AIP Friendly Coconut Maple Glazed Salmon
Salmon is one of those proteins that genuinely shines when you keep things clean and intentional, and this recipe does exactly that. The glaze comes together from pure maple syrup, coconut aminos, fresh ginger, apple cider vinegar, and turmeric — every single ingredient is compliant, so there's no need to scrutinize labels or swap anything out. Coconut aminos do the heavy lifting that soy sauce would normally handle, delivering that deep, savory-sweet depth without any of the grains or legumes that make conventional glazes off-limits. The technique is just as satisfying as the ingredient list: a quick stovetop sear locks in a golden crust before the oven finishes the job, and a reserved portion of glaze gets drizzled on at the very end for a bright, glossy finish. Turmeric runs through both the seasoning and the glaze, giving the dish a warm, golden color and a subtle earthiness that feels intentional rather than medicinal. Optional scallions and fresh cilantro add a pop of freshness if you want them, but the salmon stands beautifully on its own. This makes four servings, which means it's just as practical for a weeknight dinner as it is for meal prep.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 tbsp coconut oil
For the glaze
- 3 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 2 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
For serving
- 2 scallions, thinly sliced (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the salmon fillets dry with paper towels, then season all over with the fine sea salt and the 1/4 tsp turmeric.
- 2
Combine the maple syrup, coconut aminos, grated ginger, apple cider vinegar, and the remaining 1/4 tsp turmeric in a small saucepan over medium heat. Cook, stirring occasionally, until the glaze thickens slightly and coats the back of a spoon, about 3–4 minutes. Watch closely near the end, as the maple syrup can scorch quickly. Remove from heat and set aside. Reserve 2 tablespoons of the glaze in a separate small bowl for serving.
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