Grilled Asian-style Salmon - The Health & Wellbeing Studio

Grilled Asian-style Salmon

A super quick mid-week lunch or dinner (or anytime, really)… This dish is simple, fresh and full of essential nutrients.  Double the recipe and flake the salmon fillets over some leftover brown rice or quinoa plus some greens for a quick lunch idea, or add to an Asian-style broth for added protein.  Salmon is a great source of omega-3 fatty acids (in the form of EPA and DHA) that may help to reduce inflammation.  It is also high in selenium, thaimin (B1), niacin (B3), vitamin B6, pantothenic acid (B5), vitamin B12, phosphorus, potassium and magnesium.

  • Low FODMAP
  • Gluten Free
  • GAPS diet friendly
  • Oxalates (variations)
  • Salicylate (variations)
  • Lunch
  • Dinner
  • Leftovers
  • Lactose Free

Preparations time:10mins
Cooking time: 15mins
Serves: 2 people


 2 salmon fillets

1 small chilli, finely chopped, to taste

2 tsp grated fresh ginger

½ lime, juiced

2 tbsp coriander

Sea salt, black pepper

1 bunch bok choy

½ lemon, cut into wedges

Olive oil


1. Spread salmon fillets out in a shallow dish.

2. In a separate bowl, combine chilli, ginger, lime juice and coriander in a bowl, stir well.  Pour marinade over salmon, turning to coat.

3. Preheat a frypan or barbecue plate on high. Reduce heat to medium. Cook salmon for 4-5 mins on each side, or until cooked to your liking.

Alternatively, wrap the fish in baking paper, or a covered casserole dish and bake for 20 minutes.

4. Rest, covered for 5 mins.

5. Steam bok choy until tender, dress with lemon juice and olive oil.

6. Serve salmon with steamed bok choy dressed with lemon juice and olive oil to taste.

Serve and enjoy!


If you can tolerate grains, serve with ½ cup of wholegrains such as brown rice or quinoa. The complex carbohydrates will up the fibre, magnesium, manganese and B vitamins in the dish. Oily fish is great to include in your diet at least 2/3 times per week.  Swap the salmon for a fresh tuna steak, mackerel, snapper or cod to vary your weekly menu!

To keep the dish GAPS friendly, serve leftovers with baby spinach, cucumber and fresh herbs for a great salad (no grains).

For low oxalate and low salicylate variations, omit chilli and ginger, and double the lime juice for some added freshness.  Also swap the bok choy for steamed cauliflower (try cauliflower rice!!).

For low oxalate, try steamed zucchini ‘noodles’, or for low salicylate, serve with some some fresh baby asparagus spears.

Download the full recipe in PDF format

Created by Naturopath Bree Jenner