Sesame Free Apple Cider Glazed Salmon
Salmon with a glossy, sweet-savory glaze is one of those weeknight dinners 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 — all simmered down until thick and deeply fragrant before it ever touches the fish. Every ingredient in this recipe is naturally free of sesame, which means no label-scanning for hidden tahini, sesame oil, or "may contain" warnings that tend to sneak into bottled sauces and marinades. Coconut oil gives the skin-on fillets a beautifully golden sear, and the two-stage cooking method — searing flesh-side first, then finishing skin-side down with the glaze spooned right over the top — locks in moisture while caramelizing every drop of that cider reduction. A squeeze of lemon and a scatter of fresh parsley at the end keep things bright and balanced. It's the kind of clean, vibrant plate that works just as well for a quiet Tuesday dinner as it does for company.
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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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