Dinner
Gluten-Free Lemon-Herb Baked Salmon
Salmon fillets baked with olive oil, lemon, garlic, parsley and dill.
- Prep
- 10 min
- Cook
- 20 min
- Rest
- 5 min
- Total
- 35 min
- Makes
- 4 servings
Times are estimates.
Let’s Get Cooking
Ingredients
For 4 servings
You’ll Need
- Baking dish
- Parchment paper
- Small bowl and whisk
- Zester
- Pastry brush
- Instant-read food thermometer
Method
Preheat Oven
Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper.
Prepare Salmon
Pat the salmon fillets dry with paper towels. Place them skin-side down in the prepared dish.
Make Herb Mixture
In a small bowl, whisk together olive oil, lemon juice and zest, minced garlic, chopped parsley and dill, salt, and pepper.
Season Salmon
Brush the herb mixture evenly over the salmon fillets, coating them well.
Bake
Bake for approximately 15–20 minutes, checking earlier for thin fillets. Use a food thermometer in the thickest part to confirm 145°F; thickness and starting temperature affect timing.
Rest and Serve
Remove from oven and let the salmon rest for 3-5 minutes before serving.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Use plain, unbreaded salmon and check any added seasonings or prepared sauces. Thaw frozen fish in the refrigerator before following this method. Fillet thickness affects baking time. The recipe uses oil rather than butter. Asparagus or grains would be separate sides with their own preparation and quantities; replacing fish with tofu requires a different method.
Choosing Gluten-Free Ingredients
Check the exact products you use, including sauces, broth, flour and pasta. Gluten-free labeling and third-party certification are different. A recipe or scanner result cannot guarantee how a dish is prepared in your kitchen. Use clean equipment and protect food from contact with gluten-containing ingredients. See the FDA explanation of gluten-free labels.
Food Handling and Leftovers
Use a food thermometer rather than color alone. See the safe cooking temperature chart. Refrigerate perishable leftovers promptly in shallow containers, within two hours, or one hour above 90°F. Keep the refrigerator at 40°F or below; use refrigerated cooked leftovers within 3–4 days and reheat to 165°F. See USDA leftover guidance.
Browse more gluten-free recipes, or use the label scanner as a reading aid alongside the current package and manufacturer information.
Storage and Leftovers
Refrigerate leftovers in a covered container within 2 hours and use within 3 to 4 days. Reheat gently to 165°F, or serve cold flaked over salad.
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