Gluten Free Lemon-Dill Baked Salmon
Bright, citrusy, and deeply savory, this baked salmon is the kind of weeknight dinner that feels far more impressive than the effort involved. A simple marinade of olive oil, fresh lemon juice, lemon zest, garlic, and chopped dill gets whisked together and spooned right over the fillets — no complicated techniques required. A touch of ground turmeric adds a warm, golden hue and a subtle earthiness that makes the whole dish feel a little more special. Because every ingredient here is naturally free of gluten, there's no need to scrutinize labels or swap anything out — it just works as written. The salmon roasts at 400°F until perfectly opaque and flaky, with lemon rounds caramelizing gently around the fillets for an extra hit of brightness. It's the kind of clean, wholesome meal that satisfies without feeling like a compromise, and it comes together on a single baking sheet for easy cleanup. Finish with a few fresh dill sprigs and serve immediately for maximum flavor.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 3 garlic cloves, minced
- 2 tbsp fresh dill, chopped
- ½ tsp ground turmeric
- ½ tsp black pepper, freshly ground
- ¾ tsp kosher salt
For serving
- 1 lemon, thinly sliced into rounds
- fresh dill sprigs, for serving (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or foil.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped dill, turmeric, black pepper, and salt until combined.
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