30-Minute Tahini Ginger Salmon; Gluten-free, Dairy-free

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Low-FODMAP Tahini Ginger Salmon.  A recipe that preps effortlessly in under 30 minutes but checks all the boxes.






I could eat this salmon every night!  It is perfect alongside rice, steamed broccoli heads, green beans, or edamame.  Or plate it with your favorite tossed salad for a low carb dinner.

Tahini is a creamy spread, like nut butters, but made from ground sesame seeds.  It is a superb low-FODMAP source of healthy fats, protein, and fiber.  I love tahini in sandwiches, baked goods, and savory recipes.  You will agree- it tastes amazing in this marinade with soy sauce, fresh ginger, and pure maple syrup.

Low-FODMAP Seafood recipes are one of my favorite ways to enjoy appetizing meals that make my whole body feel great.

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Or over 500 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using FODMAP data at time of posting)

Serves: 2

Prep time: 15 min

Cook time: 10 min

Total time: 25 min


  • 2 tablespoons (30 ml) soy sauce (gluten-free if necessary)
  • 1 tablespoon (15 ml) pure maple syrup
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon (15 ml) avocado oil or preferred oil for frying
  • 2 tablespoons (30 ml) tahini (sesame paste)
  • Two 6-ounce salmon fillets (skin on or off per your preference)
  • 1/4 teaspoon salt, plus to taste
  • 2 teaspoons rice vinegar
  • Freshly ground pepper to taste
  • Toasted sesame seeds and green scallion tips


  • Preheat the oven to broil and place the oven rack in the middle position
  • Combine the soy sauce, maple syrup, ginger, oil and tahini in medium bowl or cup to create a marinade and place half the marinade (about 3 tablespoons) in a large resealable plastic bag with the salmon pieces
  • Place in refrigerator for 10 minutes, turning the bag once after about 5 minutes
  • After 10 minutes, remove the salmon from the bag, reserving the marinade
  • Place the salmon in a large oven-safe skillet (cast iron works well) over medium-high heat, skin side down (if using salmon with skin)
  • Sprinkle with salt and cook for 3 minutes and then flip the salmon and brush any excess marinade from the bag evenly over each fillet (this will cook the marinade as well)
  • Cook for another 3 minutes and flip again then place under the broiler skin, side down for 3 minutes, or until the desired degree of doneness (I recommend medium-rare)
  • Take the marinade left in the bowl and mix the rice vinegar in this mixture
  • Spoon the sauce over the cooked salmon before serving
  • Season with additional salt and pepper to taste and garnish with toasted sesame seeds and scallion tips

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  1. Tatum P October 23, 2023
    • Rachel Pauls Food October 23, 2023

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