With summer almost here and warm-weather clothing season upon us in the Northeast, I’ve been trying to eat a bit healthier and pay more attention to the amount of carbs and grains I’m including in my gluten free diet. It’s hard to eliminate them completely, but I firmly believe in the theory of keeping everything in moderation. Like many, I try to eat cleaner and lower fat/carbs during the week, leaving time for some indulgence on the weekends. It makes me feel less guilty when I bite into one of my decadent, almond flour fudge brownies!
Now that I’m in my 40’s and have had three babies, things have started to change with my body and my metabolism has slowed down; it’s not as easy to stay slim without spending hours working out. A good, healthy diet is key and I think it’s super helpful to choose foods that have lots of health benefits whenever possible. Salmon, for example, is full of omega-3 fatty acids and protein. When buying fish, I always choose the freshest, wild-caught fish that’s available; never farm raised. It’s more expensive to buy wild-caught, sustainable fish and seafood, but it’s worth it if you can afford to do it.
This sockeye salmon recipe comes out really crispy in a very hot oven, but is also fantastic wrapped in foil on the grill. The high heat keeps the salmon crispy on the outside, but super moist on the inside. I would omit the panko if doing it in the foil, as it may get soggy instead of crispy. Feel free to play with the seasonings based on your family’s preferences. And if you’re on a strict low-zero carb diet, eliminating the panko will be fine. The flavors from the herbs and spices coupled with roasting the fish in a very hot oven will still give you a crispy fish. I like to serve this with a raw veggie salad dressed in a simple lemon-oil, which is fantastic for lighter, summer eating and helps keep your waistline trim.
Crispy Gluten Free Oven-Baked Salmon
- 2 8-ounce pieces of wild-caught sockeye salmon (I like to leave the skin on, but you can remove it)
- 1 Tbsp. paprika
- 1/4 tsp. cayenne pepper (if you like it very spicy, you can add more)
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 3/4 tsp. sea salt
- Freshly ground black pepper
- 1/2 cup gluten free panko breadcrumbs, I prefer Aleias brand
- Step 1 Preheat the oven to 450 degrees.
- Step 2 Line a baking sheet with parchment paper.
- Step 3 Lightly spray both sides of your fish filets with canola, olive or avocado oil.
- Step 4 In a small bowl, combine all of the dry ingredients. Mis together well.
- Step 5 Coat the fish on both sides with the panko mixture, patting down firmly with your hands so it sticks.
- Step 6 Place the fish skin side down on the baking sheet. Bake for 6-7 minutes on the first side, then carefully flip them over and bake for another 6-7 minutes until crispy and golden brown.
- Step 7 Squeeze lemon wedges on the salmon before serving, if desired.