Chestnut 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 reduced down with honey, apple cider vinegar, fresh ginger, and a whisper of turmeric — it becomes glossy and concentrated, clinging beautifully to the fish. Coconut oil gives the sear a clean, neutral richness, and getting that skin-side-up crust golden before the flip is the move that locks in all the moisture. Every single ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-reading anxiety or substitution gymnastics required. The whole recipe comes together in one skillet, which means less cleanup and more time enjoying a plate that looks genuinely restaurant-worthy. A squeeze of lemon at the end cuts through the sweetness of the glaze and ties everything together perfectly.
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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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