MSG Free Apple Cider Glazed Salmon
Salmon with a glossy, caramelized glaze is the kind of weeknight dinner that feels far more impressive than the effort involved. The glaze here is built entirely from scratch — unfiltered apple cider, honey, apple cider vinegar, fresh ginger, and a pinch of turmeric — so you know exactly what's going into it, with no hidden flavor enhancers or seasoning packets to second-guess. That matters more than people realize, since many store-bought glazes and marinades rely on additives that can sneak into an otherwise clean meal. The technique is straightforward: reduce the glaze on the stovetop until it thickens and clings, sear the salmon skin-side up first for a deep golden crust, then flip and spoon that sweet, tangy reduction right over the flesh as it finishes cooking. The result is salmon that's tender and flaky inside with a lacquered, slightly sticky exterior that tastes like autumn in the best possible way. A squeeze of lemon and a handful of fresh parsley at the end brighten everything up without complicating a single thing.
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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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