Wheat Free Apple Cider Glazed Salmon
Salmon with a glossy, golden glaze is one of those weeknight dinners that looks far more impressive than the effort it takes. The magic here comes from reducing fresh, unfiltered apple cider down with honey, apple cider vinegar, ginger, and a touch of turmeric until it becomes a sticky, fragrant sauce that clings beautifully to the fish. Every single ingredient in this recipe is naturally free of wheat, so there's no need to scrutinize labels or swap anything out — it just works as written. The sear in coconut oil gives the salmon a deep, caramelized crust before the glaze goes on, locking in moisture and building layers of flavor that taste anything but simple. Bright lemon and fresh parsley at the end cut through the sweetness and make the whole plate pop. It's the kind of dish that earns compliments at a dinner party but is easy enough to pull off on a Tuesday night.
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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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