When you hear “keto salmon recipe,” you might picture something bland and boring. Not today. We’re talking about a dish so good even non-keto eaters will sneak bites off your plate. This Keto Maple Mustard Salmon brings sweet and tangy flavors together with a buttery finish, all while staying keto-friendly. Plus, we’ll pair it with sides that complete the meal without requiring a culinary degree.
Let’s roll up our sleeves and get cooking. Spoiler: It’s easier than you think, and yes, you can do this on a weeknight.
🛒 Ingredients for the Salmon
Here’s everything you’ll need for the main event. Most of these are pantry staples, so you might already have half the list:
- 4 salmon fillets (skin-on if possible, about 6 ounces each)
- 2 tbsp sugar-free maple syrup (yes, it exists and works like magic here)
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp soy sauce or coconut aminos (either works; pick what you’ve got)
- 1 clove garlic, finely minced
- 1/2 tsp smoked paprika (optional, but adds depth)
- Salt and black pepper, to taste
- Lemon wedges (for serving)
Step-by-Step Instructions for the Salmon
1. Prep the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup later. (Trust me, this little step saves a ton of scrubbing.)
2. Make the Sauce
In a small bowl, whisk together the sugar-free maple syrup, Dijon mustard, olive oil, soy sauce (or coconut aminos), minced garlic, smoked paprika, salt, and pepper. Taste it—yes, taste it. Adjust seasoning if needed. You’re aiming for that perfect balance of sweet and tangy.
3. Prep the Salmon
Pat the salmon fillets dry with paper towels. Lay them skin-side down on the prepared baking sheet. Brush a generous amount of your maple mustard mixture over the top of each fillet. Don’t hold back; this is where the flavor lives.
4. Bake It
Pop the salmon into the oven and bake for 12–15 minutes, depending on the thickness of your fillets. The rule of thumb? Salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
5. Finish Strong
Remove the salmon from the oven and squeeze fresh lemon juice over the top. Let it rest for a minute or two so the juices redistribute.
🍽️ Keto-Friendly Side Dishes
You can’t have salmon on its own (well, you could, but let’s not). These sides are as easy as the main dish and totally keto-compliant.
1. Garlic Butter Asparagus
Ingredients:
- 1 bunch of asparagus, ends trimmed
- 1 tbsp butter (or ghee for dairy-free)
- 1 clove garlic, minced
- Salt and pepper, to taste
- Lemon zest (optional)
How to Make It:
- Heat a skillet over medium-high heat and melt the butter.
- Toss in the garlic and sauté for about 30 seconds until fragrant.
- Add the asparagus and cook for 4–6 minutes, stirring occasionally, until tender but still crisp.
- Season with salt, pepper, and a sprinkle of lemon zest if you’re feeling fancy.
2. Cauliflower Mash (Better Than Potatoes)
Ingredients:
- 1 medium head of cauliflower, chopped into florets
- 2 tbsp cream cheese
- 2 tbsp heavy cream
- 1 tbsp butter
- Salt and pepper, to taste
- Chopped parsley (for garnish)
How to Make It:
- Steam the cauliflower until fork-tender (about 10–12 minutes). A steamer basket works wonders here.
- Transfer the cooked cauliflower to a food processor or blender. Add cream cheese, heavy cream, butter, salt, and pepper.
- Blend until smooth. If it’s too thick, add a splash more cream.
- Garnish with parsley and serve warm.
3. Crispy Zucchini Chips
Ingredients:
- 2 medium zucchinis, thinly sliced
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese (optional but recommended)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
How to Make It:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the zucchini slices with olive oil, garlic powder, salt, and pepper in a bowl. If using Parmesan, sprinkle it over the top.
- Arrange the slices in a single layer on the baking sheet. Bake for 15–20 minutes, flipping halfway through, until golden and crispy.
🥂 How to Pull It All Together
So now you’ve got this buttery, tangy salmon alongside crisp asparagus, creamy cauliflower mash, and crunchy zucchini chips. Plate it up family-style or go all-in with individual portions. Either way, this meal looks (and tastes) way more impressive than the time it took to make it.
Pro Tip:
Serve with an extra bowl of that maple mustard sauce on the side for dipping. People will want it. Trust me.
