The Best Broiled Salmon with Gluten Free Dijon Sauce

Try something new for dinner tonight. This broiled salmon is deliciously basted with a specially seasoned butter, then topped with a full flavored cream sauce.

If you need to prepare a fast dinner the whole family can enjoy or you’re looking for a fancy dish to impress your guests, this broiled salmon with a gluten-free sauce is an excellent (and tasty!) choice.

And it’s low carb, too.

You likely already have these ingredients readily available in your pantry to create both the basting butter and cream sauce.

Ingredients

For basting butter:

softened butter: About a half hour before starting, take your butter out of the fridge. Softened butter is easier to blend and spread onto the salmon. 

dijon mustard: This adds a zesty kick and a hint of acidity that complements the richness of the butter and enhances the overall taste of the dish.

paprika: This contributes a warm, earthy, and slightly sweet flavor, along with a vibrant red color. It comes in varieties, including sweet, smoked, and hot, each with its unique flavor profile. I like the sweet in this recipe.

For the sauce:

onion: Just a tablespoon of onion adds savory flavor and depth to the overall taste. To ensure a pleasant texture, dice the onions into fine pieces as people generally prefer not to bite into large onion chunks.

basil: This adds a fragrant herbal flavor that complements the other ingredients.

cream and white wine: Rich cream adds richness and creaminess while balancing the acidity from the wine. 

butter: Cold butter is used to create a smooth, glossy finish and a rich, buttery flavor in the sauce. It’s added gradually and whisked in at the end to achieve the desired consistency.

dijon mustard and ground pepper: These enhance the depth of flavor and provides a subtle zing.

Here’s a peek into my kitchen as I prepared this delicious and healthy dish. 

Instructions

*Free printable recipe card is available at the end of the post.

First, place the oven rack so that it’s about 6 inches away from the heating element. Then preheat your broiler to high.

Brush your broiler pan with oil so that your salmon won’t stick to the pan.

Mix one teaspoon of mustard and half of a teaspoon of paprika into some softened butter. Divide your basting butter to top each piece of fish. Then place skin side down on the broiler.

Broiling your salmon directly under the heating element is quick and hot enough to brown your fish while cooking it through. Browning intensifies the flavor. Broil for a total of seven to ten minutes depending upon how thick your salmon is.

Do you need to flip salmon over when broiling?

No, you don’t have to flip it. The fish will cook all the way through. Then you can easily remove the skin or serve it with the skin on. It’s up to you.

That being said, my family prefers it flipped and browned on both sides. Since I flip it, I broil the salmon for four minutes and then flip, remove the skin, and broil it for an additional three minutes.

How do I know my salmon is done?

Fish goes from almost done to perfectly cooked very quickly. (If it begins to ooze, it’s cooked through and should be removed from the heat immediately.)

Here’s a doneness test: when you see the fish begin to look opaque, slide a pairing knife through one of the seams in the flesh and pry it back to see if it’s lost its transparency.

There should still be some juice, but it will be mostly opaque and flake. The fish will continue to cook even after it’s removed from the heat. By the time you’re ready to serve your fish, it will be cooked through and ready for your sauce.

Dijon sauce

You’ll finish your salmon with a creamy dijon sauce. Dijon mustard originated in the city of Dijon, which is the capital of the Burgundy region of France with a rich culinary history.

It’s made from brown mustard seeds and white wine, like Chablis. It has a pale yellow color and is creamier than yellow mustard.

To begin your sauce, combine onions, basil, wine, and cream in a saucepan. Bring to a simmer, stir, and reduce about 3 minutes.

(Reduction is the method of evaporating the liquid for a more concentrated flavor and thicker consistency.)

Now remove your saucepan from the heat and add a stick of butter, a tablespoon at a time, and stir while the sauce emulsifies and thickens. This is a French technique called “monter au beurre”.

Finally, stir in 2 tablespoons of mustard and a dash of pepper.

 Spoon sauce over each piece of salmon.

And, in only 25 minutes, our beautiful, elegant, and delicious salmon is ready to devour. I love to squeeze fresh lemon juice on mine. Bon appétit!

Pro tips and recipe notes

What type of salmon should I use for this recipe? Generally, I recommend buying wild caught fish because of the many problems associated with farmed fish. Read more about the differences between wild and factory-farmed salmon here. 

But I know fresh wild salmon can be a little pricey.

Frozen wild caught Alaska sockeye salmon from Trader Joe’s is reasonably priced and tasty. If you use frozen fish, make sure it’s thawed according to the directions before cooking.

Can I substitute the white wine in the sauce with a non-alcoholic option? Yes, you can use chicken broth as a suitable substitute for the white wine in the sauce.

How do I store leftovers? Leftover salmon will keep in the fridge in an airtight container for up to four days.

And the sauce is also delicious drizzled over vegetables or on chicken or pork, so save any leftover sauce in the fridge in a separate jar for the week.

What goes with this dish? Whether you’re an asparagus fan or a bacon fan, bacon wrapped asparagus is a perfect side with your salmon. Or you might also like bacon Brussels sprouts.

You can also serve the salmon over rice or, if you’re low carb like me, try seasoned cauliflower rice with bacon. It makes a delicious easy side dish that tastes just like fried rice. Yum.

I hope you enjoy this dish. It fits right into a Keto, paleo, or gluten-free way of eating because it’s low carb.

