This post may include affiliate links; for details, see our disclosure policy.

Here are the best gluten free recipes for breakfast, lunch, dinner, dessert, and everything in between! Eat deliciously for every meal.

Gluten free recipes

No gluten? No problem. It’s easy to eat delicious meals all day long…without gluten! Once you know the tricks to making irresistibly tasty recipes sans gluten, you might not even miss it. Whether you’re eliminating gluten for medical reasons or as a personal preference, there are so many tasty ways to make meals that are hearty, healthy and satisfying.

Here’s a list of all our top gluten free recipes for every meal of the day! It was hard to narrow it down, so we’ve got lots of options: gluten free lunch ideas, dinners, desserts, and breakfasts, too. These are all personal favorites of ours that we’ve made for our family often and loved. Here’s hoping you love them as much as we do!

And now…the top gluten free recipes for every meal!

More gluten free ideas

There are lots more ideas, if this wasn’t enough! Here are a few collections of recipes by category:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tuscan Salmon

60 Gluten Free Recipes


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

Impress everyone with this creamy Tuscan Salmon! It might just be the best salmon recipe ever, made in just 30 minutes.


Ingredients

Scale
  • 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible, about 1 to 1 1/2 inches thick
  • 1 ¼ teaspoon kosher salt, divided
  • ½ teaspoon garlic powder
  • Fresh ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons salted butter
  • 2 cloves garlic, finely minced
  • ¼ cup chopped sun dried tomatoes
  • 2 tablespoons capers, drained
  • ¾ cup heavy cream
  • ¼ cup milk
  • 2 cups baby spinach, loosely packed
  • Grated Parmesan cheese, for serving
  • 2 lemon wedges, for serving

Instructions

  1. Allow the salmon to come to room temperature for 15 minutes (or brine it*). Pat the salmon dry with a clean towel. Rub it generously with olive oil and sprinkle it with 1 teaspoon of the kosher salt, the garlic powder, and a few grinds of black pepper.
  2. Heat a large skillet over medium high heat and add the olive oil. Add the salmon skin side up and cook for 3 to 5 minutes until cooked about halfway to the center of the thickest part of the salmon.
  3. Reduce to medium heat and flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Cook for 4 to 5 minutes, continuously spooning the juices over the salmon. Cook until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center when removed).
  4. Remove the salmon to a plate and set aside. Drain the pan of any liquid and quickly wipe it out with a paper towel. 
  5. Place the pan over low heat and melt the butter. Then add the garlic and sun-dried tomatoes and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the capers, cream, milk, and remaining ¼ teaspoon kosher salt. Simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan. Add the spinach and cook until wilted, about 1 minute, then return the salmon to the pan and warm it for 2 minutes, spooning the sauce over the salmon.
  6. Serve topped with the sauce and grated Parmesan cheese.

Notes

*To help reduce the white stuff (albumin) that can ooze from salmon when it’s cooked, we recommend brining the salmon to bring it to room temperature. In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Gluten free recipes

More lists you might enjoy…

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comment

  1. LOVE THIS SITE—WOW!! THESE RECIPES ALL LOOK SO YUMMY–CAN’T WAIT TO TRY THEM BUT WE ARE ESPECIALLY THANKFUL FOR THE GLUTEN FREE RECIPES–MY 82 Y/O MOM IS VERY GLUTEN INTOLERANT AND THOUGH SHE LOVES SWEETS, WE HAVE TO LIMIT SUGAR INTAKE–IT C-AUSES HER INFLAMMATION AND SHE REALLY FEELS IT IN HER KNEES AND OTHER JOINTS– HOPING TO SEE SOME YUMMY DESSERTS WITH NATURAL SUGAR SUBSTITUTES IN THE FUTURE–KEEP UP THE GOOD WORK
    ME AND MOM