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Low FODMAP Bourbon Orange Glazed Salmon
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Low FODMAP | Recipe


  • 4 (4 oz.) salmon fillets
  • 3 tablespoons bourbon whiskey
  • 3 tablespoons fresh squeezed orange juice
  • 3 tablespoons brown sugar
  • 1 tablespoon Fody Garlic Infused oil
  • 1 teaspoon Worcestershire sauce (I like Lea & Perrins)
  • 1/4 + 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper


  • Place the salmon fillets in a large, resealable plastic bag. Whisk together the bourbon, orange juice, brown sugar, garlic oil, Worcestershire sauce, salt, and pepper in a small bowl. Pour mixture over the salmon and seal the bag. Refrigerate for 30 to 60 minutes.
  • Heat oven to 425 degrees F. Line a large, rimmed baking sheet with foil.
  • Remove salmon fillets from the plastic bag and place onto baking sheet, skin-side down. Pour the leftover marinade into a small saucepan.
  • Bake salmon 10 to 15 minutes, or until cooked through and flakes easily with a fork.
  • While the salmon is baking, bring the marinade to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until thick and syrupy, about 8 to 10 minutes.
  • Spoon glaze over top of the salmon and serve.
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