Nutmeg Free Apple Cider Glazed Salmon
Warm apple cider and honey reduce down into a glossy, fragrant glaze that clings to perfectly seared salmon in the most satisfying way. The combination of fresh ginger, turmeric, and a splash of apple cider vinegar gives the sauce real depth — bright, slightly tangy, and just sweet enough to balance the richness of the fish. Coconut oil helps you get that gorgeous golden crust on the flesh side before the fillets are flipped and lacquered with the glaze right in the pan. The whole process is straightforward and relies entirely on clean, whole ingredients, so there's no need to scan labels for hidden spice blends that might sneak in unwanted additions. A squeeze of lemon and a scatter of fresh parsley at the end keep things lively and fresh. This is the kind of weeknight dinner that looks and tastes like you put in far more effort 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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