Cinnamon Free Apple Cider Glazed Salmon
Warm apple cider reduces down with honey, apple cider vinegar, fresh ginger, and a touch of turmeric into a glossy, complex glaze that clings beautifully to pan-seared salmon — no warming spices required. The result is deeply savory with a bright, fruity edge that feels both cozy and a little unexpected. For anyone who needs to avoid cinnamon, this kind of recipe is a genuine find, since apple-based glazes and autumnal flavors almost always sneak it in somewhere. Here, every ingredient is straightforward and easy to verify, so there's no guesswork about what's actually in your dinner. The technique is just as satisfying as the flavor: a hard sear in coconut oil builds a gorgeous golden crust before the glaze goes on, keeping the fish tender and flaky inside. Fresh thyme and a squeeze of lemon at the end lift the whole dish without adding any complexity that could cause problems. It's an impressive weeknight plate that looks and tastes like you put in far more effort than you actually did.
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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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