spatula for flipping the salmon
- A whisk for that silky sauce
Pro Tip: Prep the sauce ingredients beforehand, or season the salmon ahead of time for a quicker dinner rush.
Ingredients
Salmon
- 1–2 tbsp avocado oil or ghee
- 5–6 salmon fillets (skin-on or skinless)
- Salt and black pepper, to taste
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
Creamy Dijon Sauce
- 1 tbsp ghee or avocado oil
- 3 garlic cloves (minced)
- ⅓ cup chicken bone broth (or white wine if not doing Whole30)
- 1 (14-ounce) can full-fat coconut milk
- 1 tbsp tapioca or arrowroot flour
- 3 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast (optional)
- 2 tsp dried chives
- 2 cups fresh spinach (or kale)
- Salt and pepper, to taste
Garnish & Sides
- Fresh parsley and lemon slices
- Serve with cauliflower rice or roasted veggies
Ingredient Notes:
- Salmon: Wild-caught salmon has the best flavor and nutrients, but you can sub trout or cod if needed.
- Coconut Milk: Full-fat is key for that creamy sauce!
- Greens: Spinach is perfect, but kale or Swiss chard work just as well.
How to Make It
Step 1: Prep and Season the Salmon
Dry the salmon fillets with paper towels to help them sear properly. Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika. The result? Bold, smoky flavors that pair perfectly with the creamy sauce.
Step 2: Sear the Salmon
Heat 1–2 tablespoons of avocado oil or ghee in a large skillet over medium-high heat. When the pan is nice and hot, add the salmon (skin side down if using skin-on fillets). Cook for about 3 minutes per side, or until golden and crisp. Remove the salmon from the pan and set it aside.
Step 3: Make the Sauce
- In the same skillet, add more oil or ghee if needed. Toss in the minced garlic and sauté for about 30 seconds—just until fragrant.
- Deglaze the pan with chicken broth or wine, scraping up any flavorful bits stuck to the bottom. Let it reduce for about 2 minutes.
- Whisk the tapioca flour into the coconut milk until smooth, then pour it into the skillet. Stir in Dijon mustard, lemon juice, nutritional yeast (if using), and dried chives. Let it simmer gently until thickened—about 3 minutes.
Step 4: Add Spinach and Finish the Dish
Stir in the spinach, letting it wilt for a minute. Taste the sauce, and adjust the seasoning if needed. Finally, return the salmon to the pan, spooning some of the sauce over each fillet. Let everything heat through for a minute or two.
Step 5: Garnish and Serve
Top with fresh parsley and lemon slices for a pop of color. Serve over cauliflower rice, roasted sweet potatoes, or your favorite veggies.
Tips & Variations
Make It Your Own:
- Add a pinch of red pepper flakes for some heat.
- Swap spinach for kale, zucchini, or asparagus.
- Want a fancier version? Sprinkle toasted almond slivers on top before serving.
Dietary Adjustments:
- AIP: Skip the Dijon mustard and nutritional yeast; try coconut aminos for flavor instead.
- Vegan: Use tofu or cauliflower steaks instead of salmon, and switch to veggie broth.
Storage & Reheating
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on the stove over low heat to keep the sauce creamy.
- Freezing: Not recommended for the sauce, but you can freeze the cooked salmon separately.
This One-Skillet Paleo Dijon Salmon proves you don’t need a million ingredients or hours in the kitchen to make an impressive dinner. It’s simple, satisfying, and versatile enough for any night of the week. Give it a try, and let me know how it turns out!
PrintOne-Skillet Paleo Dijon Salmon (AIP, Keto, Whole30)
This creamy, tangy one-skillet Dijon salmon is a quick and healthy dinner perfect for busy weeknights. Packed with protein, healthy fats, and vibrant flavors, it’s Paleo, Keto, and Whole30-friendly. The rich coconut milk sauce with Dijon mustard and fresh greens makes this dish feel indulgent while staying wholesome. Serve it over cauliflower rice for a complete meal!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Dinner
- Cuisine: Keto, Paleo, Whole30
Ingredients
For the Salmon:
- 1–2 tbsp avocado oil or ghee
- 5–6 salmon fillets (skin-on or off)
- Sea salt and black pepper to taste
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
For the Sauce:
- 1 tbsp ghee or avocado oil
- 3 cloves garlic (minced)
- ⅓ cup chicken bone broth (or dry white wine if not Whole30)
- 1 (14 oz) can full-fat coconut milk
- 1 tbsp tapioca flour (or arrowroot)
- 3 tbsp Dijon mustard (Whole30-compliant if needed)
- 1 tbsp fresh lemon juice
- 1 tbsp nutritional yeast (optional)
- Sea salt and black pepper to taste
- 2 tsp dried chives
- 2 cups fresh spinach (or kale)
Garnish & Serving:
- Chopped parsley and lemon slices for garnish
- Sautéed cauliflower rice or roasted vegetables
Instructions
- Prepare the Salmon: Pat salmon fillets dry with paper towels to ensure a good sear. Season both sides with sea salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Sear the Salmon: Heat avocado oil or ghee in a large skillet over medium-high heat until hot. Place salmon skin-side down (if using skin-on). Cook for about 3 minutes per side until golden brown and nearly cooked through. Remove salmon from the skillet and set aside.
- Make the Sauce Base: Lower heat to medium and add ghee or oil to the skillet. Sauté minced garlic until fragrant (~30 seconds). Deglaze the pan by adding broth or wine, scraping up browned bits for flavor. Let it reduce by half (~2 minutes).
- Create Creaminess: Whisk tapioca flour into coconut milk until smooth. Stir this mixture into the skillet along with Dijon mustard, lemon juice, nutritional yeast (if using), and dried chives. Simmer on low heat until thickened (~3 minutes). Season with salt and pepper to taste.
- Add Greens & Finish: Stir in spinach until wilted (~1 minute). Nestle the salmon back into the skillet, spooning sauce over each fillet. Heat through for another minute.
- Serve & Garnish: Serve hot over sautéed cauliflower rice or vegetables, garnished with parsley and lemon slices.
Notes
Serving Suggestions: Pair with roasted asparagus, mashed cauliflower, or a simple green salad for a balanced meal.
Tips & Tricks:
- For crispy skin, don’t move the salmon while it’s searing skin-side down.
- Use full-fat coconut milk for a rich sauce; light versions may result in a thinner consistency.
- Adjust seasoning at the end to balance flavors.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid drying out the fish or separating the sauce.
Make-Ahead Option: Prep the sauce ingredients (minced garlic, whisked coconut milk mixture) ahead of time and refrigerate for up to a day to save time during cooking.