Low FODMAP Maple Glazed Salmon
Sweet, sticky, and deeply savory, this glazed salmon hits every note you want from a weeknight dinner without any of the digestive stress that can come with traditional teriyaki-style sauces. The glaze gets its depth from pure maple syrup, tamari, fresh lemon juice, Dijon mustard, and a touch of ground ginger — a combination that caramelizes beautifully in the oven and makes each fillet look genuinely restaurant-worthy. Garlic-infused oil stands in for whole garlic, delivering that rich, aromatic flavor without the fructans that cause trouble, and only the green tops of scallions are used as a garnish for the same reason. The technique here is smart: a quick stovetop sear locks in moisture and builds a golden crust before the oven finishes the job, and a reserved portion of glaze gets brushed on at the very end so the flavor stays bright and punchy. At just one tablespoon of maple syrup per serving, the sweetness stays well within a gut-friendly range while still making the dish feel indulgent. This recipe serves four, so it's easy to pull together for the whole family on a busy evening without any complicated substitutions or specialty shopping.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 1 tbsp garlic-infused oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the glaze
- ¼ cup pure maple syrup
- 2 tbsp tamari
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¼ tsp ground ginger
For serving
- 2 scallions, green tops only, thinly sliced (optional)
Can be omittedscallions
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat your oven to 400°F (205°C). Pat the salmon fillets dry with paper towels, then season both sides with the kosher salt and black pepper.
- 2
Combine the maple syrup, tamari, lemon juice, Dijon mustard, and ground ginger 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. Remove from heat and set aside. Reserve 2 tablespoons of the glaze in a separate small bowl for finishing.
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