Easy Oven-baked Salmon (Gluten-Free)

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By Jefferson Adams

May 1, 2012
By Jefferson Adams • May 1, 2012

Easy Oven-baked Salmon (Gluten-Free)

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Reviewed and edited by a celiac disease expert.

Okay, salmon is one of my all-time favorite fish. I love it raw, I love it cooked. I like it grilled, baked, poached or fried. Pretty much any way you can make it, I'll eat it with a smile on my face. Salmon is one of those fish that needs minimal added preparation to be delicious. This recipe honors that fact. It is fast, easy and tasty, and it will have your guests clamoring for more.

Ingredients:
12 ounce salmon fillet, cut into 4 pieces
2 cloves garlic, crushed
½ tablespoon of paprika
1 lemon cut into wedges, for serving
Coarse-grained salt
Freshly ground black pepper

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Directions:
Preheat the oven to 450 degrees F.

Season salmon with salt and pepper and paprika. Rub with garlic. Place salmon, skin side down, on a non-stick baking sheet or baking dish.

Bake until salmon is cooked through, about 12 to 15 minutes.

Serve with lemon wedges. I like to serve it with a side of rice, or with my favorite gluten-free pasta.
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Guest Beverly

Posted May 7, 2012

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Bless you for the time and effort you give to this website. Your commitment is much appreciated.

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Guest Zita Bowley

Posted May 11, 2013

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Thank you for an easy to read simple recipe with few ingredients. I am looking for a simple gluten-free pizza recipe. I am a person with celiac disease.

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judy broek 0

Posted September 12, 2018

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Schar pizza crust ( shells already made, 2 to a package) are great. Put gluten-free pizza sauce on, add your favorite gluten-free toppings, mozzarella cheese and bake. Delic!

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About Me

Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

>VIEW ALL ARTICLES BY JEFFERSON ADAMS
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