Beef Free Apple Cider Glazed Salmon
Salmon gets a serious upgrade here, coated in a glossy reduction of unfiltered apple cider, honey, ginger, and a whisper of turmeric that turns deeply fragrant as it simmers down. The glaze is the real star — sweet, tangy, and just complex enough to feel like something you'd order at a restaurant rather than pull together on a weeknight. Cooking the fillets skin-side up first locks in a beautiful golden crust before you flip and lacquer them with that cider reduction, so every bite has both texture and bold flavor. Coconut oil gives the sear a subtle richness that plays beautifully against the brightness of the apple cider vinegar and fresh thyme. A squeeze of lemon and a scatter of parsley at the end keeps everything feeling light and fresh rather than heavy. This is the kind of dish that looks genuinely impressive on the plate while asking very little of you in the kitchen.
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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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