Macadamia 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 touch of turmeric — building a sticky, golden coating that clings beautifully to the fish. Coconut oil gives the sear a subtle richness, and getting that skin-side-up sear first means you lock in a gorgeous crust before flipping and lacquering the flesh with the glaze. Fresh thyme steeped into the reduction adds an herby depth that keeps the whole thing from tipping too sweet. The result is salmon with crispy skin, a caramelized glaze, and bright citrus from a squeeze of lemon at the table. Every ingredient here is straightforward and naturally free of tree nut concerns, so there's no label-scanning or substitution stress — just clean, confident cooking from start to finish.
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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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