Grilled Salmon with Chive and Lemon (Low-FODMAP Fillet)

A bright citrus-herb salmon fillet, grilled crisp and finished with fresh chives — this is weeknight salmon that tastes deliberate, built entirely from low-FODMAP ingredients so it stays gentle on sensitive stomachs.

It’s one of the 20 recipes inside our FODMAP Cookbook, and we’re sharing the Grilled Salmon with Chive and Lemon in full so you can taste the standard before you buy the book. From dish to plate it takes under twenty minutes, with almost no hands-on fuss.

Why this recipe works

Garlic-infused olive oil is the quiet trick here: it carries all the warmth of garlic without the fructans that trigger symptoms, so nothing is lost on flavour. Laying the fillet skin-side down and leaving it completely undisturbed lets the skin crisp and release on its own, which is why it flips cleanly instead of tearing.

Ingredients

Salmon

• 2 salmon fillets (150 g each, skin-on)
• 2 tbsp garlic-infused olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest, finely grated

Herb finish

• 3 tbsp fresh chives, finely chopped
• ½ tsp sea salt flakes
• ¼ tsp cracked black pepper
• 1 tsp Dijon mustard (gluten-free)

Optional garnish

• 2 lemon wedges for serving

Serves 2 · Prep 10 min · Cook 8 min · 385 kcal per serving

Instructions

1. Prep marinade. Whisk garlic-infused oil, lemon juice, zest, Dijon, salt and pepper in a shallow dish. Pat salmon dry and coat both sides, skin last. Rest 5 minutes at room temperature.
2. Heat grill. Preheat a grill pan or outdoor grill to medium-high (around 200°C). Brush grates lightly with oil to prevent sticking. Ensure the surface is very hot before adding the fish.
3. Grill fillets. Place salmon skin-side down and grill undisturbed for 5 minutes until the skin crisps. Flip carefully and cook 2–3 minutes more until the flesh flakes easily and the centre reaches 52°C.
4. Finish and serve. Transfer fillets to warm plates and immediately shower with chopped chives. Squeeze a lemon wedge over each, add the remaining wedge alongside, and serve hot.

Chef’s tip

Let the salmon sit skin-down on the grill without moving it; this releases the fillet naturally once the skin is crisp and prevents tearing when you flip.

Get the full FODMAP Cookbook

Loved this one? It’s a single recipe from a 20-strong collection of low-FODMAP cooking built the same way — clear ingredients, exact temperatures, no guesswork. Grab the full FODMAP Cookbook below.