Paraben Free Apple Cider Glazed Salmon
Salmon with a glossy, sweet-savory glaze is the kind of weeknight dinner that feels far more impressive than the effort involved. The glaze here is built from unfiltered apple cider, honey, apple cider vinegar, fresh ginger, and a touch of turmeric — every single ingredient is whole and recognizable, which matters when you're trying to avoid synthetic preservatives and additives that sneak into so many bottled sauces and marinades. Reducing the cider down with fresh thyme concentrates all that bright, autumnal flavor into something deeply aromatic and beautifully sticky. The sear-then-glaze technique gives the salmon a golden crust on the flesh side before the cider mixture caramelizes over the top, locking in moisture and building layers of flavor. Coconut oil handles the high heat without any of the chemical stabilizers found in some processed cooking sprays or blended oils. A squeeze of lemon and a scatter of fresh parsley at the end keep everything tasting clean and vibrant. It's the kind of plate that looks like it came from a restaurant but was made entirely from ingredients you can trust.
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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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