Dijon Salmon

Dijon Salmon
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook/. Recipe Credit: . Photo Credit: Photography by Terry Doran; Styling by Matt Zack; Food styling by Skyler Myers.

You can use frozen salmon filets for this Salmon Dijon recipe, but be sure they are completely thawed before using. The best way to thaw the fish is in the refrigerator overnight, so plan ahead.

Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.

  • Prep time
    10 min
  • Servings
    4 Servings
  • Serving size
    1 salmon fillet
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 salmon fillet
  • Amount per serving Calories 300

  • Total Fat 16g
    • Saturated Fat 2.9g
  • Cholesterol 60mg
  • Sodium 490mg
  • Total Carbohydrate 14g
    • Dietary Fiber 2g
    • Total Sugars 4g
  • Protein 25g
  • Potassium 500mg
  • Phosphorus 345mg

Choices/Exchanges: 1/2 Starch, 1/2 Carbohydrate, 3 Lean protein, 2 Fat



  • whole wheat bread (2 grams of fiber or more per slice)
    2 slice
  • parsley (chopped)
    1/4 cup
  • olive oil
    2 tbsp
  • Dijon Mustard
    1/4 cup
  • garlic (minced or grated)
    2 clove
  • onion(s) (minced)
    1/4 cup
  • low-calorie brown sugar substitute
    1 tbsp
  • salmon filets (4-ounce each, skinless)
  • salt (optional)
    1/2 tsp
  • black pepper
    1/4 tsp
  • nonstick cooking spray


  1. Preheat oven to 375 degrees.

  2. Toast the whole wheat bread and then place the toast and chopped parsley in a food processor and pulse to make bread crumbs. Do not over mix.

  3. In a medium bowl, whisk together olive oil, Dijon mustard, garlic, onion and Splenda Brown Sugar Blend.

  4. Season each side of the four salmon filets with salt (optional) and pepper.

  5. Coat a baking sheet with cooking spray. Place salmon filets on baking sheet and divide the Dijon mixture evenly among each filet. Sprinkle the top of each filet evenly with whole wheat breadcrumbs.

  6. Bake the filets for 15 minutes or until salmon is tender and flakes with a fork.