Almond Free Coconut Maple Glazed Salmon
Sweet, savory, and deeply satisfying, this glazed salmon hits every note you want from a weeknight dinner that still feels a little special. The glaze is built from pure maple syrup, coconut aminos, fresh ginger, and a touch of apple cider vinegar — ingredients that come together into something sticky, glossy, and genuinely crave-worthy. A double hit of turmeric gives both the fish and the glaze a warm golden color that looks stunning on the plate. The technique here is smart: a quick stovetop sear locks in that caramelized crust before the oven finishes the job gently, so the salmon stays moist and flaky all the way through. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. Finish with sliced scallions and fresh cilantro if you have them on hand, and drizzle that reserved glaze over the top for a restaurant-worthy presentation with almost no extra effort.
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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
- 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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