Gluten Free Herb-Crusted Wild Salmon

Total time30 min

Prep time15 min

Cook time15 min

4.7

(16)

Wild salmon is already a showstopper, but pressing a fragrant blanket of parsley, chives, dill, thyme, lemon zest, and garlic onto each fillet before roasting takes it to a whole other level. The herb crust locks in moisture as the fish cooks, so every bite is tender, flaky, and packed with bright, garden-fresh flavor. Because every single ingredient here is naturally free of gluten — fresh herbs, olive oil, wild salmon, a little lemon — there's no need to audit labels or swap anything out. This is one of those recipes where eating without wheat doesn't feel like a compromise at all; it just feels like really good cooking. A quick roast at 400°F means dinner is on the table fast, and the cleanup is minimal thanks to a parchment-lined pan. Serve it with lemon wedges and whatever sides you love, and you've got a meal that looks impressive enough for guests but is genuinely easy enough for a weeknight.

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Ingredients

4 servings

4 wild salmon fillets (about 6 oz each), skin-on
2 tbsp extra-virgin olive oil, divided
½ tsp fine sea salt
¼ tsp black pepper

For the herb crust

¼ cup fresh flat-leaf parsley, finely chopped
2 tbsp fresh chives, finely chopped
2 tbsp fresh dill, finely chopped
1 tbsp fresh thyme leaves
1 tsp lemon zest (from about 1 lemon)
1 tbsp extra-virgin olive oil
1 clove garlic, minced

For serving

lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
In a small bowl, combine the parsley, chives, dill, thyme, lemon zest, minced garlic, and 1 tbsp olive oil. Stir until the herbs are evenly coated and the mixture holds together loosely.

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