Emulsifier Free Apple Cider Glazed Salmon
Salmon with a glossy, golden glaze feels like something you'd order at a nice restaurant, but this version comes together entirely on your stovetop with ingredients you can actually trust. Store-bought glazes and marinades are notorious for sneaking in lecithin, polysorbates, and other emulsifying agents — here, the sauce is built from scratch using unfiltered apple cider, honey, apple cider vinegar, fresh ginger, and turmeric, so you know exactly what's in every spoonful. The glaze reduces down into something deeply fragrant and slightly tangy-sweet, with the thyme adding a quiet herbal note that makes the whole thing feel a little fancy. Coconut oil gives the salmon a beautiful sear, and the skin crisps up while the flesh stays tender and flaky underneath. Spooning that reduced cider glaze over the fillets right in the pan lets the flavors soak in during the final minutes of cooking, so every bite is coated in that warm, spiced sweetness. A squeeze of lemon at the end cuts through the richness perfectly and keeps things bright. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!