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Enjoy moist, flaky salmon with a marinade that’s both calming and flavorful. This acid-conscious recipe skips citrus and garlic but keeps the taste with gentle, alkaline swaps like coconut aminos and garlic-infused oil. It’s a perfect no-citrus dinner that’s easy on digestion and easy to prepare.

Ingredients Needed:

2 lbs salmon fillet: whole or cut into 6-ounce portions.
¼ cup olive oil: adds moisture and richness.
⅓ cup coconut aminos: gentle soy sauce alternative.
3 Tbsp aloe vera juice (unsweetened, inner leaf) or chamomile tea: soft, alkaline flavor.
1 Tbsp mild honey: adds gentle sweetness.
1 Tbsp garlic-infused oil: reflux-safe flavor boost.
1 Tbsp chopped parsley: fresh, mild herb.
Optional: 1 tsp brown sugar: for a hint of depth (optional, skip if sensitive).
Salt to taste: start small; coconut aminos already have some salt.
Fresh dill or basil (optional): gentle flavor boosters, no acidity.

How To Make Low Acid Salmon Marinade:

Prep the Fish:
Pat salmon dry. Check for any bones and remove them.

Make the Marinade:
In a bowl or measuring cup, whisk together olive oil, coconut aminos, aloe vera juice, honey, garlic-infused oil, parsley, and optional brown sugar.

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Marinate the Salmon:
Place the salmon in a large zip-top bag. Pour the marinade over the fish. Seal bag tightly, removing air. Place in a shallow dish and refrigerate for 30 to 60 minutes.

Cook the Salmon:
Remove salmon from marinade and discard marinade. Grill or bake salmon until it flakes easily with a fork.

Grill Option:
Preheat grill to 400–450°F. Oil grates. Grill skin-side down for 10–12 minutes per inch of thickness. Let rest for 5 minutes before serving.

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Oven Option:
Preheat oven to 375°F. Place salmon in a lightly oiled baking dish. Bake for 15–22 minutes, depending on thickness. Let rest 5 minutes before serving.

Recipe Tips:

Aloe vera juice or chamomile tea replaces acidic lemon for a soothing marinade.
Use coconut aminos instead of soy sauce to reduce acid and sodium.
Skip citrus zest and garlic—use gentle herbs and garlic-infused oil instead.
Always rest cooked salmon before serving to keep it moist.
Pair with alkaline sides like steamed zucchini or white rice.

How to Store & Reheat:

Room Temperature: Do not leave out for more than 1 hour.
Fridge: Store cooked salmon in an airtight container up to 3 days.
Freezer: Freeze cooked fillets for up to 2 months. Thaw in fridge and reheat gently.

Nutrition Facts (approx. per serving):

Calories: 295
Sodium: 210 mg
Protein: 28 g
Fat: 18 g
Carbs: 4 g
Fibre: 0 g
Sugar: 3 g

FAQs:

Can I marinate salmon without lemon or citrus?
Yes! Use aloe vera juice or chamomile tea for a reflux-safe, gentle marinade.

What’s a good soy sauce alternative for a low acid diet?
Coconut aminos are lower in acid and sodium, perfect for acid-conscious cooking.

Is garlic okay in low acid recipes?
Whole garlic can be a trigger. Use garlic-infused oil to get flavor without irritation.

Can I use herbs in low acid marinades?
Yes, parsley, basil, and dill are all reflux-friendly and flavorful.

What’s the best way to cook marinated salmon?
Grill or bake until the fish flakes easily and reaches a safe internal temperature of 145°F.

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