Low FODMAP Coconut Maple Glazed Salmon
Sweet, sticky, and deeply savory, this glazed salmon hits every note you want from a weeknight dinner that still feels a little special. The glaze comes together in minutes using pure maple syrup, coconut aminos, fresh ginger, and a touch of apple cider vinegar — all ingredients that work beautifully within a low FODMAP approach without any compromise on flavor. Coconut aminos stand in for soy sauce here, delivering that umami depth without the wheat or high-fructose additives that can sneak into bottled sauces and marinades. A quick sear in coconut oil before the oven finish gives the fillets gorgeous golden edges, while the roasting step locks in moisture and lets the glaze caramelize into something truly craveable. Turmeric runs through both the seasoning and the glaze, adding a warm, earthy undertone and a beautiful golden hue to the finished dish. A drizzle of the reserved glaze right before serving keeps every bite glossy and bright, and the optional scallions and cilantro add a fresh pop of color and flavor if you're in the mood. This is the kind of recipe that makes eating carefully feel effortless rather than restrictive.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 tbsp coconut oil
For the glaze
- 3 tbsp pure maple syrup
- 2 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
For serving
- 2 scallions, thinly sliced (optional)
Can be omittedscallions
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the salmon fillets dry with paper towels, then season all over with the fine sea salt and the 1/4 tsp turmeric.
- 2
Combine the maple syrup, coconut aminos, grated ginger, apple cider vinegar, and the remaining 1/4 tsp turmeric in a small saucepan over medium heat. Cook, stirring occasionally, until the glaze thickens slightly and coats the back of a spoon, about 3–4 minutes. Watch closely near the end, as the maple syrup can scorch quickly. Remove from heat and set aside. Reserve 2 tablespoons of the glaze in a separate small bowl for serving.
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