Rye Free Maple Glazed Salmon

Total time25 min

Prep time10 min

Cook time15 min

About Fig

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 →

Ingredients

4 servings

For the salmon

4 salmon fillets (6 oz each), skin-on
1 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
See all
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)
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!