Nitrate & Nitrite Free Apple Cider Glazed Salmon
Salmon is one of those proteins that can feel tricky to keep clean — cured, smoked, or pre-marinated versions often sneak in preservatives you'd rather avoid. This recipe sidesteps all of that by starting with fresh, skin-on fillets and building every bit of flavor from scratch. The glaze is where the magic happens: unfiltered apple cider and honey reduce down into something sticky and complex, brightened by apple cider vinegar, fresh ginger, and a whisper of turmeric. A couple of thyme sprigs simmer right in the pan and then get pulled before serving, leaving behind a subtle herbal depth that makes the whole thing feel restaurant-worthy. The sear technique — flesh-side down first, then flipped and glazed — gives you crispy skin and a lacquered, caramelized top without any fuss. Fresh parsley and a squeeze of lemon at the end keep it light and vibrant. It's the kind of weeknight dinner that looks like you tried much harder 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)
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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