GERD Friendly Coconut Aminos Glazed Salmon
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the glaze
- ⅓ cup coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp sesame oil
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
For serving
- 2 scallions, thinly sliced (optional)
Can be omittedscallions
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pat the salmon fillets completely dry with paper towels, then season both sides with salt and black pepper.
- 2
Combine the coconut aminos, apple cider vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes (if using) in a small saucepan over medium heat. Cook, stirring occasionally, until the glaze reduces by about one-third and coats the back of a spoon, 4–5 minutes. Watch closely near the end, as the sugars in the coconut aminos can scorch quickly. Remove from heat and set aside.
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