Peanut Free Apple Cider Glazed Salmon
Salmon with a glossy, golden glaze feels like restaurant-level cooking, but this stovetop method is completely approachable at home. The glaze starts with unfiltered apple cider reduced down with honey, apple cider vinegar, fresh ginger, and a touch of turmeric — it becomes this deeply fragrant, slightly sweet sauce that clings beautifully to the fish. Searing the fillets flesh-side down first builds a gorgeous crust before flipping and spooning that warm glaze right over the top, so every bite is layered with flavor. Every single ingredient here is naturally free from peanuts and tree nuts, with no sauces or condiments that typically sneak in hidden allergens — just clean, whole-food components you can feel confident about. The coconut oil adds a subtle richness to the sear without competing with the bright, cidery glaze. A squeeze of lemon and a scatter of fresh parsley at the end lifts the whole dish and makes it look as impressive as it tastes. Whether you're cooking for a weeknight dinner or something a little more special, this one earns its place at the table.
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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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