
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings






Low residue diets limit seeds and coarse spices. Only a trace of fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.

Butter is almost all fat and has no fiber, so the small amount here (about 1/4 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.

Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 3/4 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Pat the salmon fillets dry with paper towels and season the flesh side evenly with the salt.
Combine the brown sugar, soy sauce, and grated ginger in a small saucepan over medium-low heat. Stir until the sugar dissolves and the glaze is smooth and slightly thickened, about 2–3 minutes. Remove from heat and stir in the butter until melted. Set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
