It is the perfect festive centerpiece to serve for a holiday meal, such as Thanksgiving or Christmas dinner.
You need only 5 minutes to prepare this recipe and then you can put the salmon in the oven and wait for it to be done. Easy-peasy!
The ingredients of the low FODMAP maple-glazed salmon
I make low FODMAP maple-glazed salmon with the following simple ingredients:
- Salmon fillets: this recipe serves two, but you can easily double or triple the ingredients to make this dish for 4 or 6 persons.
- Maple syrup: the maple syrup gives the salmon a slightly sweet taste and a nice glossy glaze.
- Soy sauce: use gluten-free soy sauce if you want to make this recipe gluten-free. For the FODMAP diet, you don’t have to use gluten-free soy sauce.
- Mustard: I prefer to use Dijon mustard.
- Grated ginger: optionally you can add some grated fresh ginger to the glaze.
- Sesame seeds: I top my maple-glazed salmon with sesame seeds, but this is optional.
How to serve the salmon
This maple-glazed salmon is a perfect centerpiece for a dinner. It is delicious to serve with rice or roasted potatoes.
And some vegetables, such as:
- Low FODMAP green salad
- Low FODMAP green bean casserole
- Low FODMAP carrot salad
- Low FODMAP creamed spinach
- Oven-roasted carrot, parsnip, and sweet potato
Low FODMAP maple-glazed salmon
- Total Time: 25 min
- Yield: 2 1x
- Diet: Gluten Free
Description
A simple recipe for oven-baked low FODMAP maple-glazed salmon. Delicious to serve for Thanksgiving or Christmas. Gluten-free option and lactose-free.
Ingredients
- 2 salmon fillets
- 20 g (1/8 cup) maple syrup
- 1 tbsp soy sauce*
- 1 tsp mustard
- Optional: 1 tsp grated fresh ginger
- Optional: sesame seeds for garnish
Instructions
- Preheat the oven to 180 degrees Celsius (350 F).
- Whisk together the maple syrup, soy sauce and mustard in a bowl. Add the fresh ginger as well if you use it.
- Grease a baking dish and put the salmon into the baking dish. Spread half of the maple glaze over the salmon. Save the rest for later.
- Bake the salmon in the oven for 15-20 minutes.
- Add the last half of the glaze 5 minutes before the end of the baking time.
Notes
*Use gluten-free soy sauce if you want to make this recipe gluten-free.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Dinner
- Method: Oven
- Cuisine: International
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
1 Comment
I just made this recipe today, on a weeknight, in July! I didn’t feel like plain old boring poached or roast salmon again, and I was craving something with ginger for my poor bloated and gurgly tummy.
I have a question: I followed the recipe almost exactly except I didn’t grease the roasting tin, because I was too lazy. (And because I ate piles of FinnCrisp crackers with lots of butter whilst the fish was cooking. Yes, I know they are not GF!) The sauce went a very dark brown and I could smell burning sugar….so I had to rescue the tin after 12 minutes. Do you think it is because I used an enamel roasting tin instead of glass or ceramic? Or maybe my fan oven is running too hot? Thank you!
PS It was still yummy : )