Celery Free Apple Cider Glazed Salmon
Sweet, tangy, and deeply savory all at once, this glazed salmon is the kind of weeknight dinner that feels far more impressive than the effort involved. The glaze starts with unfiltered apple cider simmered down with honey, apple cider vinegar, fresh ginger, and a touch of turmeric until it turns glossy and rich — no thickeners, no fillers, just real ingredients doing the work. Coconut oil gives the sear a subtle warmth, and getting that skin-side-up crust before flipping means the flesh stays moist while the glaze caramelizes beautifully on top. For anyone navigating a celery-free lifestyle, this recipe is a genuine win — the ingredient list is clean and straightforward, with zero hidden aromatics or seasoning blends that commonly sneak celery seed or celery salt into an otherwise simple dish. A squeeze of lemon and a handful of fresh parsley at the end brighten everything up without complicating the plate. It works just as well over steamed rice as it does alongside roasted vegetables, making it an easy anchor for almost any meal.
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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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