Pregnancy Friendly Apple Cider Glazed Salmon
Salmon is one of those ingredients that genuinely earns its place on the plate when you're eating for two — rich in omega-3s and high-quality protein, it's the kind of nourishing centerpiece a growing body actually craves. The glaze here is built from fresh apple cider, honey, ginger, and a touch of turmeric, all simmered down into something sticky, fragrant, and deeply flavorful without a drop of anything questionable. Because the salmon is cooked through to an internal temperature of 145°F, you can serve it with complete confidence — no guesswork, just a perfectly safe and satisfying meal. The sear in coconut oil gives the fillets a gorgeous golden crust before the glaze goes on, so every bite has that contrast of caramelized edges and tender, flaky fish. Fresh ginger and turmeric bring gentle warmth and anti-inflammatory goodness, while the apple cider vinegar keeps the whole glaze bright and balanced rather than cloying. A squeeze of lemon and a scatter of parsley at the end lifts everything and makes it feel like something you'd order at a nice restaurant. It comes together in one skillet with straightforward steps, which is exactly the kind of cooking you want when energy is precious and dinner still needs to be delicious.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!