Tuesday, May 29, 2012

Dijon Pecan Baked Salmon (Gluten-Free & Grain-Free)

Dijon Pecan Baked Salmon
You probably already know how much we love salmon in this house from my previous blog posts. We love the taste and the fact that it is so good for you. My husband was worried that I wouldn't be able to fix his favorite salmon recipe since we gave up eating wheat. No fears, it is not a problem! His favorite recipe is the Baked Dijon Salmon over at allrecipes.com. Not only did I remove the wheat and gluten, but I also lightened it up a bit too. It still tastes like the salmon recipe we know and love.

****See my Low-FODMAP version of this recipe here:
Dijon Pecan Baked Salmon****

Dijon Pecan Baked Salmon
Gluten-Free, Grain-Free (see above link for low-FODMAP)
serves 4
Dijon Pecan Baked Salmon


4 - 4 oz. boneless, skinless salmon fillets
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 Tablespoon unsalted butter
1 Tablespoon Dijon mustard
2 teaspoons honey
1/3 cup chopped pecans
1 Tablespoon chopped fresh parsley ~or~ 1 teaspoon dried

  1. Preheat oven to 400 degrees F. Lightly grease a 13" x 9" baking pan. Place salmon in pan and sprinkle with salt and pepper.
  2. In a small saucepan, melt butter over low heat. Stir in the Dijon mustard and honey. Spread evenly over top of salmon.
  3. In a small bowl combine the pecans and parsley. Sprinkle over top of salmon.
  4. Bake for 15 to 20 minutes, or until salmon flakes easily with a fork.


  1. This recipe sounds wonderful.I can't use honey and I don't have any dextrose. Is there anything I else I can replace it with?


    1. Yes, I recommend either 2 tsp. pure maple syrup or 2 tsp. regular sugar. Hope either of those works for you!