There is nothing like gluten-free baked salmon with garlic butter seasonings – mmmm!
Call me strange, but I love making salmon. It’s easy to prepare, cooks up fast, and always tastes good. I’m always trying to come up with new gluten-free baked salmon recipes.
I just played around with some seasonings and came up with this flavorful gluten-free baked salmon recipe with garlic butter seasonings. After I made it, I had a feeling it would soon be in heavy rotation at my house. I was right!
Salmon is a fatty fish that is loaded with healthy omega-3 fatty acids. Our bodies cannot produce omega-3s, we must consume them from food. Salmon is one of the best sources for omega-3s and I’m so glad that it is – because salmon is delicious.
When you feed your family salmon, you are giving them a boost of healthy fats, which is so important to deterring inflammation, boosting the brain (our brains are made of fat!) and keeping us healthy.
This particular salmon recipe is tangy (thanks to the white wine), buttery (thanks to the butter) and oh-so-garlicky (thanks to the fresh minced garlic). It’s definitely a palate pleaser.
When choosing a salmon, look for salmon that are wild caught – or at the very least – raised without antibiotics. Believe it or not, a lot of our world’s antibiotic supply is given to fish prophylactically, meaning it’s given to them to prevent illness even if they don’t have an infection. You don’t need to eat fish consumed by antibiotics, so avoid farmed fish. Fresh, wild caught fish is your best option.
I served this gluten-free baked salmon with garlic butter seasonings alongside some roasted carrots and atop brown rice. Yum. Yum. Yum.
- 4 salmon filets or 1 large piece of salmon (2-3 lbs)
- 1/3 cup white cooking wine
- 3 Tbsp. butter (or vegan butter spread), softened or melted but not hot
- 4 cloves garlic, minced
- 1 sprig rosemary, chopped
- Kosher salt to taste
- Lemon wedge (optional)
Preheat oven to 450 degrees F.
Prepare a baking sheet with foil and cooking spray.
Add fish to baking sheet.
Pour white wine and spread butter over fish, then sprinkle garlic, rosemary and salt to taste.
Allow fish to sit for 10 minutes to marinade and come to room temperature.
Bake for 10-12 minutes or until cooked through.
Allow fish to cool for 10 minutes before serving. The fish will continue to cook while it cools.
Squeeze lemon over fish before serving (optional)