Hazelnut Free Apple Cider Glazed Salmon
Salmon with a glossy, golden glaze is one of those weeknight dinners that looks far more impressive than the effort it takes. The magic here comes from reducing fresh apple cider down with honey, apple cider vinegar, grated ginger, and a touch of turmeric until it becomes a sticky, fragrant sauce that clings beautifully to the fish. Coconut oil gives the sear a clean, neutral base, and getting that skin-side-up crust before flipping means you lock in moisture before the glaze goes on. For anyone navigating tree nut allergies, salmon dishes can sometimes hide unexpected ingredients in store-bought marinades or restaurant preparations — here, every component is straightforward and easy to verify. The warm spice from the ginger and turmeric plays off the natural sweetness of the cider in a way that feels almost autumnal, making this a great option when you want something a little special without a complicated ingredient list. A squeeze of lemon at the end brightens everything up and keeps the flavors lively on the plate.
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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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