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DinnerEasyFlare-FriendlyGluten-FreeDairy-Free

Maple Glazed Salmon

Tender baked salmon with a sweet-savory honey-tamari glaze. Anti-inflammatory omega-3s, zero fiber, and ready in 20 minutes—a flare-friendly protein that many of us find gentle and satisfying.

Maple Glazed Salmon
Total Time
20m
Servings
4
Calories
325
Fiber
0g
Protein
34g
Carbs
14g
Fat
16g
Best ForSafe for Crohn's & UC
Active FlareRecoveringRemissionStricturePost-Op (Late)J-Pouch

Watch Out For

Dijon mustardmild

Contains vinegar which may irritate acid-sensitive individuals

Tip: Reduce to 1/2 teaspoon or omit entirely—the glaze works well with just honey and tamari

black peppermild

Some find spices irritating during active flares

Tip: Omit if sensitive. The glaze provides plenty of flavor without it.

lemonmild

Acidity may irritate sensitive stomachs or active mouth sores

Tip: Omit entirely—the salmon is delicious with just the glaze

Ingredients

  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

    400°F (200°C)Equipment: baking sheet, parchment paper

  2. Pat salmon fillets completely dry with paper towels and place skin-side down on the prepared baking sheet.

    Equipment: paper towels
    Tip: Dry salmon is key for better caramelization on the glaze

  3. Season the top of each fillet lightly with salt and pepper (if using).

  4. Whisk together honey, tamari, garlic-infused oil, and Dijon mustard in a small bowl until smooth and well combined.

    Equipment: small bowl, whisk

  5. Brush half the glaze generously over the top of each salmon fillet, coating evenly.

    Tip: Reserve half the glaze for finishing—this creates layers of flavor

  6. Bake for 12-15 minutes, until the salmon flakes easily when pressed gently with a fork and the thickest part is opaque throughout. Internal temperature should reach 145°F (63°C) for food safety.

    145°F (63°C)
    Tip: Many prefer 135-140°F for a more tender, slightly translucent center

  7. Remove from the oven and immediately brush the remaining glaze over the hot salmon.

    Tip: The residual heat caramelizes the fresh glaze slightly

  8. Let the salmon rest for 2 minutes before serving.

  9. Serve with fresh lemon wedges on the side for squeezing over the top, if desired.

Notes

Storage

Refrigerate in an airtight container for up to 3 days. Store leftover glaze separately. Reheat salmon gently in a 300°F (150°C) oven for 5-7 minutes to prevent drying, or enjoy cold over salad.

SCD substitution

Maple syrup is SCD-illegal (disaccharide). The main recipe uses honey, which is a monosaccharide and fully SCD-compliant. Verify your Dijon mustard contains only mustard seeds, vinegar, salt, and spices—no added sugars or starches.

Dijon mustard

Some brands add wine or other ingredients that may not be SCD-legal or may irritate acid-sensitive individuals. Grey Poupon and Maille are generally safe choices—check the label.

Skin on

Leaving the skin on creates a protective barrier during cooking and keeps the salmon moist. Simply peel it off before eating if you prefer.

Broiler option

For a more caramelized glaze, turn the broiler on high for the last 1-2 minutes of cooking. Watch closely to prevent burning.

Wild vs farmed

Both types work well. Wild-caught salmon typically contains higher levels of omega-3 fatty acids, but farmed salmon is more affordable and still provides substantial anti-inflammatory benefits.

IBD Considerations

Diet Protocol Compliance

How this recipe fits common IBD dietary approaches

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