This simple salmon dish is packed with flavor and gentle on digestion. The combination of ginger, lemon, and tamari adds a bright, savory taste while keeping the recipe anti-inflammatory and Crohn’s-friendly. Quick to prepare, it makes a nourishing weeknight dinner.

Serves: 2
Prep Time: 10 minutes
Cook Time: 8 minutes (broil)

Ingredients

  • 4 (4-oz.) salmon fillets

  • 1 tsp. Dijon mustard

  • 4 cloves garlic, pressed

  • 1 tbsp. finely minced shallots

  • 3 tsp. freshly grated ginger

  • Juice of 1/2 lemon

  • 2 tbsp. tamari (gluten-free soy sauce)

  • Freshly ground black pepper

  • Lemon slices, for serving

Instructions

  1. Heat the broiler and line a baking sheet with parchment.

  2. In a small bowl, mix together mustard, garlic, shallot, ginger, and lemon juice. Season with black pepper.

  3. Spread mixture evenly over salmon fillets.

  4. Broil for 7–8 minutes, until salmon is just cooked through.

  5. Garnish with fresh lemon slices and serve immediately.

Notes

For best flavor, choose wild-caught salmon if available. If you’re sensitive to garlic or shallots during a Crohn’s flare, you can reduce or omit them and still enjoy the ginger-lemon flavor. This dish pairs well with steamed vegetables or a simple side of rice for a gentle, balanced meal.