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP.

Love salmon? Try these recipes

Spicy Salmon Bake Cups These are a tasty and easy to make appetizer for special occasions with family and friends. Sometimes the simplest recipes are the most satisfying. Enjoy!

Broiled salmon with gluten free spicy mayo sauce In this recipe, you’ll make a fresh spicy sauce to drizzle on your broiled salmon filet. Yum.

Keto low carb salmon with white sine sauce Pan-searing is another quick way to prepare your salmon. Then you’ll make a creamy white wine and caper sauce to pour over the fish. 

Gluten Free Salmon Cakes (Paleo, Low-carb, and Keto) This is one of the most popular recipes on the blog. They’re a fun way to enjoy salmon with the perfect balance of crispy on the outside, moist on the inside, healthy ingredients, and wonderful flavor.

Wild salmon chowder There’s so much to love in this warm salmon chowder: bits of crispy bacon and chunks of tender fish floating in an oh-so creamy vegetable broth.

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5 from 2 votes

Salmon with Gluten Free Dijon Sauce

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Try something new, tonight. This deliciously broiled just right salmon with gluten free dijon sauce is basted with a specially seasoned butter.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 416kcal

Author Barbara Bianchi

Equipment

broiler pan with a grid top

Ingredients

• 2 pounds salmon fillet divided into 6 equal portions

For basting butter

• 3 tablespoons of softened butter
• 1 teaspoon gluten free Dijon mustard
• 1/2 teaspoon paprika

For sauce

• 1 tablespoon onions minced
• 1 teaspoon basil
• 1/2 cup white wine
• 1/3 cup cream I use heavy whipping cream
• 1 stick of cold butter
• 2 tablespoons gluten free Dijon mustard
• dash of pepper

Instructions

• First, since ranges vary in their intensity, position the top rack of your oven so that the top of your salmon will be about 6-7 inches from the heating element. Set the oven to broil and let it preheat on high for five minutes.

  Using this type of broiler pan with a grid top, is what I recommend. You can line the bottom drip pan of the broiler pan with foil for easier cleanup.
• Brush the broiler pan with oil.

For basting butter

• Pat the salmon dry with a paper towel.

  Mix 1 teaspoon of mustard and 1/2 teaspoon of paprika into 3 tablespoons of softened butter. Divide basting butter to top each piece of salmon. Then, place skin side down on the broiler.
  2 pounds salmon fillet, 3 tablespoons of softened butter, 1/2 teaspoon paprika, 1 teaspoon gluten free Dijon mustard
• Broil for about 3-4 minutes. Then turn over, gently peel away the skin with a spatula and discard. Broil salmon for an additional 3-4 minutes. Then transfer to a serving dish.

For sauce

• Meanwhile, combine onions, basil, wine, and cream in a saucepan. Bring to a simmer, stir, and reduce about 3 minutes.

  (Reduction is the method of evaporating the liquid for a more concentrated flavor and thicker consistency.)

  Now remove your saucepan from the heat and add the remaining stick of cold butter, a tablespoon at a time. Stir while the sauce emulsifies and thickens.

  Finally, stir in 2 tablespoons of mustard and a dash of pepper.
  1 tablespoon onions, 1 teaspoon basil, 1/2 cup white wine, 1/3 cup cream, 1 stick of cold butter, 2 tablespoons gluten free Dijon mustard, dash of pepper
• Spoon sauce over each piece of salmon.

Notes

In this recipe, halfway through broiling the salmon I flip it over, remove the skin, and continue cooking it on the bottom.

You don’t have to flip it. Broiled salmon will cook all the way through. It's up to you.

How do I know my salmon is done? Fish goes from almost done to perfectly cooked very quickly. (If it begins to ooze, it’s cooked through and should be removed from the heat immediately.)

Here’s a doneness test: when you see the fish begin to look opaque, slide a pairing knife through one of the seams in the flesh and pry it back to see if it’s lost its transparency.

There should still be some juice, but it will be mostly opaque and flake. The fish will continue to cook even after it’s removed from the heat. By the time you’re ready to serve your salmon, it will be cooked through and ready for your sauce.

What type of salmon should I use for this recipe? Generally, I recommend buying wild caught fish because of the many problems associated with farmed fish. Read more about the differences between wild and factory-farmed salmon here.

But I know fresh wild salmon can be a little pricey.

Frozen wild caught Alaska sockeye salmon from Trader Joe’s is reasonably priced and tasty. If you use frozen fish, make sure it’s thawed according to the directions before cooking.

Can I substitute the white wine in the sauce with a non-alcoholic option? Yes, you can use chicken broth as a suitable substitute for the white wine in the sauce.

How do I store leftovers? Leftover salmon will keep in the fridge in an airtight container for up to four days.

And the sauce is also delicious drizzled over vegetables or on chicken or pork, so save any leftover sauce in the fridge in a separate jar for the week.

What goes with this dish? Whether you're an asparagus fan or a bacon fan, bacon wrapped asparagus is a perfect side with your salmon. Or you might also like bacon Brussels sprouts.

You can also serve the salmon over rice or, if you're low carb like me, try seasoned cauliflower rice with bacon. It makes a delicious easy side dish that tastes just like fried rice. Yum.

Nutrition

Calories: 416kcal | Carbohydrates: 1.5g | Protein: 30g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.