Sticky Lemon Salmon

This gluten free sticky lemon salmon recipe is zesty, craveable, and 100% gluten free. Lemon Zest is key so if you don't have a microplane (fancy word for a special grater) then now is the time to get one. They also work great for shaving chocolate which we can all agree is a crucial skill.

AAAAND It's great for meal-prepping. So you can make it ahead of time if you're having a dinner party ad regale your friends with hilarious stories instead of slaving in the kitchen. Or you can take it into the office for lunch and make everyone wildly jealous. For more smug, make ahead treats see Gluten Free Thai Yellow Curry, Beef Cottage Pie and Tiramisu because nothing says I love myself more than gifting yourself future dessert!

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🐟 Gluten Free Sticky Lemon Salmon Recipe You’ll Want to Make Every Night

If your weeknight dinners are starting to feel like a sad rerun, allow me to introduce a citrusy little minx called gluten free sticky lemon salmon. This baby is:

• Crispy on the outside

• Flaky on the inside

• Bathed in a sticky lemon glaze so good you’ll want to drink it through a straw (please don’t—but also... maybe?)

And the best part? No gluten. No soy. No weird substitutions. Just simple, sexy, celiac-safe ingredients doing their damn jobs.

🍋 Why You’ll Love This Sticky Lemon Salmon

• Celiac friendly AF – 100% gluten free and naturally soy-free. No sneaky gluten bombs here.

• Fast as hell – On the table in 25 minutes or less. Like DoorDash, but actually nourishing and you get to tip yourself.

• Meal-prep approved – Holds up like a champ in the fridge. Sticky sauce gets even better after a day or two. Like revenge.

👨‍🍳 Yield: 4 servings

⏱️ Prep Time: 10 minutes

🔥 Cook Time: 15 minutes

🔪 Ingredients You’ll Need:

• 4 salmon fillets (6 oz each / 170 g)

• Salt + pepper

• 1 tbsp olive oil (15 mL)

For the Sticky Lemon Sauce:

• 3 tbsp honey (45 mL)

• Juice + zest of 1 lemon

• 1 garlic clove, minced

• 1 tbsp butter (14 g)

• 1 tsp thyme (fresh or dried)

• 1 tsp cornstarch (3 g) mixed with 2 tsp water

• Optional: tiny pinch of cayenne for spice

🧑‍🍳 How to Make Gluten Free Sticky Lemon Salmon

1. Sear that salmonSeason fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear salmon skin-side down until golden (about 4–5 mins), then flip and cook another 2–3 minutes. Remove and set aside. Don't overcook it unless you like dry salmon.

2. Make that sexy sticky lemon glazeIn the same pan, toss in butter, garlic, lemon juice, zest, honey, and thyme. Simmer for a few minutes, then stir in your cornstarch slurry. Cook until it's thick and glossy—like lemon-scented lip gloss you can eat.

3. Glaze and finishReturn the salmon to the pan. Drizzle heavily with sexy sauce. Pop under a pre-heated broiler for 2–3 minutes if you want caramelized edges and a like taking risks. Do not take your eyes off it while it is broiling.

🧊 Storage Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Gently reheat in a skillet over low heat. Bonus: the sauce thickens beautifully as it sits, so leftovers taste even better.

🥗 What to Serve With Sticky Lemon Salmon

• Roasted potatoes (extra crispy, please)

• Garlicky green beans or asparagus

• Quinoa or rice (or cauliflower rice if you’re feeling extra pure)

• A chilled glass of white wine and an inflated sense of culinary superiority

🧠 Gluten Free Tip:

Always check your cornstarch, butter, and any added spices for gluten free labeling. Cross-contamination is sneaky. Unlike this sauce, which is clingy in all the right ways.

🍴 Final Thoughts

This gluten free sticky lemon salmon is the kind of weeknight hero that doesn’t require a culinary degree or a pantry full of weird ingredients. Just lemon, honey, and a deep need to feel something again.

Trust me—make it once, and you’ll be licking the pan. Or your fingers. Or both. No judgment here.

🥡 Meal Prep Instructions (How to Store This Citrus Queen)

🍱 Makes 4 servings — perfect for lunch or dinner through the week.

1. Cool it down:Let the salmon and sauce cool to room temp before storing so you don’t steam up your Tupperware like a hot yoga class.

2. Storage container:Use one 8-cup (1.9 L) oven-proof glass container if storing as a single meal OR divide into 4 individual 2-cup (475 mL) containers for grab-and-go perfection.

3. Sauce on top, always:Drizzle extra sticky lemon sauce over each portion before sealing to keep things juicy and glazey. It's like a protective saucy blanket.

4. Fridge time:Good for up to 3 days in the fridge. This recipe gets BETTER after day 1—thank you, lemony science.

5. Reheating tips:Reheat gently in a skillet with a spoonful of water OR pop it in a 350 °F (175 °C) oven for 8–10 minutes. Microwave is fine too, but put a damp paper towel over it so it doesn’t turn into salmon jerky.

💡Pro Tips:

• Don’t skimp on the lemon zest—it adds way more flavor than juice alone.

• Want it extra sticky? Let the sauce reduce a little longer before glazing the salmon.

• Pair with a crisp white wine and a smug look, because yes, you did just make this.