Cashew Free Apple Cider Glazed Salmon
Sweet, tangy, and deeply savory all at once, this glazed salmon is the kind of weeknight dinner that feels like it came from a proper restaurant kitchen. The glaze starts with unfiltered apple cider reduced down with honey, apple cider vinegar, fresh ginger, and a touch of turmeric — it becomes this glossy, fragrant coating that clings beautifully to the fish. Coconut oil gives the sear a subtle richness, and getting that skin-side-up crust before flipping is the move that locks in a gorgeous golden finish. Because every single ingredient here is whole and straightforward, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from processed sauces. Fresh thyme steeps right into the glaze as it reduces, adding an herby depth that makes the whole thing smell incredible while it's cooking. A squeeze of lemon at the end brightens everything up and balances the natural sweetness of the cider. It's an impressive, flavor-packed plate that comes together with minimal fuss and zero compromise.
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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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