Low FODMAP Honey Ginger Salmon
Total time45 min
Prep time10 min
Cook time20 min
4.8(20)
About FigFig 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 →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- ½ tsp salt
- 1 tbsp olive oil
For the glaze
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 2 tbsp low-sodium soy sauce
- 1 tbsp fresh ginger, finely grated
- 1 tsp sesame oil
- ¼ cup water
- 1 tsp cornstarch
- 2 tsp water
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a small bowl, whisk together the honey, soy sauce, grated ginger, sesame oil, and 1/4 cup water until combined. In a separate small bowl, stir the cornstarch with 2 tsp water until smooth. Set both aside.
- 2
Pat the salmon fillets dry with paper towels and season both sides with the salt. Let them rest at room temperature for 15 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!