BHA & BHT Free Apple Cider Glazed Salmon
Fresh apple cider, raw honey, real ginger, and a pinch of turmeric — every ingredient in this glaze is exactly what it says it is, with no synthetic preservatives hiding in the mix. That matters more than it sounds, because BHA and BHT show up in a surprising number of bottled sauces, glazes, and even some cooking oils, making a dish like this genuinely tricky to pull off without reading every label twice. Here, unfiltered apple cider reduces down with apple cider vinegar and fresh thyme into something sticky, fragrant, and deeply savory-sweet — the kind of glaze that makes salmon feel like a special occasion meal on a weeknight. Coconut oil handles the sear, giving the fillets a gorgeous golden crust before they finish with that glossy, spoonable topping. The technique is straightforward: a hot pan, a patient sear, a flip, and a generous pour of glaze right over the flesh as it finishes cooking. A squeeze of lemon and a scatter of fresh parsley at the end brighten everything up without adding a single unnecessary ingredient. Clean, bold, and completely satisfying.
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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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