1 tbsp sunflower oil

For the glaze

3-4 tbsp chili sauce, click here for recipe

4 salmon fillets

1 tbsp garlic infused oil

1 tbsp chopped coriander (optional)

1 tbsp golden syrup

1 tsp fish sauce

1 stick lemongrass bruised

2 lime,  1 juiced, (1 cut into 4 wedges, to serve)


To make the glaze, preheat the grill to high. Mix together the glaze ingredients in a pan.

Warm the pan for five minutes and then set sieve. Checking to make sure the balance between acidity and sweetness is right for you.  

Add more lime or more syrup until you are happy with the balance of flavor. When sieved set aside to cool. Can be made in advance.

Using a sharp knife make 3-4 slits across the salmon fillet. Season with salt and pepper.

Now dip the underside of each salmon fillet in the glaze until evenly coated. Reserve the rest of the glaze for later.

To cook the salmon, put the salmon on the grill pan, glazed side up, and grill for 5 minutes until sticky.

Turn the salmon over, brush with the remaining glaze, then cook for another 6-8 minutes until the salmon is cooked through.

Serve straight away with wedges of lime for squeezing over, if liked.

Recipe adapted from: Good Food

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Low FODMAP & Gluten free Recipe - Sweet chili & lime salmon