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Garlic Herb Baked Salmon: Paleo & Gluten-Free

This easy garlic herb baked salmon is a quick, foolproof, and delicious way to prepare salmon. Ready in just 15 minutes, it’s perfect for weeknight dinners and suits Paleo, gluten-free, dairy-free, and Whole30 diets with small swaps.

garlic herb baked salmon on a sheet pan

Enjoying baked salmon regularly brings real health benefits: it’s rich in omega-3 fatty acids, high-quality protein, and several B vitamins. When paired with a bright garlic herb glaze, the salmon develops a lovely crisp edge and a flaky interior that’s full of flavor. This Easy Garlic Herb Baked Salmon takes roughly 15 minutes from start to finish and delivers restaurant-quality results at home. Serve with simple sides like roasted vegetables, steamed rice, or a fresh salad for a balanced meal.

Ingredient Notes

Salmon fillets: Choose the best salmon you can find. Wild-caught salmon tends to be firmer and more vibrant in color, while farmed salmon can be milder and slightly fattier. Either option works for this recipe; adjust cooking time slightly if fillets are much thicker or thinner than typical 6-ounce portions.

Minced garlic: Fresh minced garlic gives the best aroma and flavor, but pre-minced garlic from a jar or refrigerated tube is a convenient time-saver without sacrificing much in taste.

side view of garlic herb baked salmon on a white plate with asparagus, white rice, and a lemon wedge, next to a silver fork with a white background

How to Make This Recipe

  1. Preheat the oven to Broil. Lightly spray or oil a sheet pan. Lining the pan with aluminum foil makes cleanup easy; do not use parchment paper under the broiler, as it can burn.
  2. Arrange the salmon fillets evenly on the prepared sheet pan with skin-side down if the skin is on.
  3. In a small bowl, whisk together the olive oil (or melted butter or ghee), coconut aminos, lemon zest, lemon juice, chopped parsley, dill, thyme, minced garlic, and sea salt. This mixture becomes a bright lemon-herb glaze for the fish.
  4. Spoon a portion of the mixture over each fillet, avoiding contact between the spoon and raw fish if you plan to reserve some of the glaze. Reserve 1–2 tablespoons of the glaze in the bowl for finishing after cooking.
  5. Use a clean spoon to spread the oil-herb mixture evenly over each fillet so the herbs and garlic coat the tops.
  6. Broil the salmon 9–10 minutes, depending on thickness, until it flakes easily with a fork and has reached your preferred doneness. Thicker fillets may need an additional minute or two; thinner pieces may finish sooner.
  7. When the salmon is done, spoon the reserved glaze over the warm fillets. Let rest for a minute, then serve with lemon wedges and your favorite sides.

three plates of garlic herb baked salmon on a white plate with asparagus, white rice, and a lemon wedge, next to a silver fork with a white background

Mary’s Tips & Tricks

Dairy-free: Swap butter for ghee or olive oil to make the recipe dairy-free while keeping rich flavor. Ghee adds a buttery note without dairy proteins.

Whole30: Use ghee or olive oil instead of regular butter and choose compliant sides such as roasted sweet potatoes or sautéed vegetables instead of rice.

Serving ideas: This salmon pairs well with simple sides: roasted asparagus, a lemony green salad, cauliflower rice, or steamed brown rice. A light dill-yogurt or dairy-free herb sauce complements the garlic-herb flavors nicely.

Storage: Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Chilled salmon is excellent flaked into salads, sandwiches, or mixed into a quick salmon salad with mayo, celery, and herbs.

FAQs

What type of salmon is best? Wild-caught salmon is often preferred for its firm texture and bright color, but farmed salmon is also a healthy and readily available option. Pick the freshest fillets you can find.

Wild-caught vs. farmed: Wild salmon is generally leaner with a more pronounced flavor. Farmed salmon tends to be fattier and milder. Both are good sources of omega-3 fatty acids.

Can I use different herbs? Absolutely. This garlic herb blend is versatile — swap in basil, tarragon, chives, or oregano depending on what you have on hand. A simple lemon-pepper seasoning also works well.

Ingredients

  • 4 salmon fillets (about 6 oz each)
  • 4 tbsp olive oil, melted butter, or ghee
  • 1 tsp coconut aminos (or a splash of soy sauce for non-Whole30)
  • 1/2 tsp lemon zest
  • Juice from 1/2 lemon
  • 2 tsp chopped fresh parsley
  • 2 tsp chopped fresh dill
  • 1 tsp chopped fresh thyme
  • 2 tsp minced garlic
  • 1/2 tsp sea salt

Instructions

  • Preheat oven to Broil and prepare a sheet pan.
  • Arrange salmon on the pan.
  • Mix oil or butter, coconut aminos, lemon zest and juice, herbs, garlic, and salt.
  • Spoon and spread the mixture over each fillet, reserving a little for finishing.
  • Broil 9–10 minutes until the fish flakes easily.
  • Brush the reserved mixture over cooked fillets and serve.

Notes

Keep leftover salmon refrigerated for up to 3 days. Flaked salmon makes an excellent filling for salads, wraps, or salmon cakes. Adjust herbs and citrus to taste for a slightly different flavor profile each time.

Nutrition

Serving: 1 fillet | Calories: 371 kcal | Carbohydrates: 1 g | Protein: 34 g | Fat: 25 g | Saturated Fat: 4 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 14 g | Cholesterol: 94 mg | Sodium: 395 mg | Potassium: 852 mg | Fiber: 0.2 g | Sugar: 0.2 g | Vitamin A: 101 IU | Vitamin C: 5 mg | Calcium: 26 mg | Iron: 2 mg

Easy Broiled Salmon

*Nutrition facts are estimates and depend on exact ingredients and portion sizes. For the most accurate results, weigh ingredients and divide by number of servings.