Easy Garlic Herb Baked Salmon (Paleo, Gluten Free)

This Easy Garlic Herb Baked Salmon is a quick, fool-proof, & delicious way to make salmon. Ready in just 15 minutes, this recipe is sure to be a crowd pleaser! Paleo, Gluten Free, Dairy Free & Whole30 option!

Eating baked salmon weekly has amazing health benefits! Rich in omega-3 fatty acids, protein, and B-vitamins, this popular fish is full of necessary vitamins! Paired with the perfect garlic butter glaze, you will quickly come to love the crispy, flakey texture, that packs a punch of flavor. This Easy Garlic Herb Baked Salmon is ready in only 15 minutes but tastes as if you traveled to your favorite 5-star restaurant! 

Ingredient Notes

salmon fillets: I get my wild caught salmon from ButcherBox, and sometimes farmed salmon from Costco if I need it quickly. Farmed salmon sometimes has added color, but it’s still a healthy option if you can’t find wild caught!

minced garlic: I like to get pre-minced garlic at Costco – saves time!

How to Make This Recipe

1. Preheat the oven to Broil. Spray a sheet pan with cooking oil. Feel free to use some aluminum foil for easy cleanup. Do not use parchment paper, as it will burn under the broiler!
2. Lay the salmon fillets out evenly on the sheet pan.
3. Mix the olive oil (or melted butter or ghee), coconut aminos, lemon zest, lemon juice, parsley, dill, thyme, minced garlic, and salt together in a bowl. This combination makes the best lemon herb butter for the salmon. 
4. Spoon some of the mixture on top of each fillet (without letting the spoon touch the fish), reserving 1-2 tbsp in the bowl. This allows us to use the remaining mixture later without worrying about contamination from the raw fish!
5. Use a separate spoon to spread the oil/butter mixture evenly over the fish, coating all sides.
6. ​​Broil the salmon for 9-10 minutes, until it flakes easily with a fork. 
7. Spread the remaining oil/butter mixture over top the cooked fillets. Serve with desired sides and enjoy! 

Mary’s Tips & Tricks

Dairy Free: To make this recipe dairy free, swap out the butter for your favorite non-dairy replacement, such as ghee or olive oil.

Whole30: In order to make this recipe Whole30 compliant, use ghee or olive oil instead of regular butter. Instead of the white rice, serve with a compliant side such as sweet potatoes or Brussel sprouts.

Storage: You can store this salmon in the refrigerator for up to 3 days. It would be delicious to use in salmon salad, as well!

FAQs

What type of salmon is best? All ButcherBox salmon is wild-caught, which is preferable when choosing salmon. If you choose to buy your salmon at the grocery store, make sure to look for “Wild Caught” on the label.

What is the difference between wild-caught and farm-caught salmon? Wild caught is more firm, more pink, and less fatty. It is lower in Omega 6 fatty acids, whereas farm-caught has more fat, yet has a more mild fish taste. Both types of salmon are a good source of Omega 3’s.

Can I use different herbs? Salmon is delicious with a variety of seasonings. If you don’t prefer this garlic herb blend, take a look at these other salmon recipes I love: Sheet Pan Pesto Salmon or Maple Dijon Pistachio Crusted Salmon with Spring Veggies.

Looking for More Quick & Easy Recipes?

Easy Grain Free Chicken and Black Bean Enchiladas

Instant Pot Taco Pasta

Cajun Shrimp and Sausage Sheet Pan Dinner

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