Sweet, tangy Dijon mustard and a brown sugar alternative make a simple glaze for rich roasted salmon in this easy, flavorful dinner. The mustard gives the salmon a sharp, savory edge while the sweetener caramelizes slightly in the oven, creating a glossy glaze without relying on traditional brown sugar. With plenty of protein and just four main ingredients, this is the kind of uncomplicated recipe that still feels like a proper dinner. Serve it with a non-starchy vegetable or salad for a balanced meal.
| Ingredient | GI Consideration |
|---|---|
| Salmon | Contains virtually no carbohydrate; GI not applicable |
| Dijon mustard | Very low carbohydrate; amount used is small |
| Erythritol-based brown sugar alternative | Generally contributes little or no available carbohydrate; formulation varies by brand |
Roasted Salmon With Brown Sugar Dijon Glaze (Low-GI Sweet & Tangy Melt-in-Your-Mouth Fillets)
Description
Tender roasted salmon gets a sweet-savory glaze of Dijon mustard and brown sugar alternative for an easy, flavorful protein-rich dinner.
Ingredients
Instructions
-
Heat your oven to 400 degrees F / 204 C.
-
Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
-
Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 466kcal
- % Daily Value *
- Total Fat 27.1g42%
- Saturated Fat 5.5g28%
- Cholesterol 147.7mg50%
- Sodium 1200.2mg51%
- Potassium 918.2mg27%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.3g2%
- Protein 49.6g100%
- Vitamin C 0.3 mg
- Calcium 0.3 mg
- Iron 1.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Meal-Prep Note: The Dijon glaze can be mixed several days in advance and refrigerated in a covered container. Cooked salmon can also be refrigerated for later meals, although its texture is best during the first few days. For a 4-day meal-prep rotation, consider preparing the glaze ahead and cooking the salmon in two batches for the best texture and flavor.
Brown sugar alternatives vary considerably by brand. Choose one intended as a brown sugar substitute and follow the manufacturer's guidance if its sweetness differs from sugar on a 1:1 basis.
Cooking time will vary depending on the thickness of the salmon fillets.
Glycemic index (GI) measures how quickly a carbohydrate-containing food raises blood glucose. Because salmon contains virtually no carbohydrate, it doesn't have a meaningful GI value — which is different from saying that it has a GI of zero.
The glaze is made with Dijon mustard and an erythritol-based brown sugar alternative rather than conventional brown sugar, keeping the amount of available carbohydrate relatively low. The carbohydrate content and glycemic impact can vary depending on the brand of sweetener used.
For a complete meal, what you serve alongside the salmon matters too. Pairing it with non-starchy vegetables, a salad, or another fiber-rich side can help keep the overall carbohydrate load of the meal moderate.
This finished recipe has not been laboratory tested for glycemic index or glycemic response. Individual responses can vary.
