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Easy Salmon Recipe: Soy-Free, Low Histamine

This easy salmon recipe is not only the quickest, most delicious salmon you’ve even made, but it’s going to be come your go-to summer recipe.

I am so sick of asian inspired salmon recipes. They’re always filled with sugar and soy, and honestly, they’re just kind of basic (yes, I just called a recipe “basic”). But this easy salmon recipe is far from “meh”. In fact, it’s full of flavor, and the easiest GD meal you will make this season.

I actually got this recipe from my mom. Well, sort of. She used to make something like this when I was growing up, but she never wrote down the recipe. She also never made it the same way twice, making it almost impossible to figure out. BUT, after a number of tries, I’ve cracked it!

What I really love about this recipe is that you can either bake the salmon or grill it. Both ways are delicious, and I’ve listed both techniques below.

This recipe contain dijon mustard. Some of you may be saying, “wait, isn’t mustard high histamine?”. Well, the answer is… it depends. I’ve touched on this in the past, but every person is unique. My advice is to try things for yourself. But keep in mind, if you have a reaction today that doesn’t mean you’ll have one tomorrow, or next week. It all depends on how full your “histamine bucket” is on any given day.

On that note, I like to use the Whole Foods brand of dijon mustard. It has only a handful of ingredients, and is very tasty.

If you plan to bake the salmon, baking instructions are in the notes section of this recipe.

Why this easy salmon recipe is so good:

Low histamine
Soy free
Gluten free
It’s so easy (have I mentioned that yet?)
Full of flavor
Only FIVE ingredients

Easy Salmon Recipe: Soy-Free, Low Histamine
Print Recipe
Serves: 4 Cooking Time: 40 minutes

Ingredients

12 ounce salmon fillet, cut into 2 pieces

3 minced garlic cloves

3 tbsp dijon mustard

3 tbsp extra virgin olive oil

1/4 tsp ground black pepper

Instructions

1

Combine the garlic, dijon mustard, extra virgin olive oil, and black pepper in a large zip lock bag and "mush" everything around so that the ingredients are mixed well.

2

Place the salmon filets into the bag, zip the bag up, removing all the air.

3

Make sure the marinade ingredients get evenly distributed onto the salmon.

4

Place the closed bag with the salmon in the refrigerator for 25-30 minutes.

5

Place salmon skinless side sown on an oiled, preheated grill (about 450-500 degrees F).

6

Close the grill lid and let cook for 1-3 minutes. The salmon will release itself from the grill when it's ready to flip.

7

Flip the salmon with a flat spatula over to the skin side down and grill for another 2-4 minutes.

8

Grilling time for the salmon will depend on its thickness, but a 1-inch thick piece will take about 6 minutes to be a little pink in the middle.

Notes

To bake salmon:
1) Place salmon, skin side down, on a non-stick baking sheet.

2) Bake until salmon is cooked through, about 12 minutes.

When white beads appear on the surface of the fish, it's a sign that it's overcooking.

Higher fat fish yields a more buttery bite