Pescatarian Apple Cider Glazed Salmon
Salmon is already one of the most satisfying proteins in a pescatarian kitchen, and this preparation takes it somewhere genuinely special. Unfiltered apple cider simmers down with honey, apple cider vinegar, fresh ginger, and a touch of turmeric into a glossy, warmly spiced glaze that clings beautifully to the fish. The technique is straightforward — a hard sear on the flesh side first to build a golden crust, then a flip and a generous spoonful of that reduced glaze over the top while the salmon finishes cooking. Coconut oil gives the sear a subtle richness, and the skin crisps up underneath while the glaze caramelizes into something almost jammy. A squeeze of lemon and a scatter of fresh parsley at the end cut through the sweetness just enough to keep every bite balanced. It's 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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