Maple Dijon Glazed Salmon

Maple Dijon Glazed Salmon

Omega-3 fatty acids. I’m sure you have heard of them.

They are a type of fat found in fish, certain seeds, nuts and oils and are especially important for people with newly diagnosed celiac disease.

Why? Omega-3 fatty acids have anti-inflammatory properties. With untreated celiac disease the intestinal lining is inflamed and damaged which is the reason the majority of people have nutritional deficiencies at diagnosis. Omega 3 fatty acids can help heal the gut and reduce inflammation.

This is based on research. In fact, there have been research trials that show fish oils to be as effective as NSAIDS (a type of anti-inflammatory medication).

Fish is an easy way to get some amazing soothing anti-inflammatory compounds into your body to help heal your gut.

Fish cooking tips:

  1. a) Make sure your fish is fresh, cook it the same day it is bought or thaw in the fridge overnight and cook the next day.
  2. b) Don’t overcook fish or it gets dry and tough. About 15 minutes is all it takes depending on how thick it is.  Cook until it flakes apart with a fork and is fairly firm in the middle.


1 fillet of salmon or frozen pieces of wild, unprocessed salmon

1-2 tablespoons of dijon mustard (grainy, smooth or a mixture)

1-2 tablespoons of maple syrup

Salt and pepper


Preheat oven to 350F.  Line a baking sheet or dish with parchment paper (for easy clean up). Lay the salmon on the baking sheet.

Sprinkle the salmon generously with salt and pepper.

Mix together mustard and maple syrup in a bowl.  Spread on top of the salmon. Ideally let it marinade for a least an hour in the fridge.

Bake in a preheated oven for about 15-20 minutes or until flaky but not tough.

Serve immediately.


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