Gluten-Free Herb-Crusted Salmon

Ingredients

• 1.5 lbs salmon fillets, skin on or off 1.5 lbs salmon fillets, skin on or off
• 2 tbsp olive oil 2 tbsp olive oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup GF breadcrumbs (made from GF bread) 1 cup GF breadcrumbs (made from GF bread)
• 2 tbsp fresh parsley, finely chopped 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest 1 tsp lemon zest
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper
• 1 large egg, lightly beaten 1 large egg, lightly beaten

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Pat the salmon fillets completely dry with paper towels; this helps the crust adhere better. Season the salmon fillets generously on all sides with salt and black pepper, about 1 teaspoon of salt and 0.5 teaspoon of pepper in total.

2. 2

   In a shallow bowl, combine the gluten-free breadcrumbs, chopped fresh parsley, chopped fresh dill, and lemon zest. Stir these dry ingredients together until well mixed, creating your aromatic herb crust mixture. Set this bowl aside.

3. 3

   In a separate small bowl, lightly beat the large egg. This will act as the binder for the herb crust. Dip each seasoned salmon fillet into the beaten egg, ensuring it's coated evenly on all sides. Let any excess egg drip off before proceeding.

4. 4

   Carefully place the egg-coated salmon fillets into the bowl with the gluten-free breadcrumb mixture. Gently press the breadcrumbs onto the salmon, ensuring a thick, even coating on the top and sides. You want a substantial crust for maximum flavor and texture.

5. 5

   Arrange the herb-crusted salmon fillets on the prepared baking sheet, ensuring they have a little space between them. Drizzle the 2 tablespoons of olive oil evenly over the top of each crusted fillet. This will help the crust crisp up beautifully in the oven. Bake for approximately 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the crust is golden brown and fragrant.

6. 6

   While the salmon bakes, mince the 3 cloves of garlic. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Stir in the 1 cup of gluten-free chicken or vegetable stock and 2 tablespoons of gluten-free tamari or coconut aminos. Bring the mixture to a gentle simmer.

7. 7

   In a small bowl, whisk together the 1 tablespoon of cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, creating a slurry. Gradually whisk this slurry into the simmering sauce. Continue to cook and stir for about 2-3 minutes, until the sauce has thickened to a glossy consistency. Taste and adjust seasoning if needed.

8. 8

   Once the salmon is cooked and the crust is golden, carefully remove the baking sheet from the oven. Serve the herb-crusted salmon immediately, drizzled with the thickened garlic-tamari sauce. This dish is excellent served alongside fluffy rice or your favorite gluten-free pasta.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.