🎉 Why This Recipe Works for Keto
This recipe is built on keto principles: low-carb, high-flavor, and totally satisfying. Here’s the breakdown:
- Salmon: Loaded with healthy fats and protein. Plus, it’s one of the best sources of omega-3s.
- Sugar-Free Maple Syrup: Gives you that sweetness without blowing up your carb count.
- Sides: Each side dish is designed to replace high-carb options. Cauliflower mash? Bye-bye potatoes. Zucchini chips? No one’s missing fries here.
🕒 Prep and Cook Times
Because we all want to know how much time we’re committing to, here’s the rundown:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
You can absolutely pull this off on a busy weeknight or impress guests on a Saturday evening. Either way, you’ll look like you’ve got your life together.
Conclusion
This Keto Maple Mustard Salmon with Sides proves that healthy eating doesn’t have to be boring or complicated. Whether you’re meal-prepping for the week or treating yourself to a fancy dinner at home, this recipe checks all the boxes. Simple, fast, and ridiculously tasty.
Pin it, bookmark it, or write it on your fridge. You’ll come back to this one again and again.
PrintKeto Maple Mustard Salmon Recipe
This Keto Maple Mustard Salmon is sweet, tangy, and full of flavor! Paired with easy keto-friendly sides like garlic butter asparagus and cauliflower mash, it’s a quick, satisfying low-carb meal perfect for weeknights or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course, Dinner
- Method: Baking
- Cuisine: American, Keto, Low-Carb
Ingredients
- For the Salmon:
- 4 salmon fillets (6 ounces each, skin-on if possible)
- 2 tbsp sugar-free maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp soy sauce or coconut aminos
- 1 clove garlic, minced
- 1/2 tsp smoked paprika (optional)
- Salt and black pepper, to taste
- Lemon wedges, for serving
- For Garlic Butter Asparagus:
- 1 bunch asparagus, ends trimmed
- 1 tbsp butter (or ghee)
- 1 clove garlic, minced
- Salt and pepper, to taste
- Lemon zest (optional)
- For Cauliflower Mash:
- 1 medium head of cauliflower, chopped into florets
- 2 tbsp cream cheese
- 2 tbsp heavy cream
- 1 tbsp butter
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
- Prep the Salmon:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a small bowl, whisk together sugar-free maple syrup, Dijon mustard, olive oil, soy sauce (or coconut aminos), minced garlic, smoked paprika, salt, and pepper.
- Pat salmon fillets dry and lay them skin-side down on the baking sheet. Brush the maple mustard mixture generously over each fillet.
- Cook the Salmon:
- Bake for 12–15 minutes, or until salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Squeeze fresh lemon juice over the salmon before serving.
- Make the Garlic Butter Asparagus:
- Heat a skillet over medium-high heat and melt the butter. Add garlic and sauté for 30 seconds.
- Toss in asparagus and cook for 4–6 minutes, stirring occasionally, until tender-crisp. Season with salt, pepper, and lemon zest.
- Prepare the Cauliflower Mash:
- Steam cauliflower florets until fork-tender, about 10–12 minutes.
- In a food processor, blend steamed cauliflower with cream cheese, heavy cream, butter, salt, and pepper until smooth. Adjust consistency with more cream if needed. Garnish with parsley before serving.
Notes
- Use fresh or frozen salmon, but thaw frozen fillets completely before cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Nutrition
- Serving Size: 1 salmon fillet with sides
- Calories: 350 per serving (estimate) Sugar: 1g Sodium: 350mg Fat: 20g Saturated Fat: 6g Unsaturated Fat: 12g Trans Fat: 0g Carbohydrates: 6g Fiber: 3g Protein: 28g Cholesterol: 85mg
Frequently Asked Questions (FAQs)
Can I use frozen salmon?
Sure thing. Just thaw it completely before cooking for the best texture and flavor.
What if I don’t have sugar-free maple syrup?
No problem! Swap in a few drops of liquid stevia with a bit of water for the sweetness, or leave it out entirely for a more savory vibe.
How do I store leftovers?
Pop everything into an airtight container and store it in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to keep the salmon from drying out.