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

Comments Rating 5 (1 review)

2 Responses

  1. would give it 6 stars if I could

    Loved this! It was so easy and tasted so good. I didn’t have fresh ginger so I used powder 1/4 tsp and subbed apple cider vinegar for the rice vinegar.

    1. Hi Tatum,
      Thank you so much for your comment and your feedback! We appreciate it so much!! Stay in touch please 🙂

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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