Succulent honey tumeric baked salmon, which is topped with butter and lemon before being baked in a tin foil parcel to create the most amazing fish dish. A naturally gluten free meal, it’s quick and easy to make and the veggies cook in with the salmon for minimal effort.
Oven steaming salmon is such a wonderful way to cook it. All the moisture gets trapped in to help it gently steam and the flavours infuse nicely. You’ll have no fishy smells in the house either!
I typically serve this dish with crispy hasselback potatoes, but simple boiled new potatoes or rice would be fabulous too. As for the veggies, asparagus or fine green beans both complete the dish really well, but tenderstem broccoli would be a great choice too.
We have really enjoyed making and eating this salmon dish on a few occasions now. Gaining confidence to cook fish at home is a great skill. You’ll be enjoying restaurant-quality food on your dinner table in no time at all!
Honey Tumeric Baked Salmon with a Lemon Butter Sauce (GF)
It’s recipe time! If you enjoy making my honey tumeric baked salmon, please do review the recipe on the card below.
You’ll find a full method below a couple of pictures to help you as you work through the recipe. However, feel free to email me any questions or comments you might have – email@example.com. Or DM me on social media @myglutenfreeguide. Ooh, also send photos of your creations please!
Enjoy! Laura xxx
- 400g salmon (2 large/3 medium fillets)
- 1 tsp dried parsley
- 2 tsp clear honey
- 1 tsp tumeric
- Half a lemon
- 40g salted butter, chilled
- 150g asapargus OR trimmed fine green beans
- Pat the salmon fillets dry with a piece of kitchen paper, then lay them skin down on a baking tray lined with foil.
- Mix the honey with the parsley and tumeric, then spread all over the exposed salmon flesh. You'll need to rub it well to ensure an even coating.
- Cut the lemon into round slices, then each slice in half so you have 6-8 half moon lemon pieces. Lay 2-3 pieces on lemon onto each salmon fillet.
- Nestle the asparagus/green beans around the edges of the tray and between the salmon fillets to help space them.
- Now grate the chilled butter onto the salmon fillets.
- Cover the tray with foil, creating a sealed parcel around the edges of the tray and lower layer of foil. Place into the oven to bake at 180C for 15-20 minutes (depending on how you like the salmon cooked - 15 for perfectly just done).
- Remove from oven and open the parcel. Place a fillet on each plate, along with the asparagus/green beans. Mix the sauce in the tray with a spoon and spoon a couple of spoonfuls over the veg. Serve with boiled new potatoes or hasselback potatoes for a really delicious dinner.
For more delicious dinner inspiration, why not check out some of my other gluten free recipes:
Enjoy! Laura xxx