Pistachio Free Apple Cider Glazed Salmon
Salmon done right is one of those weeknight wins that feels way more impressive than the effort involved. The real star here is the glaze — unfiltered apple cider, honey, fresh ginger, and a touch of turmeric simmered down into something sticky, fragrant, and deeply savory-sweet. It clings beautifully to the fish and builds a gorgeous caramelized finish when spooned over the fillets in the pan. Searing the salmon flesh-side down first locks in a golden crust before flipping, so the skin crisps up while the glaze soaks into every bite. Coconut oil gives the sear a subtle richness without competing with those bright cider and citrus notes. A squeeze of lemon at the end cuts through the sweetness just enough to make the whole plate sing. It's naturally free from nuts of any kind, so you can serve it confidently without scanning labels or worrying about cross-contact.
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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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