Barley Free Apple Cider Glazed Salmon
Salmon done right is one of those weeknight wins that feels far more impressive than the effort involved, and this apple cider glaze takes it somewhere genuinely special. The glaze itself is built from unfiltered apple cider, honey, a splash of cider vinegar, fresh ginger, and a pinch of turmeric — all simmered down into a glossy, sweet-tart reduction that clings beautifully to the fish. Coconut oil gives the sear a subtle richness, and getting that skin-side-up sear first means you lock in a deep golden crust before flipping and layering on all that flavor. Many store-bought sauces and glazes sneak in grain-derived ingredients that can be hard to spot on a label, so making your own from scratch here is both smarter and tastier. The whole thing comes together in one skillet, which means less cleanup and more time enjoying dinner. A squeeze of lemon at the end brightens everything up and balances the honey's sweetness perfectly. It's the kind of dish that looks like you planned it for company, even if you threw it together on a Tuesday.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 1 tbsp coconut oil
- ½ tsp fine sea salt
For the glaze
- 1 cup fresh apple cider (unfiltered)
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 2 sprigs fresh thyme
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the apple cider, honey, apple cider vinegar, grated ginger, turmeric, and thyme sprigs in a small saucepan over medium-high heat. Bring to a boil, then reduce to a steady simmer and cook until the glaze has reduced by about half and coats the back of a spoon, 10–12 minutes. Remove the thyme sprigs and set the glaze aside.
- 2
Pat the salmon fillets thoroughly dry with paper towels and season the flesh side with the sea salt.
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