Low FODMAP Grilled Lemon Salmon
Bright, citrusy, and cooked over high heat until the skin goes perfectly crisp, this grilled salmon is the kind of weeknight dinner that feels far more impressive than the effort involved. The marinade comes together in minutes — fresh lemon juice, lemon zest, Dijon mustard, thyme, and parsley whisked into garlic-infused oil, which delivers all that savory depth without any of the fructan load that comes with whole garlic cloves. That single swap is what makes this recipe work so well for anyone managing gut sensitivities, since garlic-infused oil is widely recognized as a safe way to keep bold flavor in the picture. A reserved portion of the marinade doubles as a finishing glaze, brushed over the fillets in the final minutes of grilling for an extra hit of lemony brightness. The skin-on fillets go down undisturbed for four to five minutes, building a golden, crackling crust before a quick flip seals the deal. Scallion greens scattered on top at the end add a mild oniony note — just the green tops, which stay comfortably within low-FODMAP guidelines. Serve it straight off the grill with lemon wedges and you have a clean, satisfying meal for four that nobody at the table will suspect was built around any kind of restriction at all.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- 3 tbsp garlic-infused oil, divided
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
For serving
- lemon wedges, for serving
- 2 tbsp scallion tops, thinly sliced (optional)
Can be omittedscallion tops
Instructions
- 1
In a small bowl, whisk together 2 tbsp of the garlic-infused oil, the lemon juice, lemon zest, Dijon mustard, thyme, parsley, salt, and pepper until combined.
- 2
Place the salmon fillets in a shallow dish and pour the marinade over them, turning to coat. Reserve 2 tbsp of the marinade in a separate small bowl before adding the salmon — this reserved portion will be used as a finishing glaze. Marinate at room temperature for 20 minutes.
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