Tex-Mex Salmon (Low-FODMAP)

Believe it or not, this meal was created by accident.

We had planned to make one of my other go-to salmon recipes a few nights ago when I realized I didn’t have one of the essential ingredients for the side dish. As I searched the pantry for something to salvage the meal, I found some extra chips and salsa and decided to figure out a Tex-Mex-inspired salmon for the evening. I threw together some Fody Taco Seasoning and a few other ingredients to make a quick glaze, and the rest is history.

This recipe is incredibly fast and easy for a weeknight meal, and my husband says it is one of his new favorite meals. It makes enough for two people, so plan accordingly if you need more or less.

Utensils/appliances you’ll need:

  • A nonstick baking sheet (or baking sheet sprayed with nonstick spray)
  • A small mixing bowl
  • Measuring spoons
  • A spoon or basting brush for spreading

The Recipe

Ingredients you’ll need:

  • 2-3 salmon fillets
  • 1 tablespoon garlic oil
  • 2 teaspoons Fody Taco Seasoning
  • 1 teaspoon dried cilantro
  • 1 lime, quartered


  • Preheat your oven to 375 degrees.
  • Combine the garlic oil, taco seasoning, and cilantro in the mixing bowl. Spread evenly across the salmon patties, including the exposed sides (make sure not to pile up the seasoning too much in one spot – this can make the taste overpowering).
  • Bake for 14-17 minutes, until the salmon is flaky and tender.
  • If the lime has not been quartered yet, do so now. Then squeeze one quarter over each piece of salmon.

After that, your Mexican salmon is ready to serve! I pair mine with Fody Mild Salsa and gluten-free corn tortilla chips (be aware that both tomato and corn have daily FODMAP limits, so be careful in your servings – I stick to twelve corn chips and a couple tablespoons of salsa per day to be safe).


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