08 Apr 2019
three bakers gluten free recipes crusted salmon

Recipe by Kristen Torres

In this dish, flavors of lemon, dijon, and tarragon come together to make a delicious combination you will not want to miss out on.

Happy spring! It’s still a bit chilly here in Texas but the sun is finally shining down and getting everybody excited for summer. When I think of the warmer months I am instantly drawn to citrus-y fresh flavors, and nothing goes better with citrus than seafood! For this recipe, I took one of my favorite, salmon (yum!), and really gave it an incredible punch of flavor. I served this delicious crispy salmon with mashed cauliflower and green beans, but I’m sure it would go lovely with any fresh veggie or even atop a green salad!

Simple, healthy and quick – I wouldn’t have it any other way!

Gluten-free Lemon Tarragon Crispy Salmon

Yields: 4 servings


  • 4 5-oz salmon fillets, skin on
  • 8 tsp dijon mustard
  • 2 slices of  Three Bakers Great Seed bread, toasted
  • 2 tsp dried tarragon
  • 2 cloves of garlic, minced
  • Zest of one lemon
  • 2 tbsp olive oil
  • Salt and pepper to taste


Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Cut or tear toast into pieces and place into a food processor with tarragon, minced garlic, lemon zest, and salt and pepper. Pulse until you get a bread crumb consistency. In a bowl, toss your bread crumbs with 1 tbsp olive oil. Taste to make sure you have enough salt to your liking.

Place salmon fillets on your baking sheet, skin side down. Mix the dijon mustard with the remaining 1 tbsp olive oil and spread over top salmon, making sure each fillet is completely covered. Next, sprinkle each fillet with the prepared bread crumbs.

Bake until salmon is firm and toppings are golden brown and toasted, about 12-15 minutes.

Serve with fresh vegetables and a wedge of lemon.

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