Turkey Free Apple Cider Glazed Salmon
Salmon gets a serious upgrade here, bathed in a glossy reduction of unfiltered apple cider, honey, ginger, and a whisper of turmeric that turns deeply golden and fragrant as it simmers down. The glaze clings to each fillet in the most satisfying way, delivering a sweet-tart punch that plays beautifully against the rich, buttery fish. Coconut oil gives the sear a clean, slightly tropical note, and getting that skin-side-up crust before the flip is the move that locks in all the moisture. This is the kind of weeknight dinner that looks and tastes like you spent way more effort than you actually did. Fresh parsley and a squeeze of lemon at the end brighten everything up and keep the flavors lively. No poultry, no fuss — just a genuinely elegant plate built entirely around pantry staples and a good piece of fish.
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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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