Low FODMAP Tandoori Salmon
Total time1 hr
Prep time15 min
Cook time15 min
4.5(11)
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 (6 oz each), skin-on
- 1 tsp kosher salt
For the marinade
- ½ cup plain whole-milk yogurt
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 4 garlic cloves, finely grated
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cayenne pepper
- ½ tsp black pepper
For serving
- lemon wedges, for serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels and season both sides with the kosher salt. Set aside while you prepare the marinade.
- 2
In a mixing bowl, whisk together the yogurt, olive oil, lemon juice, garlic, ginger, turmeric, cumin, coriander, smoked paprika, cayenne, and black pepper until smooth and evenly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!