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Mustard Crusted Salmon (DF & GF)

This paleo mustard crusted salmon replaces the typical gluten filled coating with protein filled almond flour for a healthier alternative.

Mustard Crusted Salmon

Mustard Crusted Salmon

Paleo, gluten free, and Whole30 compliant. Yes, it’s true. Coat this mustard crusted salmon with a mix of dijon mustard and ground mustard seeds. Then sprinkle with almond flour and press gently to form a crust.

If you’re doing a Whole30 reset, be sure to use a Whole30 compliant mustard.

Homemade almond flour – if you want to try your hand at it – is simple to make and will save you money. Grab a cup of almonds, throw them in the food processor and pulse for just a few minutes. Stop once they have turned into powder and before they turn into almond butter.



Mustard Crusted Salmon (DF & GF)

  • 10m
  • 15m
  • 25m


  • 1/4 c Dijon mustard
  • 1 tbsp. dried mustard
  • 4 tbsp. almond flour
  • 3 tbsp. coconut oil, or bacon fat
  • 1 1/2 lb salmon fillets, (6 ounces per person)
  • 2 tsp. coarse sea salt
  • fresh ground black pepper


  1. Preheat oven to 375F.
  2. Combine mustards in a small bowl, and coat the non-skin side of the salmon fillets with the mustard mixture. Then sprinkle evenly with almond flour, pressing gently to form a crust.
  3. Place the oil and the salmon fillets in the roasting pan.
  4. Bake for 15 minutes or until the fish is just cooked through and the topping is beginning to brown.
  5. Add salt and pepper to taste.


  • 4
  • 1
  • 150
  • 2g
  • 3g
  • 1g
  • 10g
  • 8g
  • 1132mg
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