Citrus Free Apple Cider Glazed Salmon
Glazed salmon can feel like it belongs in a restaurant, but this stovetop version brings that same glossy, caramelized finish right to your home kitchen. The glaze is built from unfiltered apple cider, honey, apple cider vinegar, fresh ginger, and a touch of turmeric — all simmered down into something deeply savory-sweet and completely free of citrus juice or zest. That matters more than you might think, since so many salmon glazes and marinades lean on orange or lemon juice as their acid base, making them an automatic skip for anyone avoiding citrus. Here, apple cider vinegar does all the brightening work, and the result is honestly just as vibrant. Searing the fillets in coconut oil gives the flesh a gorgeous golden crust before the glaze goes on, so every bite has that satisfying contrast of crispy edges and tender, flaky center. The lemon wedges listed for serving are entirely optional and easy to leave off without losing anything — the glaze is already complete on its own. It's the kind of weeknight dinner that looks and tastes like you put in way 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)
Can be omittedlemon
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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